Chinese Steamed Fish

Published on in Healthier Choices, Proteins, Seafood
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Chinese steamed fish is commonly cooked with ginger, scallions, and soy sauce. This is particularly popular among Cantonese and is often offered in Chinese restaurants as whole steamed fresh fish. It is a healthy and delicious way to eat fish and goes well with a bowl of white rice. In this recipe, I will use sea bass fish fillets which makes it easier for the home cook and is equally delicious! You can always substitute any white flakey fish.

Chinese Steamed Fish
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Chinese Steamed Fish

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Course: DinnerCuisine: ChineseDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes
Total time

25

minutes

Ginger and scallion steamed fish fillets are a healthy, delicious Chinese way to cook fish.

Ingredients

  • 1 pound of sea bass fillets (or any white flakey fish)

  • 4 slices of ginger julienned

  • 4 stalks of scallions

  • 4 tablespoons soy sauce

  • 2 tablespoons Shaoxing rice wine

  • 1 tablespoon sesame oil

  • 3/4 tablespoon sugar

  • 1/4 teaspoon salt

  • 2 tablespoons olive oil

  • 1/2 cup cilantro leaves

Directions

  • Debone and remove any scales from fish fillets if fillets have skin. Wash fillets and place in a heat safe deep dish.
  • Fill steamer with water and place steamer rack in steamer. Bring water to a rolling boil. Place dish with fish in steamer and steam for 10 minutes.
  • While fish is steaming, prepare sauce. In a small bowl, combine soy sauce, Shaoxing rice wine, sesame oil, sugar, and salt.
  • Check on fish. Fish is done if the flesh is opaque. If you can also use a chopstick and stick it into the thickest part of the fish and if it goes all the way through easily, then fish is done. Remove fish from steamer. Carefully pour out excess water from the fish and sprinkle half of the cilantro on top.
  • In a pan, add olive oil, ginger, and scallions. Stirfry for a minute until fragrant. Add bowl of sauce and remaining cilantro and gently heat up sauce. When small bubbles form, turn heat off and pour sauce all over the top of the fish. Serve immediately.