Chinese Steamed Fish Recipe

Name: Chinese Steamed Fish
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb (450g) white fish fillets (such as sea bass, cod, or tilapia); 1/2 teaspoon salt; 1/4 teaspoon white pepper; 1 tablespoon Shaoxing wine (or dry sherry); 4 slices ginger, julienned; 2 scallions, white part julienned, green part sliced; 2 tablespoons light soy sauce; 1 tablespoon dark soy sauce; 1 teaspoon sugar; 2 tablespoons vegetable oil; 1 teaspoon sesame oil; Fresh cilantro leaves for garnish (optional)

Chinese · Main course · 20 min total

Chinese Steamed Fish recipe videos

A classic Cantonese dish featuring tender, flaky fish fillets steamed with ginger and scallions, then drizzled with a savory soy-based sauce. This recipe is quick, healthy, and perfect for a weeknight dinner.

10
min prep

10
min cook

4
servings

220
kcal/serving

Ingredients

1 lb (450g) white fish fillets (such as sea bass, cod, or tilapia)
1/2 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon Shaoxing wine (or dry sherry)
4 slices ginger, julienned
2 scallions, white part julienned, green part sliced
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 teaspoon sugar
2 tablespoons vegetable oil
1 teaspoon sesame oil
Fresh cilantro leaves for garnish (optional)

Instructions

Pat fish fillets dry with paper towels. Rub both sides with salt, white pepper, and Shaoxing wine. Let marinate for 5 minutes.
Place fish on a heat-proof plate that fits inside a steamer. Scatter half the ginger and scallion whites over the fish.
Bring water in a steamer or wok to a boil. Place the plate in the steamer, cover, and steam over high heat for 6-8 minutes (depending on thickness), until fish is just cooked through.
Carefully remove the plate from the steamer. Pour off any accumulated liquid (or leave it for a saucier dish).
In a small bowl, mix light soy sauce, dark soy sauce, and sugar until dissolved. Pour this sauce over the fish.
Top the fish with remaining ginger and scallion greens.
In a small saucepan, heat vegetable oil and sesame oil until shimmering. Carefully pour the hot oil over the ginger and scallions to sizzle and release aroma.
Garnish with cilantro if desired. Serve immediately with steamed rice.

Tips

For a more aromatic dish, add a few slices of red chili or a splash of black vinegar.
Leftover fish can be stored in an airtight container in the refrigerator for up to 2 days.
To test doneness, insert a knife into the thickest part; the fish should flake easily.

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