If you want to experience a dish that perfectly balances delicate flavors and tender texture, this Chinese Steamed Fish Recipe is an absolute must-try. This simple yet elegant preparation highlights the fresh sweetness of the fish complemented by subtle soy and ginger tones, creating a culinary experience that feels light, healthy, and incredibly satisfying. Whether you’re a seasoned cook or just discovering Chinese cuisine, this recipe is approachable and guarantees a beautiful, restaurant-quality meal right at home.
Ingredients You’ll Need
The charm of this Chinese Steamed Fish Recipe lies in its simplicity. Each ingredient plays a crucial role—from the fresh fish providing a moist and flaky base, to the soy sauce adding depth, and the ginger and scallions bringing freshness and aromatic zest.
- Whole fish (sea bass, tilapia, or red snapper): Fresh and cleaned, this is the heart of the dish and influences the texture and flavor profoundly.
- Soy sauce (2 tablespoons): Adds that beloved umami richness that ties all the flavors together.
- Rice wine or dry sherry (1 tablespoon): Enhances the aroma and tenderizes the fish gently during steaming.
- Sesame oil (1 teaspoon): Offers a subtle nutty fragrance that elevates the overall taste profile.
- Sugar (1/2 teaspoon): Balances savory notes with a hint of sweetness.
- Ginger slices (3 slices, julienned): Infuses the dish with a fresh, spicy kick that’s signature to many Chinese dishes.
- Scallions (2, thinly sliced, whites and greens separated): Whites add sharpness during cooking; greens garnish for a bright finish.
- Red chili (optional, thinly sliced): For a touch of heat and color on the plate.
- Cilantro leaves (optional): Adds a fresh, herbaceous note as a garnish.
How to Make Chinese Steamed Fish Recipe
Step 1: Prepare the Fish
Start by giving your fish a thorough rinse both inside and out. Pat it dry with paper towels to ensure it steams nicely without excess moisture diluting the flavors. Scoring the fish on both sides is a little trick that helps it cook evenly and absorb the wonderful aromatics far more effectively.
Step 2: Season the Fish
Place your fish on a heatproof plate or a shallow dish designed for steaming. Drizzle evenly with soy sauce, rice wine, a dash of sesame oil, and sprinkle the sugar over the fish. This blend creates a perfectly balanced marinade that seeps in during steaming.
Step 3: Add Aromatics
Scatter the julienned ginger slices and the white parts of your scallions over the fish. These ingredients not only flavor the fish deeply but also bring beautiful fragrance to your kitchen as it steams.
Step 4: Steam the Fish
Bring a pot of water to a rolling boil. Position a steamer basket above the boiling water, ensuring the water does not touch the fish’s plate. Cover and steam for about 8 to 12 minutes, adjusting the time depending on the size and thickness of your fish. You’ll know it’s perfect when the flesh becomes opaque and flakes easily with a fork.
Step 5: Serve Hot
Carefully remove the fish from the steamer, mindful that it’s delicate and tender. Garnish generously with scallion greens, slices of red chili for a pop of color, and fresh cilantro leaves if you like. Pour some of the steaming liquid over the fish to keep it moist and flavorful before serving immediately for maximum enjoyment.
How to Serve Chinese Steamed Fish Recipe
Garnishes
The garnishes do more than just add charm. The scallion greens bring a hint of oniony freshness, the red chili slices offer slight heat, and cilantro adds a bright herbal note—all helping to awaken your palate and complement the soothing steamed fish base.
Side Dishes
This recipe pairs beautifully with simple steamed jasmine rice or a fragrant bowl of garlic bok choy. You can also serve it alongside stir-fried vegetables or a light noodle salad to keep the meal wholesome and balanced.
Creative Ways to Present
For a special occasion, consider serving the fish on a large platter surrounded by edible flowers or thinly sliced cucumbers. Another fun idea is to drizzle a touch of hot oil infused with chili and garlic over the steamed fish right before serving to add a dramatic sizzle and extra flavor kick.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the fish in an airtight container in the refrigerator. It should stay good for up to two days, still maintaining much of its delicious flavor and moist texture.
Freezing
While steaming fresh fish is best, you can freeze cooked leftovers tightly wrapped in foil or freezer-safe containers for up to a month. Be aware the texture may soften slightly after freezing, but it will still taste wonderful when reheated carefully.
Reheating
To gently reheat, place the fish in a steamer or microwave on low power to avoid drying it out. Adding a splash of soy sauce or a drizzle of water before reheating helps retain moisture, keeping the fish tender and delicious.
FAQs
What type of fish is best for Chinese steamed fish?
Fresh, white-fleshed fish like sea bass, tilapia, or red snapper are excellent choices for this recipe because they have a mild taste and tender texture that absorbs flavors well.
Can I use frozen fish for this recipe?
You can use frozen fish if fresh is not available, but be sure to thaw it completely and pat it dry to remove excess moisture before steaming to achieve the best results.
How do I know when the fish is fully cooked?
The fish is done when the flesh turns opaque and flakes easily with a fork—this usually takes about 8 to 12 minutes depending on the size and thickness of your fish.
Can I substitute rice wine with something else?
If you don’t have rice wine or dry sherry, a mild white wine or even a splash of apple cider vinegar diluted with a bit of water can be used as an alternative.
Is there a way to make this dish spicier?
Absolutely! Adding additional sliced red chili or a drizzle of chili oil right before serving will give your Chinese Steamed Fish Recipe a wonderful spicy kick without overpowering its delicate flavors.
Final Thoughts
This Chinese Steamed Fish Recipe is truly a gem that brings freshness, simplicity, and elegance to your dining table. It’s an easy way to enjoy wholesome, delicious fish with minimal fuss but maximum flavor. I can’t wait for you to try it and make it part of your culinary favorites—you’ll be amazed at how a handful of fresh ingredients can create such a stunning dish!
Print
Chinese Steamed Fish Recipe
- Prep Time: 7 minutes
- Cook Time: 12 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Steaming
- Cuisine: Chinese
- Diet: Low Fat
Description
This Chinese Steamed Fish recipe highlights a simple and healthy cooking method that preserves the delicate flavors and moisture of the fish. Using a whole fish like sea bass, tilapia, or red snapper, it is steamed with aromatic ginger, scallions, and a light soy sauce-based seasoning. The result is a tender, flavorful dish perfect for a wholesome meal, served with fresh garnishes for an authentic touch.
Ingredients
Fish and Seasonings
- 1 whole fish (such as sea bass, tilapia, or red snapper), cleaned and scaled
- 2 tablespoons soy sauce
- 1 tablespoon rice wine or dry sherry
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
Aromatics and Garnishes
- 3 slices ginger, julienned
- 2 scallions, sliced thinly (whites and greens separated)
- 1 red chili, thinly sliced (optional, for garnish)
- Cilantro leaves (optional, for garnish)
Instructions
- Prepare the Fish: Rinse the fish thoroughly inside and out under cold water. Pat it dry completely with paper towels to remove excess moisture.
- Score the Fish: Using a sharp knife, make diagonal cuts on both sides of the fish to help it cook evenly and absorb the seasonings better.
- Season the Fish: Place the fish on a heatproof plate or shallow dish that will fit inside your steamer. Drizzle and evenly coat the fish with soy sauce, rice wine (or dry sherry), sesame oil, and sugar.
- Add Aromatics: Top the fish with the julienned ginger slices and the white parts of the scallions, ensuring they are spread evenly over the fish.
- Steam the Fish: Bring a pot of water to a boil. Place a steamer basket inside the pot, ensuring the water does not touch the bottom of the basket. Carefully place the plate with the fish inside the steamer basket, cover with a lid, and steam for 8 to 12 minutes depending on the thickness and size of the fish. The fish is done when the flesh is opaque and flakes easily with a fork.
- Garnish and Serve: Carefully remove the fish from the steamer. Garnish with the green parts of the scallions, thinly sliced red chili, and fresh cilantro leaves if using. Pour some of the steaming liquid over the fish before serving. Serve immediately for best flavor and texture.
Notes
- Choose a fresh, whole fish weighing about 1 to 1.5 pounds for ideal cooking time.
- Scoring the fish helps it cook evenly and allows flavors to penetrate better.
- Adjust steaming time according to fish size; thicker fish requires additional minutes.
- Use a heatproof plate that fits snugly inside your steamer to avoid spills.
- If you don’t have rice wine or dry sherry, you can substitute with Shaoxing wine or omit it altogether.
- Optional garnishes like red chili and cilantro add a delicate spicy and fresh flavor contrast.
