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Steamed Fish with Ponzu

Steamed Fish with Ponzu
Steamed Fish with Ponzu pictures (1 of 4)

Lunar New Yearis lurking around the corner and 10 days away. (Lunar New Year or the year of Dragon falls on January 23 this year.) Our family will be celebrating Chinese Lunar New Year and I’m sure many of my readers will be observing the festivities. Chinese Lunar New Year is all about non-stop eating. Throw in fire crackers, lion dance, red packets filled with money, karaoke, gambling, and drinking sessions with friends and family, you have a fun-filled—if not obnoxiously noisy and festive celebration. I love it!

Anyway, my Lunar New Year series continues today with a steamed fish recipe. Steamed fish is a must-have during Lunar New Year, especially for the Chinese. Fish is pronounced as yu (鱼) in Mandarin, and it sounds identical to another Chinese character 余, which means “abundance.” So fish is always served at Chinese homes, to signify a year full of wealth and fortune.

Steamed Fish with Ponzu

While regular Chinese-style steamed fish is made with soy sauce, I’m going to share an easy and delicious recipe that will jazz up your regular steamed fish. I used Mizkan AJIPON® Ponzu to replace the regular soy sauce. Ponzu is an increasingly popular Japanese condiment with many culinary usage and you can use it to make all sorts of cooking, including Chinese cuisine. Made with soy sauce, citrus juice and vinegar, the Mizkan AJIPON® Ponzu lends an appetizing and citrusy flavor to my steamed fish. If you use oilier fish such as sea bass (which I used in this steamed fish recipe), the Mizkan AJIPON® Ponzu cuts the grease and rids the fishy smell to deliver a cleaner taste. It was delicious!

Try this steamed fish with ponzu recipe this Lunar New Year. I’m sure your family and guests will welcome a new twist to this classic recipe.

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17 COMMENTS... read them below or add one

  1. Kiara

    I’ve just started to learn cooking Asian food and so glad to discover your site. Love every recipe you share. Can you tell me what other fish can I use?

  2. First of all, this is not the best place to have a Chinese cooking techniques discussion. Chinese fried rice is made with overnight rice and whether or not the grain breaks all depends on the cooking skills and techniques of the cook. I, for one, will never make fried rice using freshly steamed rice or Japanese rice. I adore Chinese cooking techniques and I try to stay as authentic as I can. If you want to discuss further, please send me an email.

  3. tifanny

    woow, i think that look great. I’m gonna make it tomorrow for my anniversary. I just wondering, like your chinese steamed fish recipe too, why do you pour the flavouring sauce after the fish cooked? can I pour the sauce before so it can flavouring the fish while it cooked? thank you very much :)

  4. Jyannis

    Hi Bee – great recipe, would be a wonderful variation on the usual soy sauce accompaniment!

    Is it okay to use Basa fillets for this recipe? I have a couple of Basa fillets in my freezer but I have to admit I never tried steaming them…is it a fish that could/should be steamed?


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