Chinese Steamed Fish Recipe

Fish is a must-have during Chinese New Year because it symbolizes good fortune and abundance. In Mandarin, the word for fish—yú—sounds just like the word for “surplus” or “extra,” making it a delicious symbol of prosperity. So how do you make Chinese Steamed Fish that’s silky, delicate, and never fishy? Follow these tips and this simple recipe to get it just right every time.

Chinese Steamed Fish Recipe

Serving: 2 to 4
Prep time: 10 minutes
Cook time: 15 minutes

For the steamed fish:
1 whole (1½-pound) striped bass, gutted, descaled, and cleaned
3 stalks scallions
6 slices ginger
1 teaspoon avocado oil (or another neutral cooking oil)

For the sauce:
½ cup water
½ cup soy sauce
2 stalks scallions, cut into 1-inch pieces
2 sprigs cilantro, cut into 1-inch pieces
2 slices ginger
1 small shallot, cubed
1 teaspoon dried shrimp

For the toppings:
2 stalks scallions, julienned
3 slices ginger, julienned
⅛ red bell pepper, julienned
4 tablespoons avocado oil (or another neutral cooking oil)

Chinese Steamed Fish Instructions

1. Prepare the fish:

• Pat the cleaned striped bass dry with a paper towel, including the belly cavity. This helps eliminate excess moisture and lingering fishy odors.
• To make the fish easier to handle, place a paper towel underneath. Use a sharp knife to gently cut along both sides of the spine inside the fish without slicing through. This helps it cook evenly and ensures a more tender result.

2. Make the sauce:

• In a small pot over low heat, add water, soy sauce, scallions, cilantro, ginger, shallot, and dried shrimp. Let it simmer gently for 5 minutes, until fragrant. Turn off the heat and let it cool slightly. Strain to remove the aromatics.

3. Steam the fish:

• On a heatproof plate, lay down the scallions to elevate the fish. This improves heat circulation and infuses more aroma into the dish.
• Place the fish on top of the scallions. Brush with a thin layer of oil to lock in moisture during steaming.
• Top the fish with ginger slices to further reduce any fishiness.
• Bring water to a boil in a large steamer over high heat. Carefully place the fish inside, cover, and steam for 6 minutes. For larger fish, add 2 minutes for every additional ½ pound.
• Remove the fish and discard the steaming liquid—it tends to be overly fishy. Remove the cooked scallions and ginger from the top as well.

4. Serve:

• Top the fish with fresh julienned scallions, ginger, and red bell pepper strips.
• In a small pan, heat oil until smoking hot. Carefully pour it over the aromatics on the fish to release their fragrance.
• Finish with a generous drizzle of the fragrant soy-based sauce around the fish. Serve immediately and enjoy the abundance!

Tips & notes

• Choose fresh fish: The fresher the fish, the sweeter and cleaner the flavor. Look for clear eyes, firm flesh, and a clean, ocean-like smell.
• Use aromatics generously: Ginger and scallions aren’t just for flavor—they help neutralize any fishy odors during steaming.
• Adjust steaming time based on size: As a general rule, steam for 6 minutes for a 1½ lb fish, adding 2 minutes for every additional ½ lb.
• Discard steaming liquid: The liquid left in the plate after steaming is usually very fishy—don’t mix it into the sauce.
• Don’t skip the oil splash: Pouring hot oil over the fresh aromatics gives the dish that signature restaurant-style fragrance and sizzle.
• Make ahead: The sauce can be made in advance and refrigerated for up to 3 days. Reheat gently before serving.