Easy Chinese Steamed Fish with Ginger and Spring Onion

You need to try this Easy Chinese Steamed Fish for your next meal! The aromatic flavor comes from the ginger, spring onion, and light soy sauce. I re-created an easier version for those that are in a rush or can’t eat a whole fish by themselves. Make this 15 minute meal for a healthy and delicious meal!

During Chinese New Year, we would have a large feast with chicken, fish, vegetables, and seafood. Each dish had a meaning for good luck in the new year. One of my favorites was this Chinese steamed fish with ginger and green onion. The fish is so flaky and flavorful, not to mention healthy too! This healthy and homey dish is usually made using a whole fish. However in this recipe, I am using fish fillet so it’s no fuss and it still tastes just like the Chinese steamed fish served at wedding banquets and big Chinese dinners.

Ingredients You Need for Steamed Fish:

• de-boned white fish such as alaskan cod, sea bass or tilapia – makes this recipe extra easy if you don’t need to de-scale the fish!
• garlic cloves (optional)
• green onions
• ginger
• neutral oil – any oil that has a high smoke point such as avocado, grapeseed, or corn oil works for this!
• seafood soy sauce – There’s this brand called Haday Tasty Seafood Brand soy sauce that goes perfectly with Chinese steamed fish. The soy sauce is slightly sweet and brings out the flavor of the fish. It’s expensive on Amazon, but can easily be found in most Chinese groceries (like 99 ranch). If you don’t have seafood soy sauce, you can use any light soy sauce.

HOW TO MAKE:

WASH FISH

Use your favorite white fish for this dish. I highly recommend sea bass for authenticity (& deliciousness) but I am using Alaskan cod. Wash the fish gently and pat dry with a paper towel.

PREPARE AROMATICS

Mince garlic cloves and add on top of the fish. Slice green onions and ginger finely. Set aside. (Optional – you can steam the fish with sliced ginger and garlic together)

STEAM FISH

Add some water to the pan and place on high heat. Prepare your steaming rack. When the water is boiling, add your plate of fish. Steam for 4 minutes. The time varies due to the thickness of the fish. If its a thinner cut, go for roughly 3 minutes. If its thicker like mine, 5 minutes is good! Anything more than 7 minutes will make your fish overcooked and dry. Note: if you are using a whole fish or larger fish than 1 pound, please adjust cooking time.

PREPARE HOT OIL

While the fish is steaming, heat oil in pan or pot until you see a little bit of smoke (should take 2-4 minutes).

At the same time the oil is heating, pour out the water where the fish was steaming. Or place the fish on a new plate without the juices. Add green onions and ginger on top.

PRO TIP: Heat the oil to smoking point and you will see a little smoke coming from the pot. We want to ensure that the oil is hot enough to fry the green onions!

Then, pour the hot oil from on the green onions and ginger. You will see them wilt.

ADD SOY SAUCE

Finally, add seafood soy sauce (or any light soy sauce you have at home) around the edges of the fish. Pouring the soy sauce on top will make the fish turn dark in color. Hope you enjoy!

FAQ

TIPS FOR THE BEST RESULTS

• Pour out water from steaming the fish. This water comes from the juice of the fish and can taste fishy!
• Use lots of green onion for extra flavor
• Using the right soy sauce will change the flavor of your dish. I recommend to use this seafood soy sauce to bring out sweetness and umami of this fish.
• Add some minced garlic to take out the fishy taste.
• Serve immediately to ensure the fish doesn’t get fishy or cold.