If you’ve ever craved a dish that is both elegant and incredibly comforting, this Chinese Steamed Fish Recipe is an absolute must-try. It captures the essence of fresh, light flavors with the gentle infusion of ginger, soy, and aromatic herbs, creating a dish that feels like a warm hug wrapped in velvety steam. Perfect for a dinner party or a quiet night in, this recipe brings together the simplicity of quality ingredients with the finesse of traditional Chinese cooking techniques. Once you try this, it’s sure to become a personal favorite that you’ll want to recreate over and over again.
Ingredients You’ll Need
For this recipe, you’ll find that just a handful of fresh and simple ingredients create an unforgettable flavor profile. Each element plays such an important role, whether it’s the freshness of the fish, the brightness of ginger, or the umami punch from the soy sauce, these ingredients combine to deliver the perfect balance of taste, texture, and color.
- Whole white fish (1½–2 lbs): Choose a firm, fresh fish like sea bass, tilapia, or snapper for the best steaming results.
- Green onions (3–4, julienned): Adds a fresh, mild onion flavor and a beautiful pop of color.
- Fresh ginger (2 inches, peeled and julienned): Vital for its spicy warmth and fragrant aroma, essential in Chinese steaming recipes.
- Soy sauce (2 tablespoons): Provides a delicious salty, umami depth that perfectly complements the fish.
- Shaoxing wine (1 tablespoon): This Chinese cooking wine adds complexity and subtle sweetness; dry sherry is a fine substitute.
- Sesame oil (1 teaspoon): Adds a rich, nutty aroma that brings the whole dish together.
- Vegetable oil (2 tablespoons): Used for the sizzling finishing touch that unlocks the flavors of herbs and sauce.
- Fresh cilantro leaves: For garnishing, to introduce a bright, herbal note.
- Salt and white pepper: Season lightly to enhance but never overpower the delicate fish.
How to Make Chinese Steamed Fish Recipe
Step 1: Preparing the Fish
Begin by rinsing your whole fish and gently pat it dry. This helps it steam evenly and prevents excess moisture. Making 2–3 diagonal slashes on each side lets heat penetrate better, ensuring the flesh cooks through just right. A light seasoning of salt and white pepper both inside and out will highlight the fish’s natural flavor without masking it. Don’t rush this step because seasoning lays the foundation for all the flavors to come.
Step 2: Adding Aromatics
Stuff some of the julienned ginger and green onions into the cavity of the fish. This technique infuses the fish from the inside out with brilliant fragrance as it steams. Then spread the remaining ginger on top, allowing the heat of the steam to release its essential oils. This step ensures every bite is infused with that signature fresh zing that Chinese steamed fish is famous for.
Step 3: Setting Up the Steamer
If you have a traditional steamer, fantastic, but a large wok with a steaming rack works beautifully too. Fill it with enough water to steam for about 8–10 minutes and bring it to a rolling boil. It’s important the steaming water is already boiling before you place the fish inside to guarantee that ideal, even cooking temperature from the beginning. Place your fish on a heatproof plate that fits snugly in your steamer.
Step 4: Steaming the Fish
Steam your fish over high heat for 8–10 minutes depending on its size. You’ll know it’s cooked when the flesh flakes easily with a fork and becomes opaque throughout. The gentle steaming keeps the fish tender and juicy without drying it out. Patience here rewards you with the kind of softness and silky texture that frying or baking just can’t match.
Step 5: Finishing Touches
Carefully remove the fish from the steamer and discard the steamed ginger and any water accumulated on the plate. Fresh green onions and cilantro scattered across the top add the perfect brightness right before serving. In a small bowl, combine soy sauce, Shaoxing wine, and sesame oil, then heat vegetable oil until just smoking. Pour this sizzling hot oil over the fish—it’s a theatrical step that awakens the herbs and sauce, giving off a fragrance that’s absolutely irresistible. Pour the sauce mixture over the top and get ready to taste something spectacular.
How to Serve Chinese Steamed Fish Recipe
Garnishes
Fresh herbs like cilantro and additional julienned green onions not only add vibrant color but also lift the flavor, balancing the richness of the sauce with a clean herbal note. Feel free to add thinly sliced red chili if you like a touch of heat to brighten the dish even more.
Side Dishes
This dish pairs wonderfully with steamed jasmine rice, which soaks up every drop of the savory sauce. For a full meal experience, serve alongside a simple stir-fried vegetable like bok choy or snow peas, which provide a delightful crunch and complimentary flavors without overpowering the fish.
