Chinese steamed fish is a classic and healthy dish that highlights the natural flavors of fresh fish, enhanced with ginger, scallions, and a light soy sauce dressing. This Chinese steamed fish recipe is simple to prepare yet delivers restaurant-quality results, making it a must-try for seafood lovers.
Table of Contents
1. What is Chinese Steamed Fish?
Understanding the Basics
Chinese steamed fish is a classic dish in Chinese cuisine, known for its delicate flavors, fresh ingredients, and healthy cooking method. This dish is a staple in many Chinese households and restaurants, especially in Cantonese cuisine, where steaming is a preferred technique for bringing out the natural taste of fresh seafood.
At its core, Chinese steamed fish involves a whole fresh fish—often sea bass, grouper, or tilapia—steamed to perfection with aromatics such as ginger, scallions, and soy sauce. The gentle steaming process ensures that the fish remains tender and moist while allowing the subtle umami flavors to shine.
One of the reasons Chinese steamed fish is so beloved is its simplicity. Unlike deep-fried or heavily seasoned dishes, this recipe highlights the freshness of the fish, with minimal seasoning enhancing its natural sweetness. The final touch—hot oil infused with scallions and ginger drizzled over the fish—adds an irresistible fragrance and depth of flavor.
Essential Ingredients
Freshness and Quality Matter
The key to an authentic and delicious Chinese steamed fish lies in using the freshest ingredients. Since steaming enhances the natural flavors of the fish rather than masking them, selecting high-quality ingredients is essential.
Key Ingredients:
- Fresh Whole Fish – The star of the dish; the fresher, the better. Look for fish with clear eyes, firm flesh, and a clean, ocean-like smell.
- Ginger – Adds warmth and a subtle spiciness that removes any fishy odor.
- Scallions (Green Onions) – Infuses the dish with a mild oniony fragrance and is often used as a garnish.
- Soy Sauce – A mix of light and dark soy sauce provides a perfect balance of saltiness and umami.
- Shaoxing Wine (Chinese Cooking Wine) – Helps to enhance the aroma and remove any lingering fishy taste.
- Vegetable or Peanut Oil – Used for the final drizzle to bring out the full depth of flavors.
- Cilantro (Optional) – For a fresh, herbaceous finish.
Best Types of Fish to Use
Choosing the Right Fish for Steaming
When selecting fish for steaming, mild-flavored, white-fleshed fish with firm texture work best. Whole fish is traditionally used, as it retains moisture and absorbs the seasonings beautifully.
Top Fish Choices for Steaming:
- Sea Bass – A classic choice with delicate, tender flesh and a naturally sweet flavor.
- Grouper – Firm yet moist, grouper holds up well to steaming.
- Tilapia – Readily available and budget-friendly with a mild taste.
- Snapper (Red or Black) – Slightly firmer but still great for steaming, with a subtle sweetness.
- Flounder – A softer-textured fish that works well for those who prefer a more delicate bite.
Preparing the Fish
Cleaning and Prepping Techniques
Proper preparation is crucial to achieving the best texture and flavor for steamed fish. Follow these steps to ensure a perfectly clean and ready-to-cook fish:
Step 1: Cleaning the Fish
- Descale the Fish – Use the back of a knife or a scaler to remove all scales, scraping from tail to head. Rinse thoroughly under cold water.
- Gut the Fish – Make a small incision along the belly and remove the internal organs. Rinse the cavity well to remove any blood or residue.
- Trim Fins and Tail – Use kitchen scissors to cut off any sharp or unnecessary fins.
Step 2: Prepping for Steaming
- Score the Fish – Lightly score the thickest part of the flesh with diagonal cuts to allow better heat penetration and absorption of flavors.
- Pat Dry – Use a paper towel to remove excess moisture, ensuring a firm texture after steaming.
- Marinate Lightly – Rub the fish with a small amount of Shaoxing wine and salt to enhance the taste and reduce any fishy smell.
- Stuff with Aromatics – Place slices of ginger and scallions inside the cavity and on top to infuse flavor while steaming.
Traditional Steaming Method
How to Steam Fish to Perfection
Steaming is a delicate cooking method that preserves the fish’s natural flavors while keeping it moist and tender. Achieving the perfect texture requires careful attention to timing, heat, and preparation.
Step-by-Step Guide to Steaming Fish:
- Prepare the Steaming Setup
- Use a large wok or a deep pan with a steaming rack.
- Fill the wok with enough water (about 2 inches) but ensure it doesn’t touch the steaming plate.
- Bring the water to a rolling boil before placing the fish inside.
- Prepare the Fish for Steaming
- Place a few slices of ginger and scallions on a heatproof plate to elevate the fish, allowing steam to circulate evenly.
- Lay the cleaned and prepped whole fish on top.
- Steam the Fish
- Carefully place the plate onto the steaming rack.
- Cover the wok with a lid and steam over medium-high heat for 8–12 minutes, depending on the fish’s size (a 500g fish typically takes 8 minutes).
- To check for doneness, poke a chopstick into the thickest part of the fish. If it goes through easily and the flesh flakes apart, the fish is ready.
- Drain Excess Liquid
- Once done, carefully remove the plate and discard any liquid that has pooled around the fish. This step prevents the dish from tasting too “fishy.”
- Final Touches
- Sprinkle fresh scallions, julienned ginger, and cilantro over the fish before pouring the hot oil (see next section).
- Drizzle the ginger and spring onion sauce over the fish for a fragrant, umami-rich finish.
Mastering the Ginger and Spring Onion Sauce
The Secret to Flavorful Fish
The ginger and spring onion sauce is what elevates Chinese steamed fish from simple to spectacular. The combination of sizzling hot oil, aromatics, and soy sauce brings out an irresistible fragrance and deepens the overall flavor.
Ingredients for the Sauce:
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce (for color and richness)
- 1 teaspoon sugar (to balance flavors)
- 2 tablespoons water
- 1 tablespoon Shaoxing wine (optional)
- 1-inch piece ginger, julienned
- 2 stalks scallions, julienned
- 2 tablespoons hot vegetable or peanut oil
How to Make the Sauce:
- Heat the Soy Sauce Mixture
- In a small saucepan, mix light soy sauce, dark soy sauce, sugar, water, and Shaoxing wine.
- Heat until warm, ensuring the sugar dissolves completely.
- Prepare the Hot Oil
- Heat 2 tablespoons of vegetable or peanut oil in a small pan until it starts shimmering (but not smoking).
- Sizzle the Aromatics
- Arrange julienned ginger and scallions over the steamed fish.
- Carefully pour the hot oil over them, creating an aromatic sizzle that enhances the dish’s fragrance.
- Finish with Soy Sauce
- Drizzle the warmed soy sauce mixture over the fish to complete the dish.
Alternative Cooking Methods
Other Ways to Cook Steamed Fish
While steaming is the traditional method, there are other ways to achieve a similar tender and flavorful result. Here are a few variations:
1. Microwave Steaming (Quick & Convenient)
- Place the prepared fish on a microwave-safe plate.
- Cover with a heatproof lid or microwave-safe wrap.
- Microwave on high for 5–7 minutes, depending on the size of the fish.
- Add the ginger and spring onion sauce as usual for a flavorful finish.
2. Oven Steaming (Great for Large Fish)
- Preheat the oven to 375°F (190°C).
- Place the fish in a foil-lined baking dish and add a few tablespoons of water or broth.
- Cover tightly with foil and bake for 15–20 minutes, depending on the fish’s thickness.
- Finish with the ginger and spring onion sauce for an authentic touch.
3. Poaching (Shui Zhu Style) (Soft & Juicy Texture)
- Bring a pot of water to a simmer with ginger and scallions.
- Gently lower the whole fish and poach for 8–10 minutes until fully cooked.
- Carefully remove and drizzle with hot oil and soy sauce for flavor.
4. Air Fryer “Steaming” (Modern & Oil-Free Option)
- Wrap the fish in parchment paper or foil with a few tablespoons of water.
- Air fry at 350°F (175°C) for 10–12 minutes.
- Add the traditional sauce for the perfect finish.
Health Benefits of Steamed Fish
Why This Dish is a Nutritional Powerhouse
Chinese steamed fish isn’t just delicious—it’s also one of the healthiest ways to enjoy seafood. The steaming process preserves nutrients, reduces unhealthy fats, and enhances the natural goodness of fresh fish. Here’s why this dish is a nutritional powerhouse:
1. High in Lean Protein
Fish is an excellent source of high-quality protein, which helps build and repair muscles while keeping you full longer. Unlike red meat, fish provides protein with fewer calories and less saturated fat.
2. Rich in Omega-3 Fatty Acids
Fatty fish like sea bass, grouper, and snapper are packed with omega-3 fatty acids, which:
Support heart health by reducing bad cholesterol
Improve brain function and memory
Reduce inflammation in the body
3. Low in Calories and Fat
Steaming requires no added oil, making this dish significantly lower in calories compared to fried or stir-fried fish. It’s ideal for those watching their weight or maintaining a balanced diet.
4. Packed with Essential Vitamins and Minerals
- Vitamin D – Boosts bone health and immunity
- Vitamin B12 – Supports nerve function and energy production
- Iodine – Essential for thyroid function
- Selenium & Zinc – Promote immune system strength
5. Gut-Friendly and Easy to Digest
Steamed fish is light on the stomach and easily digestible, making it a great choice for those with sensitive digestion or recovering from illness. The addition of ginger in the dish further aids digestion and reduces bloating.
Pairing Suggestions
Best Side Dishes and Drinks to Serve
While Chinese steamed fish is a star on its own, pairing it with the right sides and drinks can enhance the dining experience. Here are some of the best accompaniments:
Best Side Dishes:
- Steamed White Rice or Jasmine Rice
- A classic pairing that absorbs the flavorful soy sauce and complements the delicate fish.
- Garlic Stir-Fried Vegetables(e.g., Bok Choy, Choy Sum, or Spinach)
- Adds crunch and balances the meal with fiber and vitamins.
- Braised Tofu with Mushrooms
- Soft, umami-rich, and perfect for soaking up the fish sauce.
- Egg Drop Soup or Hot and Sour Soup
- A comforting addition that rounds out the meal.
- Pickled Vegetables
- The tangy crunch of pickled cucumbers or radish provides a refreshing contrast.
Best Drinks to Serve:
- Chinese Tea (Pu-erh or Jasmine Tea)
- Helps cleanse the palate and aids digestion.
- Shaoxing Wine or Light White Wine (Sauvignon Blanc, Pinot Grigio)
- Enhances the natural sweetness of the fish.
- Soy Milk or Coconut Water(Non-Alcoholic Option)
- Light, refreshing, and pairs well with delicate flavors.
- Ginger Lemon Tea
- Complements the ginger used in the dish and supports digestion.
Regional Variations
How Different Chinese Regions Make This Dish
While steamed fish is popular across China, each region has its own unique twist on the dish. Here’s how different Chinese provinces put their signature spin on it:
1. Cantonese-Style Steamed Fish
✔ Uses light soy sauce, ginger, scallions, and hot oil drizzle
✔ Focuses on fresh, live fish for the most delicate taste
✔ Served with Jasmine rice and often eaten during celebrations
2. Sichuan-Style Steamed Fish
✔ Features chopped chili peppers for a spicy kick
✔ Often made with grass carp or catfish
✔ Steamed in a fermented chili bean sauce for bold, complex flavors
3. Hunan-Style Steamed Fish
✔ Similar to Sichuan-style but even spicier, with fresh red chilies
✔ Uses a saltier and bolder soy sauce blend
✔ Sometimes includes pickled mustard greens for extra tang
4. Shanghainese Steamed Fish
✔ Uses sweet soy sauce for a richer, slightly caramelized flavor
✔ Typically made with pompano or Mandarin fish
5. Fujian-Style Steamed Fish
✔ Features a mild seafood broth poured over the fish
✔ Often includes mushrooms and dried scallops for umami depth
✔ Uses sha cha sauce (a savory, seafood-based sauce) for a distinct flavor
6. Teochew-Style Steamed Fish
✔ Incorporates sour plums, tomatoes, and preserved vegetables
✔ Has a light, slightly tangy broth instead of a soy sauce base
✔ Commonly uses pomfret or threadfin fish
Common Mistakes to Avoid
Tips to Get It Right Every Time
While Chinese steamed fish is a simple dish, there are a few common mistakes that can affect its flavor and texture. Avoid these pitfalls to ensure a perfectly tender, flavorful fish every time.
1. Using Fish That Isn’t Fresh
- Mistake: Choosing frozen or low-quality fish.
- Fix: Always use fresh, whole fish for the best flavor and texture. Look for clear eyes, firm flesh, and a clean, ocean-like smell.
2. Overcooking the Fish
- Mistake: Steaming for too long, making the fish dry and tough.
- Fix: Stick to the right steaming time—8–12 minutes for a medium fish (500g–700g). Use a chopstick or fork to test for doneness (it should flake easily).
3. Not Draining Excess Liquid After Steaming
- Mistake: Letting the fish sit in the steaming liquid, which can make the dish taste too fishy.
- Fix: Carefully pour out the excess liquid before adding the sauce.
4. Skipping the Hot Oil Drizzle
- Mistake: Not adding the final touch of sizzling oil.
- Fix: Heat up vegetable or peanut oil until shimmering and pour it over the fish to enhance the aroma and flavor.
5. Using the Wrong Soy Sauce Ratio
- Mistake: Overpowering the fish with too much or too salty soy sauce.
- Fix: Use a balanced mix of light soy sauce, a little dark soy sauce for color, and a pinch of sugar to round out the flavor.
6. Steaming at the Wrong Temperature
- Mistake: Using too high or too low heat, which can affect the texture.
- Fix: Steam over medium-high heat for even cooking.
Serving and Presentation
How to Plate the Dish Beautifully
Presentation is key when serving Chinese steamed fish, especially for special occasions. A well-plated dish enhances the dining experience and makes the meal feel extra special.
Step-by-Step Plating Guide:
- Use a Large, Oval Plate
- This shape accommodates a whole fish without overcrowding the plate.
- Arrange the Fish Neatly
- Place the steamed fish in the center of the plate, making sure it retains its natural shape.
- Discard Excess Liquid
- Carefully tilt the plate and pour out any liquid that has pooled after steaming.
- Add Fresh Garnishes
- Scallions (julienned), ginger, and cilantro should be placed on top for an elegant touch.
- Drizzle the Sauce Evenly
- Pour the warm soy sauce mixture over the fish, making sure it spreads evenly.
- Pour the Hot Oil Last
- The sizzling oil should be the final step, creating an aromatic finish.
- Serve Immediately
- Steamed fish is best enjoyed right after cooking while the flavors are fresh and vibrant.
Storing and Reheating
Best Practices for Leftovers
While steamed fish is best eaten fresh, you can still store and reheat leftovers properly to maintain their taste and texture.
How to Store Leftover Steamed Fish:
- Let It Cool Completely
- Avoid sealing warm fish in a container, as trapped steam can make it soggy.
- Use an Airtight Container
- Store the fish in a shallow, airtight container to prevent it from absorbing odors from the fridge.
- Refrigerate for Up to 2 Days
- Steamed fish is best eaten within 48 hours for optimal freshness.
- Store the Sauce Separately (If Possible)
- If you have extra sauce, keep it in a separate container to prevent the fish from getting too salty over time.
Best Ways to Reheat Steamed Fish:
- Steaming Method (Best for Texture)
- Place the fish on a plate and steam it for 3–5 minutes until warmed through.
- Add fresh scallions and a little extra hot oil to revive the flavors.
- Microwave Method (Quick Option)
- Cover the fish with a damp paper towel to retain moisture.
- Heat on medium power for 1–2 minutes.
- Pan Heating (For Small Portions)
- Heat a non-stick pan over low heat and add a few tablespoons of water.
- Cover with a lid and heat for 3–4 minutes until warmed.
Avoid high heat or frying the fish after steaming, as it can dry out and lose its delicate texture.
Frequently Asked Questions
Expert Answers to Common Queries
Chinese steamed fish is a simple yet elegant dish, but many people have questions about how to perfect it. Here are answers to some of the most frequently asked questions.
1. What is the best type of fish for steaming?
The best fish for steaming are mild-flavored, white-fleshed fish with firm texture. Some great options include:
✔ Sea Bass – Delicate, sweet taste
✔ Grouper – Firm yet moist texture
✔ Snapper (Red or Black) – Slightly sweet and tender
✔ Tilapia – Mild, affordable, and easy to cook
✔ Flounder – Soft, delicate, and great for steaming
2. How do I know when the fish is fully cooked?
The fish is perfectly cooked when:
✔ The flesh flakes easily with a fork or chopstick.
✔ The eyes turn white and opaque (if using whole fish).
✔ The thickest part of the fish reaches 145°F (63°C) internal temperature.
3. Can I use fillets instead of whole fish?
Yes! While whole fish is traditional, you can use fillets for convenience. Choose thick fillets like cod, halibut, or sea bass.
✔ Reduce steaming time to 5–7 minutes depending on thickness.
✔ Place ginger and scallions underneath the fillet to prevent sticking.
4. How can I reduce the fishy smell before steaming?
To minimize any fishy odor:
✔ Rinse the fish thoroughly with cold water.
✔ Rub the fish with a little Shaoxing wine or lemon juice before steaming.
✔ Use ginger and scallions – they naturally neutralize fishy smells.
5. What if I don’t have a steamer? Can I still make steamed fish?
Yes! You can steam fish using alternative methods:
✔ Wok Steaming: Place a small rack inside a wok, add water, and steam with a lid.
✔ Oven Steaming: Wrap the fish in foil with a little water and bake at 375°F (190°C) for 15–20 minutes.
✔ Microwave Steaming: Cover the fish with a heatproof lid or plastic wrap and microwave on high for 5–7 minutes.
6. Can I prepare the fish in advance?
Yes, you can prep the fish ahead of time to save time:
✔ Clean and scale the fish up to a day in advance.
✔ Store it in the fridge with a light salt rub to keep it fresh.
✔ Slice the ginger and scallions ahead of time for quick assembly.
7. What’s the secret to getting the best flavor in steamed fish?
✔ Use fresh fish – The fresher, the better.
✔ Don’t over-steam – Keep it tender and flaky.
✔ Drain excess liquid after steaming for a cleaner taste.
✔ Use hot oil drizzle – Pouring sizzling oil over ginger and scallions releases amazing aroma.
✔ Balance the sauce – Mix light soy sauce, a bit of dark soy sauce, sugar, and Shaoxing wine for the perfect umami flavor.
8. How do I store and reheat leftovers?
✔ Store: Keep in an airtight container and refrigerate for up to 2 days.
✔ Reheat: Steam gently for 3–5 minutes, or microwave on medium for 1–2 minutes.
✔ Avoid: Reheating in a pan, as it can dry out the fish.
9. What side dishes go well with Chinese steamed fish?
✔ Steamed rice – Absorbs the delicious sauce.
✔ Garlic stir-fried vegetables – Light and flavorful.
✔ Tofu with mushrooms – Complements the umami flavors.
✔ Pickled vegetables – Adds a refreshing contrast.
✔ Chinese tea (Pu-erh or Jasmine) – Cleanses the palate.
10. Why is steamed fish eaten during Chinese New Year?
In Chinese culture, fish sounds like “abundance” , symbolizing prosperity and good luck. It’s a tradition to serve whole fish during celebrations, with the head and tail intact, representing a good beginning and a successful ending
To enhance the article on Chinese Steamed Fish with Ginger and Spring Onion, internal linking opportunities can improve navigation and engagement. For readers interested in seafood, they might also enjoy trying the Easy Fish Cakes Recipe, which offers a delicious alternative to steamed fish. Additionally, those looking for a complementary side dish can explore Grilled Salmon Salad for a fresh and healthy pairing. For an exciting seafood meal idea, consider making Fish Stick Tacos, a fun and flavorful twist on traditional fish dishes. By integrating these links, readers can discover more seafood-inspired recipes while enjoying the flavors of Chinese steamed fish.
Conclusion
Chinese steamed fish with ginger and spring onion is a true testament to the beauty of simple, fresh ingredients and time-honored cooking techniques. This dish perfectly captures the essence of Chinese cuisine—where balance, texture, and natural flavors come together in harmony.
From choosing the right fish and mastering the steaming process to preparing the signature soy-ginger sauce, every step plays a role in creating a dish that is both delicious and nutritious. Whether you’re preparing it for a family dinner, a special occasion, or as part of a festive Chinese New Year feast, steamed fish remains a timeless and symbolic dish that brings people together.