Chinese-style steamed fish

    35 min

    This is a basic and common Chinese recipe for steamed fish. Serve over rice, using some of the sauce from the steaming bowl. Trout, cod, or any firm-fleshed fish will work for this recipe.

    36 people made this

    Serves: 4 

    • 3 spring onions, cut in thirds
    • 2 fresh mushrooms, sliced
    • 6 leaves Chinese cabbage, sliced into large pieces
    • 675g (1 1/2) pounds halibut, cut into 4 pieces
    • 2 slices root ginger, finely chopped
    • 2 cloves garlic, chopped
    • dried crushed chillies to taste
    • 4 tablespoons light soy sauce
    • 2 tablespoons water
    • fresh coriander sprigs, to garnish

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Arrange 1/2 of the spring onions on the bottom of the steamer insert. (If possible, steam in a bamboo basket in order to retain the steam and juices around the fish). Place half of the mushrooms and cabbage on top of the onions. Place fish on top of the vegetables. Sprinkle ginger, garlic and crushed chillies over fish. Top with the remaining spring onions, mushrooms and cabbage. Drizzle soy sauce and water over everything.
    2. Place steamer insert or bowl into steamer over 5cm (3 in) of boiling water, and cover. Steam for 15 to 20 minutes, or until fish flakes easily. Garnish with coriander, if desired.

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    Reviews in English (27)


    I was going to submit an almost identical recipe. I don't have a steamer though so this is how I do it. I put about 1 tbs grated ginger and 2 cloves garlic in pan warm in 1 cup warm chicken broth for about 1-2 min when comes to boil add about 2tbs soy sause, add catfish cover with sliced mushrooms and diagonally cut green onions spoon broth over fish cover cook about 5 min. FABULOUS. SUPER EASY. LOW CAL  -  21 Feb 2004  (Review from Allrecipes US | Canada)


    This recipe is as it says: easy to prepare and hard to mess up. I used this on a Japanese bass and it turned out perfectly. I was a little more generous with the soy sauce than the recipe called for and spread the ginger throughout the fish -- inside and out. One additional tip: make 1" vertical slices along the length of the fish (both sides) to allow the flavor to really get into the fish. Definitely making this again!  -  05 Sep 2003  (Review from Allrecipes US | Canada)


    Used my electric wok with the steamer rack. Placed ingredients in a round cake pan, leaving enough room around the perimiter to allow the steam to circulate. Makes a good amount of its own juice when cooking - delicious. The sauce is thin like a broth, so serve with plenty of rice or noodles. I grated the ginger root instead of sliced it, used about 1T or so. May want to add some more cabbage if there is room in the pan. Easy clean up, healthy too!  -  29 Oct 2003  (Review from Allrecipes US | Canada)