Creative Ways to Present
For a stunning presentation, serve the fish on a long platter with the fresh herbs artfully arranged along the fish’s body. You can also customize garnishes to include thinly sliced lemon or lime for a citrusy twist that diners can squeeze over their portions. Lantern-lit dinners or cozy family meals, this dish shines beautifully in any setting.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, store the fish in an airtight container in the refrigerator for up to 2 days. Because steamed fish is delicate, it’s best enjoyed fresh, but careful refrigeration will help maintain its flavor and texture as much as possible.
Freezing
It’s generally not recommended to freeze steamed fish because the texture may suffer upon thawing, becoming mushy or watery. If you do freeze it, place it in an airtight container immediately after cooling and consume within a month. Make sure to thaw gently in the refrigerator overnight before reheating.
Reheating
Reheating steamed fish works best by warming gently over low heat, ideally by steaming again or using a microwave on a low setting with a splash of water to maintain moisture. Avoid high heat which can dry out or toughen the fish. Adding a little fresh soy sauce or sesame oil when reheating can revive its original vibrant flavors.
FAQs
Can I use fillets instead of a whole fish?
Absolutely! Using fillets is a quicker option. Just adjust the steaming time accordingly; generally about 5–6 minutes depending on thickness. Fillets also make serving easier since no bones need navigating.
What if I can’t find Shaoxing wine?
If Shaoxing wine isn’t available, dry sherry is a fantastic substitute that’s easy to find. Both add a sweet, nutty complexity to the sauce. Just use the same amount in your recipe.
Is there a spicy version of this dish?
Definitely! Adding thinly sliced fresh chili or a small spoonful of chili oil to the sauce before pouring over the fish instantly adds heat without overpowering the delicate taste. Adjust the spice level to suit your preference.
Can I prepare this dish gluten-free?
Yes! Simply swap regular soy sauce for tamari or another gluten-free soy sauce alternative to keep all the delicious flavor without gluten concerns.
How do I know when the fish is perfectly cooked?
The best sign is when the fish flakes easily with a fork and has turned opaque all the way through. The flesh should be tender but not mushy or translucent in the thickest part.
Final Thoughts
Now that you know how to create this beautifully simple yet elegant Chinese Steamed Fish Recipe, I encourage you to give it a try. Its delicate flavors and effortless preparation make it a wonderful addition to your cooking repertoire, whether for a weeknight dinner or a special occasion. Enjoy the tender, fragrant fish and share this delightful recipe with your loved ones—the smiles you get will be worth every step.
Print
Chinese Steamed Fish Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2–3 servings
- Category: Main Course
- Method: Steaming
- Cuisine: Chinese
- Diet: Gluten Free
Description
This Chinese Steamed Fish recipe features a whole white fish steamed to perfection with fresh ginger and green onions, then finished with a sizzling hot oil and savory soy sauce mixture. It is a healthy, flavorful main course that highlights classic Cantonese cooking techniques and delicate flavors, perfect for a light yet satisfying meal.
Ingredients
Fish and Aromatics
- 1 whole white fish (about 1½–2 lbs, such as sea bass, tilapia, or snapper), cleaned and scaled
- 3–4 green onions, julienned
- 2 inches fresh ginger, peeled and julienned
- Salt and white pepper to taste
Sauces and Oils
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil (for sizzling finish)
- Fresh cilantro leaves (for garnish)
Instructions
- Prepare the fish: Rinse the fish and pat it dry thoroughly. Make 2–3 diagonal slashes on each side of the fish to help it cook evenly. Season lightly inside and out with salt and white pepper to taste.
- Stuff aromatics inside: Insert some of the julienned ginger and green onion into the cavity of the fish. Place the remaining ginger on top of the fish to infuse flavor during steaming.
- Set up steamer: Prepare a steamer or use a large wok with a steaming rack. Add enough water to steam for 8–10 minutes and bring it to a rolling boil.
- Steam the fish: Place the fish on a heatproof plate that fits inside your steamer. Steam the fish over high heat for 8–10 minutes, or until the flesh flakes easily with a fork and has become opaque throughout.
- Prepare garnish and sauce: Carefully remove the fish from the steamer. Discard the steamed ginger and any liquid accumulated on the plate. Sprinkle the fish with the remaining fresh green onion and cilantro leaves.
- Make the sizzling sauce: In a small bowl, combine soy sauce, Shaoxing wine, and sesame oil. Heat vegetable oil in a small pan until it begins to smoke lightly, then carefully pour the hot oil over the fish to sizzle the herbs and release their aroma. Drizzle the prepared sauce mixture on top evenly.
- Serve: Serve the steamed fish immediately, ideally with a side of steamed rice to soak up the fragrant sauce.
Notes
- You can also use fish fillets for a quicker version.
- Adjust steaming time depending on fish size — roughly 10 minutes per inch of thickness.
- Use tamari instead of soy sauce for a gluten-free version.
- Ensure the water is boiling before placing the fish in the steamer to achieve perfect steaming.
