Chinese oven steamed fish
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
2 -3
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Calories
388 kcal
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Course
Main Course
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Cuisine
Chinese
Chinese oven steamed fish
Description
Chinese oven steamed fish starts with preparing the fish, typically sea bream or similar white fish, by cleaning and scoring it to allow even cooking and flavor penetration. Aromatics including spring onions, sliced ginger, and garlic are layered inside and under the fish placed on a foil-lined baking dish. The fish is then lightly dressed with a mixture of soy sauce, sesame oil, and rice vinegar providing a savory umami base with mild acidity and fragrance.
The fish is wrapped in the foil and baked at 400°F (200°C), which steams the fish in its own juices combined with the aromatics, keeping the texture tender and moist without drying. This gentle method preserves the natural sweetness and delicacy of the fish while infusing it with subtle seasonal flavors.
This dish can be served immediately with rice or light sides to complement the clean flavors. The technique requires minimal ingredients and effort while yielding a balanced, healthy option focusing on freshness and simplicity.
Ingredients
- 1 ½ lb sea bream 700g, approx, or other whole white fish (can use two small)
- 3 green onions (spring onions)
- 1 clove garlic
- 6 lices ginger (6 slices approx a 1in/2.5cm piece)
- 1 tablespoon soy sauce
- ½ tablespoon sesame oil
- ½ tablespoon rice vinegar
Instructions
- Preheat the oven to 400F/200C.
- Trim the ends off the spring onions (both stem and dark green part) and peel off any rough outer layer. Cut them in to roughly 2-3 inch (5-7cm) pieces and slice them in half lengthwise. Cut the ginger in to thin slices and peel and slice the garlic.
- Line a baking dish big enough to hold the fish with a piece of foil that is big enough to wrap the fish with a bit of extra to fold together. Put roughly 1 onions-worth in a layer at the bottom of foil ad top with a couple slices of both garlic and ginger (see pictures above for this and next step).
- Make two cuts into either side of the fish then rest it on top of the onion, garlic and ginger slices. Put a couple more pieces of onion, ginger and garlic in the cavity then cut the last of the garlic and ginger in to smaller pieces to fit in the cut on the side of the fish. (Alternatively, just lay on top.) You should still have around 1 onion left.
- Mix together the soy sauce, sesame oil and rice vinegar and drizzle over the fish. Fold the foil over the fish and roll the edges together to seal up the packet.
- Place in the oven for around 25 minutes, or a little longer depending on the size and thickness of the fish, until the fish is cooked through. Serve topped with the remaining onion.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2-3
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Calories | 388kcal | 19% |
| Carbohydrates | 2g | 1% |
| Protein | 60g | 120% |
| Fat | 13g | 20% |
| Sodium | 846mg | 35% |
| Potassium | 68mg | 1% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 3.9mg | 4% |
| Calcium | 13mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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