Steamed gray mullet with garlic, ginger, and green onions


by: Cutie Chef

I’ve chosen to use mullet, but lots of other white fish suit the light oriental flavours in this recipe - try red mullet, gilthead bream or line-caught sea bass.


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serves: 2

2 (1-lb/450-g) gray or striped mullet (cleaned and trimmed)

piece 1-inch (2.5-cm) of fresh ginger (peeled and cut into fine julienne)

4 green onions (trimmed and thinly sliced)

2 tablespoons dark soy sauce

2 tablespoons toasted sesame oil

4 cloves garlic (minced)

Nutrition Facts
Steamed gray mullet with garlic, ginger, and green onions

Servings Per Recipe: 2

Amount per Serving

Calories: 415

  • Total Fat: 22.3 g
  •     Saturated Fat: 4.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 111.2 mg
  • Sodium: 1158.9 mg
  • Total Carbs: 5.2 g
  •     Dietary Fiber: 1.1 g
  •     Sugars: 1.1 g
  • Protein: 46.7 g

how is this calculated?

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1.  Work under cold running water or over several sheets of newspaper. Grip the fish by its tail and scrape it from the tail toward the head, working against the direction in which the scales lie, using a fish scaler or the blade of a blunt, thick-bladed knife.

2.  Cut away the dorsal, pelvic, and anal fins using a strong pair of kitchen scissors.

3.  Slit open the belly of the fish from the anal fin up to the head and pull out the guts.

4.  With a small knife, cut away any remaining pieces of gut left behind in the cavity, then wash it out with plenty of cold water.

5.  Put the fish into a steamer and sprinkle with the ginger. Cover and steam for 10 to 12 minutes until cooked through. Lift the fish onto two warmed serving plates and scatter the green onions on top. Keep warm.

6.  Pour 1/4 cup of the cooking juices into a small pan and add the soy sauce. Bring to a boil, then pour this over the fish.

7.  Heat the sesame oil in a small pan. Add the garlic and fry for a few seconds, then pour this over the fish and serve.

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