Steamed Ginger-Scallion Fish Slow Cooker Recipe

Recipe Category: Fish


Steamed Ginger-Scallion Fish Slow Cooker Recipe


Serves 4

Active Time 20 minutes

Pressure/Manual (Low) Quick Release

For the fish

  • 1 pound firm white-fleshed fish, such as tilapia, cut into large pieces
  • 3 tablespoons soy sauce
  • 2 tablespoons rice wine
  • 1 tablespoon Chinese black bean paste
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon minced garlic
  • 2 cups water

For the SAUCE

  • 1 tablespoon peanut oil
  • 2 tablespoons julienned fresh ginger
  • ¼ cup julienned scallions
  • ¼ cup chopped fresh cilantro


For the fish

  1. Place the fish pieces on a rimmed plate
  2. In a small bowl, combine the soy sauce, rice wine, black bean paste, minced ginger, and garlic
  3. Whisk to combine
  4. Pour over the fish, turning to coat
  5. Allow the fish to stand at room temperature for 20 to 30 minutes
  6. Pour the water into the Instant Pot
  7. Place a steamer basket in the pot
  8. Transfer the fish to the steamer basket, reserving the marinade
  9. Secure the lid on the pot
  10. Close the pressure-release valve
  11. Select MANUAL and set the pot at LOW pressure for 2 minutes
  12. At the end of the cooking time, quick release the pressure
  13. Transfer the fish to a serving platter
  14. Meanwhile, for the sauce: In a small saucepan, heat the peanut oil over medium-high heat
  15. When the oil shimmers, add the julienned ginger and cook, stirring, for 10 seconds
  16. Add the scallions and cilantro
  17. Cook, stirring, until the ginger and scallions are just softened, about 2 minutes
  18. Add the reserved marinade and bring to a boil
  19. Boil vigorously for 1 to 2 minutes
  20. Pour the vegetable mixture over the fish and serve immediately

Full List of Fish Recipes
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