Rice Cooker Chinese Steamed Fish with Ginger and Scallions

by Jonathan Cheung

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Rice cooker chinese steamed fish with Jasmine rice


  • 1 ½ cups / 375ml Dainty Jasmine Rice
  • 2 cups / 500ml Low Sodium Chicken or Vegetable Stock
  • 1 3/4lbs / 800g (4 x fillets) Firm White Fish (Cod, Halibut or Grouper)
  • Salt and Pepper
  • 1 thumb size piece of Ginger, peeled and sliced into matchsticks
  • 3 tbsp (45ml) Soya Sauce
  • 2 Green Onions, sliced thin
  • 4 sprigs of Cilantro
  • 3 tbsp (45ml) Canola Oil



Place the rice in the bowl of a rice cooker and add the stock. Lay the fish on top. Tuck half the ginger under the fish and scatter the remaining ginger on top. Close lid and cook.


Meanwhile, stir together the soya sauce and 2 tsp (10ml) water. Set aside.


When the rice cooker is finished cooking, open the lid and place the sliced green onions and cilantro sprigs on top of the fish.


Heat the 3 tbsp of oil on a small pan over high heat until just starting to smoke. Pour the hot oil over the ginger and cilantro. Pour the soy mixture on top and serve.


Optional: once cooked, add some more vegetables like sliced sugar snap peas, bok choy, or broccoli.

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