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Fish Steamed with Ham, Mushrooms, Ginger, Garlic & Scallions

Scott Phillips

Servings: two as a main dish or four as an appetizer.

I prefer smoky, salty country ham for this dish, but prosciutto or even baked ham will also work. If you don’t have peanut oil on hand, substitute any vegetable oil. Serve the fish with steamed rice to soak up every delicious drop of the sauce.


  • 1 Tbs. peanut oil
  • 3 medium-size fresh shiitake mushrooms, stems discarded, caps thinly sliced
  • 1 oz. country ham, prosciutto, or any other ham, cut into small dice (about 1/4 cup)
  • 2 tsp. finely chopped fresh ginger
  • 1 small clove garlic, minced
  • 3/4 lb. skinless cod, sea bass, haddock, or salmon fillet, cut in half
  • 1 Tbs. dry sherry
  • 1 Tbs. toasted sesame oil
  • 1 Tbs. soy sauce or to taste
  • 2 Tbs. thinly sliced scallions

Nutritional Information

  • Nutritional Sample Size per appetizer serving
  • Calories (kcal) : 160
  • Fat Calories (kcal): 70
  • Fat (g): 8
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 40
  • Sodium (mg): 500
  • Carbohydrates (g): 3
  • Fiber (g): 0
  • Protein (g): 18


  • Heat the peanut oil in a sauté pan (preferably nonstick) over medium heat. Add the mushrooms, ham, ginger, and garlic. Cook, stirring occasionally, until the mushrooms are tender, 2 to 3 minutes. Set aside to cool.
  • Meanwhile, bring a few inches of water to a boil in your steamer. (If you don’t have a bamboo steamer, you can use a pot with a flat-bottom steamer insert, or you can rig your own steamer. Just cut the top and bottom from a tuna can to use as a support for the plate and find a covered pot deep and wide enough to accommodate everything.)
  • Put the fish on a heatproof plate that will fit in your steamer. Sprinkle the mushroom mixture on top. Drizzle with the sherry and sesame oil. Carefully put the plate in the steamer. Cover and steam until the fish is just cooked through, about 10 minutes. See How to tell when fish is truly cooked.
  • Transfer the fish and juices to serving plates. Drizzle with the soy sauce, sprinkle with the scallions, and serve immediately.


Rate or Review

Reviews (3 reviews)

  • jng000 | 03/08/2008

    I used cod for a light and flavorful weeknight dinner. It was delicious. Definitely serve with jasmine rice for a nice Asian-style meal.

  • emilys | 01/20/2008

    This is a family favorite. We usually use salmon and shitakes and if you can find the pre-chopped proscuitto packages it speeds it along. Anytime I have made this for somebody else they have requested the recipe. I always serve it with rice and cucumber/carrot salad with a fish sauce/white vinegar dressing.

  • whatscooking | 11/04/2007

    For being a steamed fish recipe, this prep has a great deal of flavor. I like the saltiness that the ham imparts. We did this recipe with cod.

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