Steamed Fish

4.67 from 72 votes

Learn how to make steamed fish with my tried-and-tested, easy Chinese steamed fish recipe. Check out my step-by-step video guide, along with tips and tricks below, to make the perfect dish every time!

Prep Time5

Cook Time10

Total Time15

Course: Fish

Cuisine: Chinese Recipes

Keyword: Chinese Steamed Fish, Steamed Fish

Servings: people

Author: Bee Yinn Low

Ingredients

1.5 pound (650g) live fish
2 inches ginger peeled and cut into thin strips
1 stalk scallion cut into 2-inch length (5-cm), and then cut into thin silken threads
cilantro leaves for garnishing
2 tablespoons cooking oil
1 tablespoon Shaoxing wine or Chinese rice wine

Steamed Fish Soy Sauce Mixture:

4 tablespoons light soy sauce
2 tablespoons Shaoxing wine or Chinese rice wine
2 tablespoons water
1 teaspoon sesame oil
3 dashes white pepper powder
1 tablespoon rock sugar or sugar, or more to taste, if using rock sugar, break and grind it into powder form

Instructions

Clean the fish thoroughly by removing scales, guts, gills, etc., and then pat it dry. Combine the Steamed Fish Soy Sauce Mixture in a small bowl and set it aside. Place the fish on a plate and drizzle 1 tablespoon of Shaoxing wine over the fish. Top the fish with half of the cut ginger strips.
Heat up a steamer with enough water for steaming. Wait until the water boils. Once it reaches boiling point, place your fish inside the steamer, cover the steamer with its lid. Set your kitchen timer to 8 minutes.
Once the fish is steamed and cooked, carefully transfer it from the steamer. Dispose the cloudy and fishy water and ginger strips. Arrange the remaining ginger strips on top of the steamed fish.
Heat a pan over high heat and add the cooking oil. Swirl it around until it's hot. Pour the hot oil over the steamed fish. Return the pan to the stove, add the Steamed Fish Soy Sauce Mixture, and stir well.
Once the sauce bubbles up, pour it over the steamed fish. Top with scallions and cilantro leaves, serve the steamed fish immediately with steamed white rice.

Video

Notes

Fresh fish, preferably alive and swimming in a tank.

Steam for 8-10 minutes, adjusting to 8 minutes for a smaller fish or 10 minutes for a larger one. Trust your judgment and remember to set your kitchen timer.

After steaming, discard the fishy and cloudy fish water seeping out during the steaming process. Contrary to common belief, it doesn’t enhance the flavors of a steamed fish dish. If anything, it may impart a bitter and fishy taste if the fish was not properly cleaned.

Rock sugar is the secret behind the exceptional flavor of the soy sauce mixture. Ever wondered why it's so delicious you can eat plain steamed rice with it? Now you know.

Nutrition