Mala Steamed Fish

Name: Mala Steamed Fish
Cook time: 20 min
Total time: 20 min
Cuisine: mala-salad
Ingredients: 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

with Spicy Mala Sauce →

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

Equipment

Our Place Pan
Our Place Steamer
Our Place Platter

Ingredients

Spicy Mala Sauce

$6.50

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!

Instructions

Recipe from community member, Hanna (@hanseabright).

Steam your fish!

Cut three diagonal slices into each side of fish. Stuff fish with half of scallions, cilantro, and 2 tbsp. ginger.
Pour enough water in the pot to cover bottom 1’’. Set steamer on top of pot, then bring to a boil.
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!

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