Chinese Steamed Whole Fish Recipe

 

Chinese Steamed Fish is a beautifully simple dish that delivers clean, delicate flavor with every bite. While it’s a staple during Chinese New Year—thanks to the word for “fish” sounding like “abundance” in Chinese—it’s far too good to save for just once a year. This dish brings elegance to any meal, whether you’re hosting a dinner party, celebrating a special occasion, or just craving something nourishing and light.

Growing up, my mom always made steamed fish the centerpiece of our table. It was comforting, fragrant, and always a sign that something special was about to be shared. Now I’m passing this recipe on to you—may it bring warmth, joy, and maybe a little luck to your table too.

Chinese Steamed Fish Recipe

Serves: 2 to 4
Prep time: 10 minutes 
Cook time: 6 to 10 minutes (depending on fish size)

For the fish:
1 ½ pounds red snapper
Pinch of salt
6 slices ginger
2 stalks scallions, sliced
2 stalks scallions, whole
1 tablespoon julienned ginger
1 tablespoon julienned scallions
Pinch of white pepper
Dash of sesame oil
3 tablespoons vegetable oil

For the sauce:
6 tablespoons soy sauce
5 slices ginger
1 stalk scallions, sliced
3 cloves garlic
Handful of cilantro, sliced

Chinese Steamed Fish Instructions

1. Prep the fish:

• Clean the fish and pat it dry. Season with a pinch of salt.
• Stuff the fish cavity with 3 slices of ginger and 1 stalk of scallions. Lay the remaining 3 slices of ginger and 1 stalk of scallions on top.

2. Make the sauce:

• In a small bowl, combine 6 tablespoons soy sauce, 5 slices of ginger, 1 stalk of sliced scallions, 3 cloves of garlic, and a handful of sliced cilantro. Let sit for at least 20 minutes to infuse.

3. Steam the fish:

• Bring water to a boil in a steamer. Place a heatproof plate inside so it preheats.
• Once boiling, add the whole scallions to the plate. Carefully place the fish on top.
• Steam over high heat for 6 to 10 minutes, depending on the size of the fish.

4. Dress the fish:

• Remove the fish and discard the steaming liquid, ginger, and scallions.
• Top the fish with 1 tablespoon of julienned ginger and 1 tablespoon of julienned scallions. Season with a pinch of white pepper and a dash of sesame oil.

5. Pour hot oil:

• Heat 3 tablespoons of vegetable oil until shimmering. Carefully pour it over the julienned ginger and scallions on the fish—it should sizzle beautifully.

6. Finish and serve:

• Drizzle the soy sauce mixture around the fish. Serve immediately with steamed rice.

Tips & notes

• You can use sea bass or tilapia if red snapper isn’t available.
• For a bolder aroma, add a few drops of Shaoxing wine to the sauce mixture.
• If you don’t have a steamer, place a heatproof rack in a wok or large pot and steam the fish on a plate over boiling water, covered tightly.