Chinese oven steamed fish

Ingredients

• 680 g (1 1/2 lb; approximately 700 g)sea bream, or another whole white fish (one large or two small)
• 3spring onions
• 1 clovegarlic
• 6 slices (from a piece about 2.5 cm / 1 inch long)ginger
• 1 tbspsoy sauce
• 1/2 tbspsesame oil
• 1/2 tbsprice vinegar

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F).

2. 2

   Prepare the aromatics

   Trim the ends from the spring onions and remove any rough outer layer. Cut them into 5–7 cm lengths, then halve each piece lengthways. Slice the ginger thinly, and peel and slice the garlic.

3. 3

   Line the dish

   Line a baking dish large enough for the fish with foil, leaving enough overhang to fold and seal around it. Arrange roughly one spring onion’s worth in a layer on the foil, then add a couple of slices each of garlic and ginger.

4. 4

   Prepare the fish

   Make two cuts on each side of the fish and set it on the onion, garlic and ginger. Put a couple more pieces of onion, ginger and garlic in the cavity. Cut the remaining garlic and ginger into smaller pieces and tuck them into the cuts, or simply lay them on top. Keep around one spring onion back for serving.

5. 5

   Make the parcel

   Stir together the soy sauce, sesame oil and rice vinegar, then drizzle the mixture over the fish. Fold the foil over the fish and roll the edges together to seal the parcel.

6. 6

   Bake until cooked

   Bake for around 25 minutes, or a little longer if the fish is larger or thicker, until cooked through. Serve with the reserved spring onion on top.

What is Chinese oven-steamed fish?

Steaming fish with aromatics is a familiar approach in Chinese cooking, where the mild flavour of the fish is complemented rather than overwhelmed. This oven version seals the fish in foil, trapping its moisture and the fragrance of spring onion, ginger and garlic.

Whole fish: Sea bream works well here, but another whole white fish can be used. The cuts in the sides help the aromatics and dressing sit close to the flesh.

Nutrition and macros by portion

The nutrition label shows one serving as written: 388 calories, 60g protein, 2g carbs, 13g fat.

The fish supplies most of the protein, while the small amount of sesame oil contributes most of the fat. The spring onion and dressing provide very little carbohydrate; serve with rice and a vegetable if you want a more substantial, balanced plate.

The aromatics in the parcel

Spring onions: A layer beneath the fish keeps it slightly raised from the foil, and reserved pieces add a fresh finish. Cut the onions lengthways so they fit neatly in the parcel.

Ginger and garlic: Slices go beneath and inside the fish, while smaller pieces can be tucked into the cuts. Their flavour infuses the fish as the parcel heats.

Sealing the foil

Room to fold: Use a piece of foil large enough to cover the fish with extra around the edges. Roll the edges together securely so the parcel holds in steam and cooking juices.

Even base: Spread the spring onion and aromatics in a reasonably even layer before setting the fish on top. This helps keep the fish supported in the parcel.

How to tell when the fish is done

Timing: The recipe gives around 25 minutes at 200°C, with extra time possible for a larger or thicker fish. Keep the parcel sealed during cooking so the steam stays inside.

Doneness: Check the thickest part of the fish; the flesh should be opaque and separate readily from the bone. If it is not there yet, reseal the foil and return it to the oven for a little longer.

The soy and sesame dressing

Mix the soy sauce, sesame oil and rice vinegar before pouring them over the fish, so the seasoning is distributed across the parcel. The small amount of dressing brings savoury, toasted and tangy notes without masking the fish.

Pour carefully: Keep the dressing over the fish and aromatics as you fold the foil. Any juices collected in the parcel can be spooned over the fish when serving.

What to serve with it

Rice: Plain steamed rice is a straightforward accompaniment and catches the cooking juices. Serve it alongside the fish rather than inside the foil parcel.

Vegetables: Add a simple green vegetable or another lightly cooked side for a more rounded plate. Keep the sides gently seasoned so the fish remains the focus.

Recipe notes & tips

• Choose a baking dish that holds the fish without forcing the foil parcel into a tight shape.
• Ask the fishmonger to clean the fish if you would rather not prepare it yourself.
• Keep the pieces of spring onion and aromatics that go beneath the fish in a single layer.
• Make the cuts in the fish carefully so the aromatics can sit in them without tearing the flesh.
• Open the foil cautiously after baking, as hot steam will escape.
• Serve the fish promptly with the reserved spring onion on top.

Variations

• Use another white fish: Choose a whole fish of a similar size and allow extra baking time if it is thicker.
• Add chilli: Tuck a few slices of fresh chilli into the parcel for a sharper, hotter flavour.
• Use coriander: Scatter fresh coriander over the fish when serving for a herbal finish.
• Add citrus: Put a few thin slices of lemon in the parcel for a brighter aroma.
• Serve with rice: Add steamed rice on the side to make the meal more filling.

Common mistakes to avoid

• Loose foil seal: Steam can escape; fold and roll the foil edges together firmly.
• Crowded aromatics: A thick pile can make the fish sit unevenly; spread the onion and slices into a layer.
• Skipping the side cuts: The aromatics may not sit close to the flesh; make two cuts on each side as directed.
• Relying only on the timer: Fish thickness varies; check the thickest part and bake longer if needed.
• Opening the parcel too quickly: Hot steam can burn; open it carefully and keep your face clear.

How to store

Refrigerate leftover fish in a covered container once cooled, and eat within 1–2 days. Reheat gently until piping hot throughout, taking care not to dry out the fish.

Frequently asked questions