Chinese steamed fish is a classic Cantonese dish known for its delicate texture, aromatic flavors, and light, healthy preparation. Traditionally, whole fish is gently steamed and topped with fragrant ginger, scallions, and soy sauce, allowing the natural flavors to shine. This dish is often served at festive gatherings, symbolizing prosperity and good fortune.
Ingredients
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1 whole white fish (sea bass, tilapia, or snapper), about 1.5 lbs, cleaned and descaled
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2-inch piece of ginger, julienned
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2 scallions, cut into thin strips
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2 tablespoons light soy sauce
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1 tablespoon Shaoxing wine (optional)
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1 teaspoon sugar
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½ teaspoon salt
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1 tablespoon sesame oil
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2 tablespoons vegetable oil
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Fresh cilantro leaves (for garnish)
Preparation
Step 1: Prepare the Fish
Rinse the fish under cold water and pat dry with paper towels. Using a sharp knife, make 2-3 diagonal slashes on both sides of the fish to help it cook evenly. Sprinkle with salt and Shaoxing wine.
Step 2: Prepare the Steamer
Fill a large wok or pot with about 2 inches of water and bring it to a boil. Place a steaming rack inside. Ensure the steaming plate fits inside the wok without touching the water.
Step 3: Steam the Fish
Place half of the ginger slices on a heatproof plate, then lay the fish on top. Scatter the remaining ginger over the fish. Place the plate onto the steaming rack, cover, and steam over medium heat for about 8-12 minutes, depending on the fish’s thickness. The fish is done when the flesh turns opaque and flakes easily with a fork.
Step 4: Prepare the Sauce
In a small bowl, mix the soy sauce, sugar, and a tablespoon of hot water. Stir until the sugar dissolves.
Step 5: Garnish and Serve
Carefully remove the steamed fish and drain any excess liquid from the plate. Sprinkle scallions and cilantro over the fish. Heat vegetable oil in a pan until smoking, then pour over the scallions to release their aroma. Finally, drizzle with the soy sauce mixture and sesame oil. Serve immediately.
Variations
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Spicy Twist: Add chopped red chilies or a dash of chili oil.
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Garlic Flavor: Sauté minced garlic in oil before pouring it over the fish.
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Lemon Infusion: Add thin lemon slices for a citrusy touch.
Cooking Notes
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Use fresh fish for the best flavor and texture.
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Avoid overcooking; check doneness by pressing the fish with chopsticks.
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If using fish fillets instead of whole fish, reduce steaming time to 6-8 minutes.
Serving Suggestions
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Serve with steamed jasmine rice.
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Pair with stir-fried vegetables like bok choy or Chinese broccoli.
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Enjoy with a light soup such as egg drop or miso soup.
Time Breakdown
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Prep Time: 10 minutes
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Cook Time: 10 minutes
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Total Time: 20 minutes
Nutritional Information (Per Serving)
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Calories: 220
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Protein: 30g
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Carbohydrates: 3g
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Fat: 10g
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Sodium: 450mg
FAQs
Q: Can I use fillets instead of whole fish?
Yes, but adjust the steaming time to 6-8 minutes, depending on thickness.
Q: What’s the best fish for steaming?
Mild, white-fleshed fish like sea bass, tilapia, or snapper work best.
Q: Can I make this dish without a steamer?
Yes! Use a deep pan with a lid and place a heatproof plate on a wire rack.
Conclusion
Chinese steamed fish is a simple yet elegant dish that brings out the best of fresh seafood. With its light, fragrant flavors and easy preparation, it’s a must-try recipe for home cooks looking for a healthy, authentic Chinese meal.