This Steamed Fish is EASY to make - Chinese Steamed Fish with Ginger & Onion

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 a healthier fat option and canola oil is more budget-friendly.

whole fish

🥗Healthier: fillets

💰Cheaper: frozen fish

Fillets are easier to prepare and frozen fish can be more affordable.

fresh ginger

🥗Healthier: ginger paste

💰Cheaper: ground ginger

Ginger paste is convenient and ground ginger is less expensive.

Rinse the whole sea bream and pat it dry.

Score the fish on the back with a couple of slits to help it cook evenly.

Season each side of the fish with salt and ground white pepper, making sure to get the salt into the slits.

Slice the ginger into matchsticks, using about half of a thumb-sized piece.

Season the inside of the fish with salt and pepper as well.

Prepare a sauce by mixing 1 teaspoon of sugar, 1 tablespoon of shaoxing wine, 2 tablespoons of soy sauce, 1 tablespoon of water, and 1 teaspoon of sesame oil until the sugar is dissolved.

Pour the sauce evenly over the fish.

Fill a wok with water and place a trivet inside to keep the plate above the water.

Bring the water to a boil, then place the fish on a plate in the center of the trivet and cover the wok.

Steam the fish for about 10 to 12 minutes, checking for doneness at 10 minutes by poking the thickest part with a chopstick.

If there is resistance, steam for an additional 2 minutes.

Check if the fish is done by ensuring the eyeball is white and that the chopstick goes through easily.

Once done, remove the fish from the steamer.

Heat 2 tablespoons of corn oil in a pan over medium heat until hot.

Add the white and light parts of the green onion and ginger to the hot oil, cooking for about 30 seconds.

Pour the hot oil mixture over the fish, then add the dark green onion and chopped cilantro on top.

Serve the fish with the sauce and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens