There is something magical about unveiling a freshly prepared dish of Chinese Steamed Fish. The tender flakes just glide off the bones, infused with a symphony of ginger, soy, and scallion, and you can practically see the glistening aroma wafting upward. This dish is a celebration of simplicity and freshness, with every ingredient truly shining in the spotlight. Whether you’re looking for a new star for your weeknight table or hoping to recreate the elegance of a restaurant favorite at home, Chinese Steamed Fish is one of those recipes that “wow” without fuss, and leaves everyone craving more from the very first bite.
Ingredients You’ll Need
Ingredients You’ll Need
Chinese Steamed Fish brings together a short ingredient list where each element pulls its weight—delicate white fish for buttery texture, aromatic ginger and scallions, plus a classic soy sauce mixture as the perfect umami-rich finishing touch. Quality matters here, so seek out the freshest fish and have fun building flavors layer by layer.
- Whole white fish (sea bass, snapper, or tilapia), about 1.5 lbs, cleaned and scaled: Choose the freshest whole fish you can find; the freshness truly makes or breaks this dish.
- Shaoxing wine or dry sherry (2 tablespoons): Adds aroma and depth, lightly perfuming the fish as it steams.
- Salt (1/2 teaspoon): Simple seasoning that lets the nuanced flavors shine through.
- Light soy sauce (3 tablespoons): Essential for that silky, savory finish.
- Hot water (2 tablespoons): Helps mellow the saltiness of the soy sauce and creates the perfect saucy consistency.
- Sugar (1 teaspoon): Just a touch balances the flavors and enriches the overall taste.
- Vegetable oil (2 tablespoons): For that classic hot oil drizzle which awakens the aromatics beautifully.
- Fresh ginger, 2-inch piece, julienned: Sliced into fine matchsticks, it infuses both the fish and the sauce with bright, warming notes.
- Scallions, 2, julienned: These provide a sharp, fresh contrast both in taste and visual appeal.
- Fresh cilantro for garnish (optional): Adds a pop of color and a refreshing herbal touch to finish the dish.
How to Make Chinese Steamed Fish
Step 1: Prepare the Fish
Begin by giving your fish a good rinse under cool water, then pat it dry with paper towels. With a sharp knife, make two or three diagonal slashes on each side. Not only does this help the seasonings soak in, but it also ensures even cooking—a true secret to maximizing juiciness! Rub the Shaoxing wine and salt all over, taking care to season inside the cavity as well. Place your beautifully prepped fish on a heatproof plate that fits snugly inside your steamer basket, and sprinkle half of the ginger evenly over the top.
Step 2: Get Your Steamer Ready
Now set up your steaming station: whether you have a bamboo steamer or just a simple rack in a wide pot with a tight-fitting lid, either way works! Bring the water to a lively boil. Carefully settle the plate of fish onto the steamer rack, cover tightly, and let the fish steam away over high heat for 8 to 10 minutes. If your fish is on the smaller side or you’re using fillets, start checking at 5 to 6 minutes. You’re aiming for flesh that’s opaque and flakes up beautifully with a gentle poke.
Step 3: Make the Sauce and Heat the Oil
While your kitchen fills with savory steam, whisk together the light soy sauce, hot water, and sugar in a small bowl. Give it a good stir so the sugar dissolves completely. Meanwhile, pour the vegetable oil into a small pan and heat it up until it’s just shimmering—this quick step is pivotal for releasing the aromatic magic over the garnish in a moment!
Step 4: Sauce and Garnish
Once the fish is perfectly cooked, carefully take the plate out of the steamer. You’ll notice some cooking liquid and spent ginger in the dish; go ahead and discard these so the finished flavors stay clean and bright. Drizzle your soy sauce blend over the fish, then artistically layer the rest of the ginger and all the scallion matchsticks on top. Now comes the grand finale: pour the hot oil in a slow, steady sizzle over the aromatics—you’ll hear a tempting sizzle as those flavors leap to life, creating that unforgettable aroma and sheen.
Step 5: Garnish and Serve
Add a final flourish of fresh cilantro if you love that spark of color and herbal freshness. Your Chinese Steamed Fish is ready to be enjoyed piping hot, ideally with a bowl of fluffy steamed rice so you can savor every drop of savory sauce!
How to Serve Chinese Steamed Fish
Garnishes
The classic trio of shredded ginger, scallions, and cilantro is all you need to bring your Chinese Steamed Fish to life. That scattering of vibrant greens on top doesn’t just look inviting—it offers little bursts of flavor with every forkful. If you like, you can also add a thin slice of chili for some extra color and a gentle jolt of heat.
Side Dishes
Chinese Steamed Fish absolutely shines when paired with steamed jasmine rice, which soaks up the savory sauce perfectly. For a complete meal, serve alongside a crisp stir-fried green like bok choy or Chinese broccoli, or maybe a simple plate of blanched edamame for contrasting texture. Keep things light and bright to let your fish be the star of the night!
Creative Ways to Present
For a touch of restaurant flair, place the steamed fish on a long platter and arrange the julienned scallions and ginger in whimsical, tall piles. Drizzle the sauce and hot oil tableside for a bit of drama, or try serving individual fish fillets for an elegant dinner party twist. Even using banana leaves as a liner under the fish can add a festive touch and lovely aroma!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftover Chinese Steamed Fish, store it in an airtight container in the refrigerator for up to two days. Be sure to spoon some of that delicious sauce over the fish to keep it moist and help preserve the delicate flavors.
Freezing
Steamed fish is best enjoyed fresh, but if you really need to freeze leftovers, wrap portions tightly in plastic wrap and place them in freezer bags. Freeze for up to one month. Do note that the texture might soften upon thawing, but the charm of Chinese Steamed Fish will still shine!
Reheating
For best results, gently re-steam the fish over simmering water until heated through, about 5 minutes. Microwaving works in a pinch—cover loosely and heat in short bursts, checking frequently—just be careful not to overcook or dry out the fish.
FAQs
What kind of fish works best for Chinese Steamed Fish?
Medium-sized, mild white fish like sea bass, snapper, or tilapia are classic choices because they have delicate flesh and a subtle sweetness that pairs beautifully with the light sauce. Just make sure your fish is as fresh as possible!
Can I use fish fillets instead of a whole fish?
Absolutely! Fillets work well and are especially convenient for smaller portions. Just remember to reduce the steaming time to about 5–6 minutes for fillets, and arrange them in a single layer for even cooking.
What if I don’t have Shaoxing wine?
No worries—dry sherry is a great substitute that mimics the subtle floral notes of Shaoxing wine. If you don’t have that, a splash of mild white wine or even water will work in a pinch, though the dish might taste a little less complex.
How do I know when the fish is done steaming?
You’ll know your Chinese Steamed Fish is ready when the thickest part of the flesh flakes easily with a fork and has turned opaque. Avoid overcooking; every second matters for that perfectly silky texture!
Can I make this dish gluten-free?
Yes! Simply use a gluten-free soy sauce or tamari instead of regular soy sauce, and double-check the Shaoxing wine label for hidden gluten. The rest of the Chinese Steamed Fish recipe remains naturally gluten-free.
Final Thoughts
There’s really nothing like bringing a platter of Chinese Steamed Fish to the table—a dish that’s equal parts showstopper and soul-soother. If you’ve never tried making it at home, now’s the time! Let the freshness and subtle elegance of this classic captivate your kitchen and your heart.
Print
Chinese Steamed Fish Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2–3 servings
- Category: Main Course
- Method: Steaming
- Cuisine: Chinese
- Diet: Non-Vegetarian
Description
Learn how to make a delightful Chinese Steamed Fish with this easy recipe. Tender whole fish infused with the flavors of ginger, soy, and scallions, steamed to perfection and garnished with fresh cilantro.
Ingredients
Whole Steamed Fish:
- 1 whole white fish (such as sea bass, snapper, or tilapia), about 1.5 lbs, cleaned and scaled
- 2 tablespoons Shaoxing wine or dry sherry
- 1/2 teaspoon salt
Sauce:
- 3 tablespoons light soy sauce
- 2 tablespoons hot water
- 1 teaspoon sugar
Additional:
- 2 tablespoons vegetable oil
- 2-inch piece of fresh ginger, julienned
- 2 scallions, julienned
- Fresh cilantro for garnish (optional)
Instructions
- Rinse and Prepare Fish: Rinse and pat dry the fish. Score both sides, rub with Shaoxing wine and salt.
- Steam Fish: Place fish on a plate with ginger. Steam for 8–10 minutes until cooked.
- Prepare Sauce: Mix soy sauce, hot water, and sugar. Heat oil and pour over fish with sauce.
- Finish and Serve: Top with ginger, scallions, and hot oil. Garnish with cilantro and serve hot with rice.
Notes
- For best results, use the freshest whole fish available.
- If using fillets, reduce steaming time to 5–6 minutes.
Nutrition
- Serving Size: 1 portion (about 6 oz fish)
- Calories: 220
- Sugar: 2g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 70mg
