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Mala Steamed Fish

with Spicy Mala Sauce β†’

This Lunar New Year-inspired steamed fish is comforting + hearty, with a kick from our Spicy Mala Sauce 🐟

By Kim Pham

20 min
serves 4

How to Make


  • Our Place Pan
  • Our Place Steamer
  • Our Place Platter


Spicy Mala Sauce

Spicy Mala Sauce


  • 1 Omsom Spicy Mala Sauce
  • 1 whole fish, gutted and descaled (we like sea bass, haddock, porgy, cod, flounder, or tilapia!)
  • 5 scallions, cut into 3’’ pieces + thinly sliced
  • 10 sprigs of cilantro
  • 5 tbsp. ginger, thinly sliced into matchsticks
  • 2 tbsp. soy sauce 
  • 4 tbsp. neutral oil

Serve with:

Serve with white rice and a side of your fave steamed veggies!


Recipe from community member, Hanna (@hanseabright).

Steam your fish!

  1. Cut three diagonal slices into each side of fish. Stuff fish with half of scallions, cilantro, and 2 tbsp. ginger.
  2. Pour enough water in the pot to cover bottom 1’’. Set steamer on top of pot, then bring to a boil. 
  3. Place fish in steamer and cook for ~10 minutes, until cooked through. (Pro tip: fish is cooked through when the meat is opaque + bones are slightly translucent!) 

Finish cooking your fish!

  1. Transfer fish to a large platter. Spread Omsom sauce over top of fish and garnish with scallions, cilantro, and ginger. 
  2. Heat oil to 375* F (or just as it reaches its smoking point), then pour over surface of fish.
  3. Finish by drizzling soy sauce over fish. Garnish with more cilantro + scallions (optional) + enjoy!
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