How to Make: Steamed Chinese Style Fish

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is a more affordable option.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley provides a similar fresh flavor, while green onions add a mild onion taste.

whole fish

🥗Healthier: tofu

💰Cheaper: frozen fish fillets

Tofu offers a plant-based option, while frozen fillets are often less expensive.

Prepare a large wok with water at the bottom for steaming.

Place a metal steaming rack or bamboo steamer inside the wok.

If you don't have a wok, use a pan with water and an oven-proof dish to elevate the steaming plate.

Place 1 lb of fresh mahi mahi filets, about 1/2 inch thick, on a heatproof dish that fits comfortably inside the steamer.

Sprinkle 2-3 cloves of minced garlic on top of the fish.

Add 1/2 thumb-sized piece of ginger, peeled and julienned, on top of the fish.

Sprinkle half a handful of finely sliced green onions over the fish.

Drizzle dry sherry on top of the fish as a substitute for shaoxing wine.

Carefully place the dish with the fish into the steamer and cover it.

Steam for about 6-8 minutes, checking for doneness by gently pushing a fork into the fish fillets.

If the fork goes in easily, the fish is done; if it pushes back, it needs more time.

Add more fresh ginger and green onions on top of the fish for freshness after steaming.

In a small saucepan, heat 2 tablespoons of vegetable oil until it starts to smoke slightly.

Drizzle the hot oil over the fresh ginger and scallions on the fish to enhance flavor.

Finish with a little soy sauce and sesame oil for flavor.

Garnish with cilantro before serving.

Serve the fish with steamed fresh rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens