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Chinese Steamed Fish
5 from 2 votes

Chinese Steamed Fish

Steamed fish is one of the most emblematic dishes of the Chinese New Year. A dish that brings good luck and symbolizes abundance and prosperity.

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 people
Course: Main Course
Cuisine: Asian, Chinese

Ingredients

  • 3 tablespoons douchi (salted black soybeans)
  • 1 white fish sea bream, sea bass, or red snapper), gutted, whole, 4-5 lb/2kg
  • 1 teaspoon ginger finely chopped, fresh
  • 2 tablespoons vegetable oil
  • 1 teaspoon garlic , chopped
  • ½ teaspoon salt
  • ¼ teaspoon sugar
  • 1 teaspoon soy sauce
  • ¼ teaspoon sesame oil
  • 2 scallions
  • 1 (1-inch) piece ginger cut into thin sticks, fresh
  • ½ bunch cilantro

Instructions

    Cup of Yum
  1. Pour the douchi into a bowl and cover with warm water. Soak the douchi for about 2 minutes to remove excess salt. Rinse and drain.
  2. Score the fish 3 times on each side.
  3. In a bowl, combine chopped ginger, douchi, garlic, salt, sugar, soy sauce and sesame oil.
  4. Cover the inside and the outside of the fish with this mixture. Cover and refrigerate 30 minutes.
  5. Cut the white part of the scallions in 2-inch sections and spread them over the fish.
  6. Cut the green part of the scallions into thin strips lengthwise and dip them in a bowl of cold water for 10 minutes until they curl up. Drain.
  7. Place the fish in a steam basket and steam for 10 to 15 minutes depending on size of fish.
  8. Heat the vegetable oil in a saucepan until light smoke appears. Immediately remove pan from heat and add the fresh ginger sticks. Mix for about ten seconds to release the flavor.
  9. Place the cilantro on the fish and immediately pour the oil on it.
  10. Garnish with the green parts of the scallions and serve immediately.