Chinese Steamed Whole Fish is a staple in Chinese cuisine, celebrated for its delicate flavors, tender texture, and health benefits. This dish is commonly enjoyed during festive celebrations, representing prosperity and abundance. The gentle steaming method preserves the fish’s natural sweetness while infusing it with aromatic ginger, scallions, and soy sauce.
Perfect for home cooks looking to impress, this recipe is simple yet elegant, requiring minimal ingredients but delivering maximum flavor. I’ll walk you through choosing the right fish, prepping it correctly, and perfecting the steaming method to achieve restaurant-level results.
Ingredients
-
A whole fresh fish (approximately 1.5–2 lbs / 700–900g)—options include sea bass, tilapia, or snapper.
-
3–4 slices ginger (plus extra julienned for garnish)
-
2–3 scallions (cut into 2-inch pieces, plus extra thinly sliced for garnish)
-
2 tbsp light soy sauce (or seasoned soy sauce for seafood)
-
1 tbsp Shaoxing wine (optional)
-
1 tsp sesame oil
-
1 tbsp vegetable oil (for finishing)
-
Fresh cilantro (for garnish, optional)
-
1–2 red chilies (sliced, for garnish, optional)
Execution:
1. Prepare the Fish
-
Rinse the fish under cold running water, then pat it dry completely with paper towels.
-
Make 2–3 diagonal slashes on each side to help even cooking.
-
Rub the inside and outside of the fish with Shaoxing wine (if using) and a small amount of salt.
2. Set Up the Steamer
-
Fill a wok or large pot with 2–3 inches of water and bring to a boil.
-
Place a heatproof plate on a steaming rack (or use a bamboo steamer).
3. Steam the Fish
-
Lay ginger slices and scallion pieces on the plate to create a bed for the fish.
-
Place the fish on top and cover with a lid.
-
Steam the fish over high heat for 8 to 12 minutes, depending on its size, until the flesh flakes easily.
4. Prepare the Sauce & Garnish
-
In a small bowl, mix soy sauce, sesame oil, and 1 tbsp water.
-
Once the fish is cooked, carefully pour out any excess liquid from the plate.
-
Pour the sauce over the fish, then garnish with julienned ginger, sliced scallions, and chilies if desired.
5. Finish with Hot Oil (Optional but Recommended)
-
Heat vegetable oil until smoking, then carefully pour over the garnished fish to sizzle and release aromas.
-
Garnish with fresh cilantro and serve immediately.
Additional Tips
✔ Choose the freshest fish – Look for clear eyes, bright red gills, and firm flesh.
✔ Don’t overcook – The fish should be just opaque and flake easily.
✔ Modify steaming time – Thicker fish might require an additional 1–2 minutes.
✔ Alternative cooking methods – If you don’t have a steamer, use a roasting rack in a covered pot.
✔ Sauce variations – Add oyster sauce, a touch of sugar, or lime juice for extra depth.
Q&A About This Recipe
Q: What’s the best fish for steaming?
A: Firm, white-fleshed fish like sea bass, tilapia, snapper, or cod work best. Avoid oily fish like salmon for this style.
Q: Can I use frozen fish?
A: Yes, but thaw it completely and pat dry to prevent excess water during steaming.
Q: How can I tell when the fish is fully cooked?
You’ll know the fish is done when the meat is opaque and separates easily with a fork. Use a thermometer to check that it has reached 145°F (63°C) internally.
Q: What if I don’t have a steamer?
A: Use a colander or a heatproof plate over a pot of boiling water, covered with foil or a lid.
Q: Why pour hot oil at the end?
A: It enhances the aroma of the scallions and ginger while adding a glossy finish.
Why You Should Make This Recipe
✅ Healthy & Nutritious – Steaming preserves nutrients without added fats.
✅ Quick & Easy – Minimal prep and cooking time for a gourmet result.
✅ Versatile – Works with different fish types and sauces.
✅ Impressive Presentation – Perfect for dinner parties and Lunar New Year.
This Chinese Steamed Whole Fish is a must-try for anyone who loves delicate, flavorful seafood. Whether you’re a beginner or an experienced cook, this dish will become a favorite in your repertoire!
Happy Cooking
Diana
