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Steamed Fish Recipe
Learn how to make steamed fish with our easy, tried and tested Chinese steamed fish recipe, complete with step-by-step instructions and helpful images.
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4 people
Calories: 277 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
- 1.5 pound (650g) live fish
- 2 inches ginger peeled and cut into thin strips
- 1 talk scallion cut into 2-inch length (5-cm), and then cut into thin silken threads
- cilantro leaves for garnishing
- 2 tablespoons cooking oil
- 1 tablespoon Shaoxing wine or Chinese rice wine
Steamed Fish Soy Sauce Mixture:
- 4 tablespoons light soy sauce
- 2 tablespoons Shaoxing wine or Chinese rice wine
- 2 tablespoons water
- 1 teaspoon sesame oil
- 3 dashes white pepper powder
- 1 tablespoon rock sugar or sugar, or more to taste, if using rock sugar, break and grind it into powder form
Instructions
- Clean the fish thoroughly by removing scales, guts, gills, etc., and then pat it dry. Combine the Steamed Fish Soy Sauce Mixture in a small bowl and set it aside. Place the fish on a plate and drizzle 1 tablespoon of Shaoxing wine over the fish. Top the fish with half of the cut ginger strips.
- Heat up a steamer with enough water for steaming. Wait until the water boils. Once it reaches boiling point, place your fish inside the steamer, cover the steamer with its lid. Set your kitchen timer to 8 minutes.
- Once the fish is steamed and cooked, carefully transfer it from the steamer. Dispose the cloudy and fishy water and ginger strips. Arrange the remaining ginger strips on top of the steamed fish.
- Heat a pan over high heat and add the cooking oil. Swirl it around until it's hot. Pour the hot oil over the steamed fish. Return the pan to the stove, add the Steamed Fish Soy Sauce Mixture, and stir well.
- Once the sauce bubbles up, pour it over the steamed fish. Top with scallions and cilantro leaves, serve the steamed fish immediately with steamed white rice.
Cup of Yum
Notes
- Fresh fish, preferably alive and swimming in a tank.
- Steam for 8-10 minutes, adjusting to 8 minutes for a smaller fish or 10 minutes for a larger one. Trust your judgment and remember to set your kitchen timer.
- After steaming, discard the fishy and cloudy fish water seeping out during the steaming process. Contrary to common belief, it doesn’t enhance the flavors of a steamed fish dish. If anything, it may impart a bitter and fishy taste if the fish was not properly cleaned.
- Rock sugar is the secret behind the exceptional flavor of the soy sauce mixture. Ever wondered why it's so delicious you can eat plain steamed rice with it? Now you know.
Nutrition Information
Serving
4people
Calories
277kcal
(14%)
Carbohydrates
6g
(2%)
Protein
36g
(72%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
0.03g
Cholesterol
85mg
(28%)
Sodium
1096mg
(46%)
Potassium
578mg
(17%)
Fiber
0.5g
(2%)
Sugar
3g
(6%)
Vitamin A
30IU
(1%)
Vitamin C
1mg
(1%)
Calcium
26mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 277
% Daily Value*
| Serving | 4people | |
| Calories | 277kcal | 14% |
| Carbohydrates | 6g | 2% |
| Protein | 36g | 72% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 85mg | 28% |
| Sodium | 1096mg | 46% |
| Potassium | 578mg | 12% |
| Fiber | 0.5g | 2% |
| Sugar | 3g | 6% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.