Steamed Fish
This Chinese steamed fish topped with ginger and scallion, served in a lightly sweetened soy sauce, is a classic fish dish enjoyed as part of the daily meal, for banquets, and also for Lunar New Year due to its auspicious symbol, just like pan fried dumplings and turnip cake (lo bak go). This steamed fish recipe is takes only 20 minutes to make, is incredibly easy to follow, and needs only 6 basic ingredients! Also, because the fish is steamed, it stays juicy and tender and the ginger and green onion makes it extra fragrant. It's a great dish to enjoy anytime and also for the holidays.
- Prep time
- 8 min
- Cook time
- 12 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1½ pound whole white fish (descaled and gutted *see notes)
- 2 inches ginger (peeled and cut into juliennes (aka thin matchsticks), divided)
- 2 stalks green onion (thinly sliced and divided)
- 2 tablespoons oil (any neutral oil with high smoke point)
- ¼ cup cilantro (cut into 1 inch pieces (optional))
- ¼ cup regular soy sauce (*see notes)
- 2 teaspoon granulated sugar
Instructions
- 1
Bring 2 inches of water to a boil in your steamer then reduce the heat to keep it at a high simmer.
- 2
While the water is heating up, rinse the whole fish under water to remove any impurities or scales. Gently pat the fish dry with paper towels.
- 3
Stuff half julienned ginger and green onion inside the fish and place the fish onto a heatproof plate for steaming. Place the remaining julienned ginger on top of the fish.
- 4
Once the water is ready, place the fish (with the plate) into the steamer. Cover and steam the fish for about 11 to 13 minutes until the fish is cooked through.*The cook time will depend on the thickness of the fish. Most fish around 1.5lb take only 12 minutes or less. You can check to see if the fish is done by cutting into the thickest part of the flesh using chopsticks or a spoon. The flesh should be white and flakey.*
- 5
While the fish is steaming, make the sauce. Combine the soy sauce and sugar. Mix until the sugar has completely dissolved. Set aside until needed.
- 6
Once the fish is cooked, carefully remove the whole plate from the steamer. There will be a pool of liquid on the plate and that's broth from the steaming the fish and its totally normal.*Optional - You can transfer the fish into a serving platter if you want. If doing so, make sure to keep the fish broth too.*
- 7
Pour the prepared soy sauce over the whole fish and top the fish with the remaining green onion.
- 8
In a saucepan, add the oil and heat on medium high until the oil is shimmering and starts to smoke. When the oil is ready, carefully pour it over the fish on top of the green onion.
- 9
Garnish the fish with cilantro if you'd like enjoy while it's hot!