Ginger Steamed Fish Fillet | IDDSI Level 5 Care Food Recipe

IDDSI Level 5 | 18 minutes | Medium

Ingredients (1 serving)

• 100g grass carp fillet (or sole/dory fillet)
• 1 teaspoon ginger juice
• 1 teaspoon light soy sauce
• 1/4 teaspoon sugar
• A few drops of sesame oil
• 1/2 teaspoon cornstarch (for coating fish)

Method

1. Coat fish fillet lightly with cornstarch, rest for 5 minutes (makes the fish more tender)
2. Mix ginger juice, soy sauce, and sugar, pour over fish fillet
3. Steam on high heat for 6-8 minutes (depending on thickness)
4. Test with a fork — fish should separate easily
5. If too thick, break into smaller pieces with a fork (no larger than 15×15mm)
6. Drizzle with sesame oil and serve

Texture Test

Fork pressure test: Passes Level 5 — fork side easily separates fish; moist and soft

Safety Note

⚠️ Fish bone check is critical — after cooking, carefully check again for any small bones. For dysphagia patients, fish bones are one of the most dangerous foods. Consider using boneless fish varieties like sole or dory.

Nutrition

Approximately 120 kcal per serving, 20g protein. High protein, low fat — suitable for weight-management. Ginger aids digestion and improves appetite.