Authentic Chinese steamed fish

    30 min

    Easy to make and delicious with steamed rice! A dish I grew up with; something my mum always makes :)

    17 people made this

    Serves: 6 

    • 1 (1.75g) whole rockfish, dressed
    • 4 tablespoons vegetable oil
    • 1 spring onion, thinly sliced diagonally
    • 1 (2.5cm) piece fresh ginger, peeled and cut into matchstick strips
    • 8 tablespoons soy sauce

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Fill a large pot 1/2 full with water and place a bamboo steamer with lid on top of the pot. Bring to a rolling boil. Scrub the scales off of the fish (or have your fishmonger do it!) and rinse with cold water. Place the fish onto a small metal plate, belly side down.
    2. Place into the steamer and cover. Cook until the fish is no longer opaque and flakes easily, 10 to 12 minutes. Try not to take the lid off the pot until it is done steaming; this will ensure a fully-cooked and tender fish.
    3. While the fish is steaming, combine the vegetable oil, spring onions and ginger in a small saucepan. Cook over medium-high heat until the ginger bubbles. Carefully pour the hot oil over the steamed fish. Drizzle with soy sauce to serve.

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    Reviews in English (7)


    The recipe was terrific. The key is to be careful not to burn the ginger and scallions. You should heat the vegetable oil first and then add the ginger and scallions for only 30 seconds to a minute. You will see the ginger bubble and the scallion will become bright green. Smell the aroma. If you can smell it, then turn it off. If you don't, then the ginger and scallion will burn shortly thereafter.  -  08 Nov 2009  (Review from Allrecipes US | Canada)


    We've never had rockfish before and I'm not sure I'll have it again. The smell of the fish is intense and leaves quite a linger in the house. The recipe or treatment of the rockfish was quite good (no changes) but I'll use this with another less intense smelling fish like tilapia or red snapper.  -  03 May 2010  (Review from Allrecipes US | Canada)


    4 stars for me because it was an easy prep. I used a whole tilapia and it was awesome. I would add some ginger and scallions in the cavity of the fish to make the flavor really seep inside. Will certainly be making this again.  -  19 Feb 2010  (Review from Allrecipes US | Canada)