This post may contain affiliate links. Please read my privacy policy.
This easy steamed fish sauce is sweet, savory, and perfectly balanced with soy sauce, Shaoxing wine, and sesame oil. Ready in minutes, it’s perfect for drizzling over your favorite steamed fish for restaurant-style flavor at home.
Sauce For Steamed Fish
For seafood such as fish and oysters, the Chinese, especially the Cantonese, revere simple steaming, using just the most basic ingredients: ginger, green onions (scallions), and a light soy sauce dressing that accentuates the natural flavors of the seafood. With a great soy sauce dressing, you are almost guaranteed a successful dish, whether you are making steamed fish, oysters, or even shrimp.
Cantonese-style Steamed Fish is a classic you’ll find at almost every Chinese restaurant. The fish is tender and flaky, topped with fresh ginger, scallions, and a light soy sauce dressing that enhances the natural flavor. Growing up, my mom often made it at home too, and it was just as comforting as the restaurant version. That’s why I love this sauce for steamed fish. It’s simple, flavorful, and easy to make. Whether you’re cooking a quick weeknight meal or recreating your favorite Chinese steamed fish sauce at home, this recipe brings out the perfect balance of sweet and savory.
For more sauce recipes, check out my Homemade Teriyaki Sauce next!
Different Types Of Sauce For Steamed Fish
When it comes to steamed fish, the sauce is what really makes it shine. The classic Cantonese-style soy sauce dressing is the one you’ll see most often, but there are a few other variations worth knowing about:
- Classic Cantonese Soy Sauce Dressing – The go-to at most Chinese restaurants. It’s a simple mix of soy sauce, Shaoxing wine, sesame oil, and sugar that lets the fish flavor stand out.
- Ginger and Scallion Sauce – Big on ginger, with hot oil poured over the aromatics so everything turns super fragrant.
- Black Bean Sauce – A homestyle favorite that uses fermented black beans for a richer, more savory taste.
- Chili Soy Sauce – Perfect if you like a little spice, with fresh chili or chili oil stirred into the base sauce.
- Teochew-Style Sauce – A tangy option made with preserved vegetables, garlic, and sometimes salted plums for extra depth. Check out my Teochew Steamed Fish recipe!
They’re all a little different, but the idea is the same: keep it light and flavorful so the natural sweetness of the fish is the star.
Ingredients You’ll Need
- Soy sauce
- Shaoxing wine
- Sesame oil
See the recipe card below for the full ingredient list.
Pro Tip #1: Go For A Good Soy Sauce
Soy sauce is the base of this dressing, so the quality makes a big difference. I recommend using one made in Hong Kong or Taiwan since they’re lighter, smoother, and perfect for steamed fish.
Pro Tip #2: Add A Splash Of Shaoxing Wine
Shaoxing wine gives the sauce that subtle aroma and depth you’ll recognize from restaurant-style steamed fish. You can also use Chinese rice wine if that’s easier to find, but I wouldn’t skip it because it really makes the sauce taste authentic.
Pro Tip #3: Why I Use A Touch of Water
Adding water might seem simple, but it balances out the saltiness of the soy sauce so the flavors stay light and don’t overwhelm the fish.
Pro Tip #4: White Pepper Over Black
White pepper has a gentle heat and blends seamlessly into the sauce, unlike black pepper which can taste sharp and out of place. It’s a subtle touch, but it makes the flavor feel more traditional.
How To Make Steamed Fish Sauce
Add all the ingredients to a small saucepan.
Stir until the sugar melts and everything’s nicely mixed, then gently heat the saucepan over medium-low.
When you see the sauce start bubbling and come to a gentle boil, take it off the heat and let it cool a bit.
When the fish is done steaming, just pour the sauce over the top and serve it right away while everything’s hot and fresh.
Sidenote: Check out my Steamed Fish recipe to see how I cook the fish to go with this sauce.
Frequently Asked Questions
Traditional soy sauce contains wheat, so use a gluten-free tamari or certified gluten-free soy sauce if needed.
Yes. You can prepare the sauce up to 2–3 days in advance and keep it in an airtight container in the fridge. Warm it gently before pouring it over freshly steamed fish.
Yes. Just double all the ingredients and cook the sauce the same way. It’s perfect if you’re serving a larger fish or hosting a family dinner.
Store cooled sauce in a sealed jar in the fridge for up to 3 days. Reheat gently before serving.
Mild, white fish works best. Try sea bass, snapper, grouper, or tilapia. These fish stay tender and soak up the sauce beautifully.
This recipe makes 1/2 cup (125ml) and contains 452 calories.
Other Fish Recipes You Might Like
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Steamed Fish Sauce
Ingredients
- 3 tablespoons soy sauce
- 1 tablespoon Shaoxing wine, or Chinese rice wine
- 2 tablespoons water
- ½ teaspoon sesame oil
- 3 dashes white pepper
- ½ tablespoon sugar, or to taste
- 1 tablespoon oil
Instructions
- Combine all the ingredients in a small saucepan.
- Stir until the sugar dissolves and everything is well mixed. Heat a saucepan over medium to low heat.
- Once the sauce starts to bubble and boil, remove the saucepan from the heat and let it cool.
- Once the fish is steamed, pour the sauce over the fish and serve right away.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
