Chinese steamed whole fish

Chinese steamed whole fish recipe videos

Chinese steamed whole fish is a classic Cantonese dish featuring a whole fish, typically sea bass or snapper, gently steamed with aromatics like ginger, scallions, and cilantro, then finished with a drizzle of seasoned soy sauce and hot oil. It is a staple celebratory dish in Chinese cuisine, especially during Lunar New Year, symbolizing abundance and togetherness. The preparation highlights the fish's natural, delicate flavor and tender texture.

🍽️ Nutrition at a glance

This dish is a high-protein, low-carbohydrate meal that is relatively low in fat, especially if the skin is not consumed. It is an excellent source of lean protein, omega-3 fatty acids, and essential minerals like selenium and phosphorus, with a typical serving containing roughly 250-350 calories.

Nutrition breakdown

Calories	280 kcal
Protein	34 g
Carbs	2 g
Fat	15 g
Fiber	0.5 g
Sugar	0.5 g
Sodium	680 mg
Selenium	40 mcg
Phosphorus	350 mg
Vitamin B12	2.5 mcg
Niacin (B3)	8 mg
Potassium	480 mg
Magnesium	45 mg
Omega-3 (EPA+DHA)	1.2 g
Vitamin D	5 mcg

Per 1 fillet (approx. 150 g) · estimated, varies by recipe

💡 What's interesting

Culturally, serving a whole fish with head and tail intact is a symbol of a good beginning and end to the year, representing completeness and prosperity. Nutritionally, the gentle steaming method is one of the healthiest cooking techniques, preserving the fish's delicate nutrients and omega-3 oils without adding excessive fats.