Easy Chinese Steamed Fish Recipe with Ginger and Shallot | Delicious Home Cooking

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.

Pat the fish dry with paper towels to remove excess moisture.

Make cuts on both sides of the fish about halfway through the flesh for even cooking.

Trim the side fins and tidy the tail using kitchen scissors.

Season the fish with salt on both sides.

Peel and thinly slice ginger, reserving half for julienning.

Cut two spring onions into 2-inch lengths, using only the white parts, and halve them lengthwise before thinly julienning.

If using, slice red chili for color.

Roughly chop cilantro for garnish.

Set up the steaming station using a wok or large pot with a makeshift foil trivet to elevate the plate above the water level.

Arrange some dark portions of spring onion under the fish and inside the cavity, and place ginger slices on top of the fish.

Fill the wok with water, ensuring it does not touch the plate, and bring to a boil over high heat.

Once boiling, carefully place the plate with the fish on top of the foil trivet in the wok and cover.

Steam the fish on medium heat for about 10 to 12 minutes.

Prepare the sauce by combining soy sauce, water, mirin, sugar or stevia, and salt in a bowl, stirring until dissolved.

Check for doneness by gently inserting a butter knife into the thickest part of the fish.

Carefully drain any excess liquid from the plate to prevent diluting the flavors.

Remove the ginger slices from the fish.

Top the fish with remaining aromatics: julienned spring onions, ginger, cilantro, and chili if using.

Heat 3 tablespoons of neutral oil in a small saucepan over medium heat until sizzling hot.

Carefully pour the hot oil over the fish with aromatics, followed by the soy sauce mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens