Authentic Chinese Steamed Fish

Steamed complete fish is a conventional dish in Chinese domestic cooking. It uses only a few elements to convey out the brilliant taste of sparkling fish. The fresh ginger and green onion assist put off any fishiness. The seasoned soy sauce provides a piece of candy and savory umami to the dish. The fish is cooked with a steamer for the shortest quantity of time, so that the finished meat is soft, silky and moist omnivorescookbook.Com

Steamed fish is also a dish that represents wealth and appropriate fortune. In Chinese, the man or woman for fish (?, yu) has the identical pronunciation as that for “surplus” (?, yu), which suggests that a family has a surplus of wealth and food on the end of the year. For a whole lot of families, steamed fish is a have to-have at the dinner table for Chinese New Year.

Although steamed fish is a completely simple dish, it requires some strategies that make it stand out. If it is your first time cooking this dish, make sure to go through the listing underneath, so that you get all the vital points.

Authentic Chinese Steamed Fish clean fish

Always pick out a live fish if feasible. If no longer, try to select a completely fresh fish. If the fish is sparkling, it will have clear eyes and metallic scales. It shouldn’t have a fishy or stinky smell.

(2) Select smaller and thinner fish

Try to pick a fish this is around 550 grams (20 oz). Do now not pick a fish this is heavier than 700 grams (25 oz.). This dish makes use of minimal seasoning and cooking. The bigger the fish, the tougher and thicker the flesh, for you to bring about a flaky, hard texture. Fish with thinner and flatter flesh paintings higher, for instance, flounder.

Authentic Chinese Steamed Fish Cooking Process very well before cooking

You ought to location the fish in a colander at room temperature for an hour. If you want to speed up the technique, slightly press both aspects of the fish with a paper towel. It enables the flesh to tighten up a bit. The texture of the fish can be smoother and absorb taste better after cooking.

(3) Do no longer overcook

When you start to steam the fish, It could be very essential to keep the warmth as high as viable, so the fish could be cooked in the shortest quantity of time.

A 550-gram (20-ounce) fish typically take five to eight mins to cook. Larger and thicker fish require greater time, 8 to ten mins. Check the doneness of the fish after five mins. If you can use a pair of chopsticks (or a fork) to dispose of the fish meat from the bone easily, then it’s cooked. Stop steaming at once while the fish is simply cooked through. If you use a thinner fish, along with flounder, you might want to shorten the cooking time.

(4) The accurate way to season

After heating the oil, pour it onto the fish at once, then upload the pro soy sauce. The oil will cook dinner the fish, in addition to the soy sauce, so the flavors will mixture well into the fish. Do not add seasoned soy sauce when you steam the fish. The flavor of the sauce will become sour and its umami will disappear whilst heated.

To pick out aspect dishes that go together with steamed fish, I choose lighter ones like cucumber salad, potato strip salad or Chinese broccoli with oyster sauce. Or, you could go to the recipe index to browse for other choices. If you’re no longer acquainted with Chinese substances, don’t forget to check out my pantry web page. It lists some of the most commonplace components in Chinese cooking.

I desire you experience the dish and have a terrific week beforehand!


    550 grams (20 oz.) head-on sea bass (tilapia, flounder, or other fish with white flesh (*see footnote 1)), scaled, gutted (see footnote 1)
    1 and half pieces thumb sized ginger, 1 thumb sliced, half of thumb julienned (see footnote 2)
    1 cup chopped inexperienced onion (6 centimeters /2.5 inches in duration)
    2 tablespoons Shaoxing wine
    1 teaspoon sesame oil
    1 tablespoon peanut oil (or vegetable oil)
    2 dried chili peppers
    1/2 teaspoon Sichuan peppercorn
    2 tablespoons seasoned soy sauce for seafood


    Before cooking, wash the fish very well and drain. Place the fish in a mesh colander at room temperature for 30 minutes to one hour, until completely dry. (Or dry via pressing the fish with a paper towel).
    Place 1 / 4 of the inexperienced onions on a plate massive enough to hold the entire fish. The green onions will hold the fish so it received’t stick with the plate while cooked.
    Stuff ginger slices and a quarter of the green onions (white element) into the hollow space of the fish. Rub each aspects of the fish with sesame oil. Cover the fish with some other zone of the green onions. Pour Shaoxing wine over the fish.

In a big, deep skillet (or steamer or wok), upload 1/2 an inch of water and region a steaming basket upside down (or warmth resistant colander or strainer) within the center (see footnote 3). Cover and bring water to a boil over high heat. Carefully region the plate retaining the fish onto the steaming basket, cowl and steam over excessive warmth for 5 to 8 minutes, until you can easily pull the flesh from the bone with a fork. Stop heat straight away. Carefully use a spatula to transfer the fish to every other large plate. Use chopsticks to dispose of the ginger and green onion from internal and above the fish, and discard the used ginger and onion.

Spread the remaining ginger strips and inexperienced onions on top of the fish and set apart. Make positive the seasoned soy sauce is ready beside the fish.

In a wok or small skillet, heat oil over medium excessive warmness. When the oil is heat, smash chili peppers and add them, with the Sichuan peppercorns, into the oil. Stir with a spatula until aromatic, about forty seconds. Turn to lowest heat, cautiously use a ladle to scoop out the chili pepper and peppercorn, and discard them. Immediately use a ladle to drizzle the new oil over the fish. You ought to listen the sizzling of the oil whilst it touches the fish. Immediately pour the pro soy sauce onto the fish.

Serve heat. The fish received’t maintain sauce very well, so make sure you dip the fish meat into the sauce from the plate when consuming. If the fish isn't always salty sufficient, you can add greater seasoned soy sauce as you devour, consistent with your desire (see footnote four).


(1) Before cooking, you must ensure you've got a plate and a skillet (or a wok) which can be massive enough to maintain the fish. If no longer, you need to reduce the fish in two such that each piece is 1/2 the authentic duration, so it is able to suit into the skillet.
(2) In this recipe, I used quite a huge quantity of herbs due to the fact I wasn’t using a live fish. If you are the usage of a stay fish, you could reduce the ginger and inexperienced onion to two thirds the quantity given here.
(3) If you don’t have steaming basket, you could place a couple of wood chopstick, four inches apart, onto the lowest of a skillet as “feet” to hold the plate. You handiest need some thing to maintain the plate off the lowest of the skillet and to make certain the water received’t spill onto the plate when steaming the fish.
(4) Although you can add the seasoned soy sauce afterwards, the flavor will taste barely distinctive from the way it tastes whilst poured right now following the hot oil.

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