Chinese-Style Steamed Fish

Serves: 4

Prep time: 40 minutes


  • 1 – two-pound very fresh whole tilapia, grouper, rockfish, snapper or flounder
  • 1 cup cilantro, hard stems removed
  • 6 thinly-sliced pieces of ginger, and 6 tablespoons julienned ginger
  • 6 scallions, 3 diced and 3 thinly sliced into long pieces
  • 1 teaspoon salt
  • 3 tablespoons soy sauce
  • 4 tablespoons canola or peanut oil
  • 1 teaspoon sesame oil


  1. Scale and gut fish, or ask your butcher/fishmonger to do it
  2. Leave head and fit intact.  Wash thoroughly.

  3. Cut 3 slits on each side of the flesh part of the fish and insert slices of gingerChinese Steamed Fish on America's Table

  4. Season with salt.
  5. Place the diced scallions at the bottom of a heatproof plate large enough to hold the fish.

  6. Put the fish on the plate and top with half of the julienned ginger. 
  7. Place the plate with the fish inside a steamer or a large roasting pan with one inch of water.
  8.    Cover with foil. 
  9. Steam for 20 minutes or until fish is tender and fully cooked.

    Chinese Steamed Fish on America's Table

  10. Microwave option:

  11. Cover fish with wet paper towel and cook on high power for 12 minutes.
  12. Remove fish from steamer and top with the rest of the julienned ginger, scallions and cilantro.

  13.   Set aside.
  14. Heat oil in a heavy saucepan until smoky.

  15.   Pour hot oil over the fish. 
  16. Add soy sauce and sesame oil.
  17.   Serve immediately with steamed rice.

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