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Chinese Steamed Fish with Ginger Shallot Sauce

Steamed Chinese Fish with a Ginger and Shallot Sauce! Love the drama as the hot oil is poured over the fresh ginger and shallots, cooking it and creating the gorgeous sauce. This recipe is one of those true treasures that are simple yet taste so incredible, and it's healthy too! The fish can be steamed or baked - refer photos in post or video below recipe.

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 2 - 4
Calories: 229 kcal
Course: Dinner
Cuisine: Chinese

Ingredients

  • 2 x 350 - 400g / 12 - 13 oz bream or snapper fish , gutted, scaled and cleaned (Note 1)
  • 2 stems of shallots (scallions / green onions), diagonally julienned to 5cm/2" length
  • 4 x 3cm / 1 x 2" piece of ginger julienned
  • 2 tbsp Japanese cooking sake (Note 2)
  • 2 pinches of salt
  • 3 tsp soy sauce (Note 3)
  • 2 tsp sesame oil
  • 4 tbsp oil (vegetable, canola or peanut oil)
Garnish (optional)
  • Red chilli julienned (Note 4)

Instructions

    Cup of Yum
  1. Cut 2 slashes on each side of the fish. Cut through to the bone.
  2. Drizzle 1 tbsp of sake onto each fish.
  3. Steam fish using method of choice, or bake (see directions below).
  4. Meanwhile, heat oil over medium high heat until hot.
  5. Transfer fish onto serving plates. Top with shallots and ginger.
  6. Sprinkle with salt, drizzle over soy sauce and sesame oil.
  7. Pour oil over fish - enjoy the drama as it bubbles!
  8. Sprinkle with red chilli if using and serve with rice and steamed Asian Greens.
Bamboo steamers in wok (see video)
    Cup of Yum
  1. Place fish on a plate and put plate in bamboo steamer. Repeat with other fish. Stack bamboo steamers and put lid on.
  2. Fill wok with water, ensuring it doesn't touch the bottom of the steamer. Bring water to boil over high heat, then place bamboo steamer on wok.
  3. Steam for 10 minutes. Carefully transfer fish onto serving places.
Bake
  1. Wrap each fish in foil, place on tray. Bake at 180C/350F for 15 minutes. Open foil and carefully transfer fish onto serving plates.
Other methods
  1. Steamer fitted inside a large pot, or a microwave steamer.

Notes

  • This can be made with any firm white fish that is not too oily. It can also be made with fish fillets, however, whole fish is so much juicier! Sea bream and snapper are ideal - this is what we use the most. We feel that salmon and trout are too oily for this recipe, however, could be used.
  • 2 x 400g / 13 oz fish is shown in the photos. This yields around 200g / 6.5oz of flesh and is a generous size serving for one person - I was SO FULL when I ate one of these for myself (with rice and steamed pal choi). You can make this with a slightly larger fish - there is enough sauce to make this with one around 450g / 15oz. This will serve 4 people sufficiently if there are sides.
  • If using fish fillets, use firm white fish around 150 - 180g / 5 - 6 oz each.
  • I purchase my fish gutted, scaled and cleaned.
  • Can substitute with Chinese cooking wine or dry sherry. If you cannot consume alcohol, this can be substituted with chicken broth.
  • All purpose soy sauce is what we use (Kikkoman). However, you can use light soy sauce. Dark soy sauce will not be appropriate - the flavour is too intense.
  • This is just for a touch of colour so I use long red chillies that are mild. (General rule of thumb: the smaller the chilli, the hotter it is!)
  • I served this with rice and steamed Pak Choi with Oyster Sauce (I used the sauce from this Restaurant Style Chinese Broccoli with Oyster Sauce).
  • Nutrition assuming 4 servings.

Nutrition Information

Serving 126g Calories 229cal (11%) Carbohydrates 1.2g (0%) Protein 17.2g (34%) Fat 16.7g (26%) Saturated Fat 2.5g (13%) Cholesterol 44mg (15%) Sodium 549mg (23%) Potassium 35mg (1%) Vitamin A 100IU (2%) Vitamin C 1.7mg (2%) Calcium 20mg (2%) Iron 1.1mg (6%)

Nutrition Facts

Serving: 2- 4

Amount Per Serving

Calories 229

% Daily Value*

Serving 126g
Calories 229cal 11%
Carbohydrates 1.2g 0%
Protein 17.2g 34%
Fat 16.7g 26%
Saturated Fat 2.5g 13%
Cholesterol 44mg 15%
Sodium 549mg 23%
Potassium 35mg 1%
Vitamin A 100IU 2%
Vitamin C 1.7mg 2%
Calcium 20mg 2%
Iron 1.1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.