Chinese Steamed Fish

Ingredients

• 1 (500–700 g)fresh fish
• 6–7spring onions
• 1 small pieceginger
• 30 ml (2 tbsp)vegetable oil
• 45 ml (3 tbsp)seasoned soy sauce
• 5–6 shredsred pepper
• 2spring onions
• 2coriander sprigs
• A pinch, optional for freshwater fish onlysalt

Instructions

1. 1

   Cut the aromatics

   Cut half of the spring onions and the ginger into small sections.

2. 2

   Prepare garnish

   Drag a fork through spring onion to make shreds, then soak them in cold water.

3. 3

   Clean the fish

   Clean the fish thoroughly, removing any black skin from inside the belly. Drain it completely.

4. 4

   Prepare the fish

   Check the fish’s shape. If its back is thick, cut a line along it to divide the thick part into two; if its belly is thick, make two cuts through the thickest flesh so it cooks more quickly and stays tender. For freshwater fish only, salt the surface and inside of the belly very lightly, if desired. Put the spring onion and ginger sections inside the fish.

5. 5

   Set up the plate

   Raise the fish on the plate using two scoops or two sections of chopstick underneath it.

6. 6

   Steam the fish

   Bring enough water to the boil in a large pot. Once it is boiling, place the fish inside and start timing. Steam for 5 minutes, then leave it to stand for 1–2 minutes.

7. 7

   Dress with hot oil

   Move the fish to a clean plate and discard the spring onion and ginger from inside it. Add the freshly cut spring onion. Heat about 30 ml (2 tablespoons) of cooking oil until nearly smoking, then pour it evenly over the spring onion shreds.

8. 8

   Add the sauce

   Warm the seasoned soy sauce and pour it evenly over the plate. If the soy sauce is cold, pour it down the two sides of the fish rather than over it.

9. 9

   Serve immediately

   Serve hot and finish the fish within 10 minutes.

What is Chinese steamed fish?

Steaming fish with ginger and spring onion is a traditional Chinese way to let the fish’s flavour shine, with soy sauce and hot oil added as a savoury, aromatic finish. This version keeps the preparation simple: the fish is steamed whole, then dressed just before serving.

The method works best when the fish is cleaned well and its thickest parts are cut as needed. That helps it cook more evenly during the brief steaming time.

Nutrition and macros by portion

The nutrition label shows one serving as written: 591 calories, 73g protein, 4g carbs, 29g fat.

The fish supplies most of the protein, while the vegetable oil is the main source of fat. The soy sauce adds salt, and the small amount of carbohydrate comes mainly from the sauce and aromatics. Serve with vegetables and a measured portion of rice if you want a more balanced plate.

Choose and prepare the fish

Fresh fish: use a whole fish weighing 500–700 g, as specified in the recipe. Clean the belly thoroughly and drain off excess water before steaming.

Thick sections: make cuts through unusually thick flesh as described in the method. This helps the thick portions cook more quickly, rather than leaving the thinner parts to overcook while you wait.

Why the fish is raised

Plate supports: two scoops or sections of chopstick under the fish raise it above the plate. This allows steam to circulate around it and keeps it from sitting in the liquid that collects below.

Boiling water: put the fish into the pot only once the water is boiling, then begin timing. Keep the pot covered while it steams.

Keep the garnish fresh

Spring onion: soaking the shredded garnish in cold water helps it curl and stay crisp. Drain it before placing it on the cooked fish.

Ginger: the pieces placed inside the fish perfume it during steaming, then are discarded. Fresh spring onion is added afterwards for a brighter finish.

Finish with hot oil and soy

Hot oil: heat the oil until nearly smoking and pour it over the spring onion shreds. Take care as it may splutter on contact.

Seasoned soy sauce: warm it before pouring over the plate. If it is cold, add it around the fish instead of directly on top, as the recipe directs.

Check doneness and timing

The recipe gives 5 minutes of steaming followed by a 1–2 minute rest. Cooking time can vary with the fish’s thickness and the pot, so check that the flesh is cooked through at its thickest point before serving.

Have the garnishes and sauce ready in advance. The fish is intended to be served hot, and the recipe recommends finishing it within 10 minutes.

What to serve alongside

Rice: plain steamed rice is a simple accompaniment that goes well with the soy sauce on the plate.

Vegetables: serve with lightly cooked greens or another simple vegetable dish to round out the meal without taking attention away from the fish.

Recipe notes & tips

• Drain the cleaned fish well so excess water does not collect on the plate.
• Make the cuts according to the thickest part of your fish rather than cutting it uniformly.
• Prepare the spring onion garnish and warm the soy sauce while the fish steams.
• Add the oil only when it is nearly smoking for the hot-oil finish described in the recipe.
• Serve the fish as soon as it is dressed for the best contrast between hot fish and fresh garnish.

Variations

• Use another whole fish: choose a similar-sized fish and adjust the cuts to suit its shape.
• Add more ginger: tuck extra ginger inside the fish for a more pronounced aromatic note.
• Change the garnish: use extra spring onion in place of some of the red pepper.
• Serve with greens: add lightly cooked greens alongside the fish and rice.
• Use less oil: reduce the finishing oil if you prefer a less rich dressing.

Common mistakes to avoid

• Starting the timer too early: add the fish once the water is boiling, then begin timing.
• Leaving thick flesh uncut: make the suggested cuts so the thickest section cooks more evenly.
• Skipping the drain: let the cleaned fish drain completely before steaming.
• Pouring cold sauce over the fish: warm the seasoned soy sauce, or pour it down the sides instead.
• Adding oil before it is hot: heat it until nearly smoking before pouring it over the spring onion.

How to store

This dish is best eaten freshly steamed. Refrigerate leftovers in a covered container and use within 1–2 days; reheat gently until piping hot, taking care not to overcook the fish.

Frequently asked questions