I nailed a Chinese Steamed Fish that’s impossibly fresh, punchy with ginger and scallions, and makes takeout look like sad reheated leftovers.
I’m obsessed with Chinese Steamed Fish because it’s bluntly honest, pure fish, bright ginger and scallions, hot soy sauce and heat that actually bites. I love the clean aroma of a whole seabass or sea bream, scaled and gutted, the way steam coaxes the flesh into flaky, silky slices.
Whole Fish Recipes like this feel flashy yet simple, perfect for when I want food that looks impressive without fake fuss. And that kick of fresh ginger sliced and julienned?
Makes me forget everything else. No frills, no lies, just pure gritty flavour.
I want this on my table, right now.
Ingredients
- Whole seabass or bream: flaky protein, mild taste, and it’s pretty impressive on the table.
- Fine salt: wakes the flavors and firms the flesh a bit.
- Ground white pepper: warm, subtle heat without that sharp black pepper bite.
- Shaoxing wine: adds gentle savory depth and a little tang.
- Plus ginger slices and julienne: spicy warmth that cuts any fishy notes.
- Basically scallions, whites and greens: sweet bite from whites, bright garnish from greens.
- Red chilli: fresh heat and color, seeds give an extra kick.
- Light soy sauce: salty umami backbone that keeps it tasting classic.
- Dark soy sauce: a splash for a deeper brown color and richness.
- Caster sugar: soft sweetness that balances the salty soy.
- Water or stock: loosens the sauce and keeps everything nicely saucy.
- Neutral oil: for hot oil, gives a glossy finish and aromatic sizzle.
- Toasted sesame oil and cilantro: nutty perfume and a bright herbal pop.
Ingredient Quantities
- 1 whole seabass or sea bream, about 1 to 1.2 kg, scaled and gutted
- 1 teaspoon fine salt, plus extra for rubbing inside cavity
- 1/4 teaspoon ground white pepper
- 1 tablespoon Shaoxing wine (or dry sherry)
- 60 g fresh ginger, 1/2 inch thick slices and a handful julienned
- 4 to 6 spring onions / scallions, white and green parts separated, sliced into long thin strips
- 1 fresh red chilli, thinly sliced, seeds kept or removed to taste (optional)
- 3 tablespoons light soy sauce
- 1 teaspoon dark soy sauce (for color, optional)
- 1 teaspoon caster sugar (or light brown sugar)
- 2 tablespoons water or low-sodium chicken stock
- 2 tablespoons neutral oil (vegetable or peanut) for hot oil
- 1/2 teaspoon toasted sesame oil
- Small handful fresh cilantro leaves for garnish (optional)
How to Make this
1. Rinse the seabass and pat dry, then make 3 shallow diagonal cuts on each side of the fish so the flavours can get in. Rub 1 teaspoon fine salt over the skin and a little more salt inside the cavity. Sprinkle the 1/4 teaspoon ground white pepper inside and out.
2. Stuff the cavity with a few of the 1/2 inch ginger slices and a couple of the long white parts of the spring onions. Drizzle the tablespoon Shaoxing wine over the fish and let it sit while you prep the rest, 10 to 15 minutes if you have time.
3. Arrange a large heatproof plate with a bed of the remaining ginger slices and most of the white parts of the scallions. Lay the fish on top, skin side up (so the flesh stays intact). Scatter a few julienned ginger pieces on the fish and reserve some scallion strips for later.
4. Steam the fish: bring a wok or large pot with a steamer rack to a rolling boil, place the plate on the rack, cover and steam over high heat for about 8 to 10 minutes for a 1 to
1.2 kg fish. Check doneness by inserting a chopstick at the thickest part; if the flesh flakes easily and looks opaque it’s done. Dont overcook it or it will dry out.
5. While the fish is steaming, mix the sauce: combine 3 tablespoons light soy sauce, 1 teaspoon dark soy sauce if using, 1 teaspoon caster sugar, and 2 tablespoons water or low sodium chicken stock in a small bowl. Stir till sugar dissolves.
6. When fish is done, carefully remove the plate from the steamer. Scatter the reserved green scallion strips and the thinly sliced red chilli over the hot fish. Add the handful of julienned ginger on top too.
7. Heat 2 tablespoons neutral oil in a small pan until smoking hot but not burned. Pour the hot oil evenly over the scallions, chilli and ginger on the fish so everything sizzles and aromas pop. The hot oil wilts the scallions and brings out flavour.
8. Pour the prepared soy-sauce mixture around the fish (not directly over the skin so you dont wash off aromatics). Then drizzle 1/2 teaspoon toasted sesame oil over everything for a final fragrance hit.
9. Garnish with a small handful of fresh cilantro leaves if you like, serve immediately with steamed rice. Eat straight away because it tastes best hot and fresh.
Equipment Needed
1. Large cutting board (for cleaning, scoring and prepping ginger and scallions)
2. Sharp chef’s knife (or fillet knife for scoring the fish)
3. Paper towels or a clean kitchen towel (for patting the fish dry)
4. Large heatproof plate that fits your steamer or wok
5. Wok or large pot with a steamer rack or bamboo steamer
6. Small bowl and spoon (to mix the soy sauce mixture)
7. Small frying pan (to heat the oil) and a heatproof ladle or spoon to pour it
8. Tongs or oven mitts (to safely remove the hot plate from the steamer)
9. Chopsticks or a thin skewer (to test doneness)
10. Serving spoon and platter, plus a small knife for garnishing cilantro and chilli
FAQ
Chinese Whole Steamed Fish Recipe Substitutions and Variations
- Whole seabass or sea bream: try a whole snapper, trout, or branzino if you can’t find seabass. Any firm white-fleshed fish about the same size works fine, just adjust steaming time a little.
- Shaoxing wine: if you don’t have it use dry sherry or mirin diluted with a splash of water. For a non-alcoholic option use low-sodium chicken stock or a little rice vinegar with water.
- Light soy sauce: substitute with tamari for gluten-free cooking or use coconut aminos for a milder, slightly sweeter flavor. If you need low sodium, dilute regular soy with a bit of water.
- Neutral oil (for hot oil): use peanut oil, grapeseed oil, or canola oil. If you want more aroma, use a mix of neutral oil with a tiny bit of toasted sesame oil but don’t use straight sesame oil for the hot oil, it burns easily.
Pro Tips
1) Pat the fish super dry and score the skin well. If the skin has any moisture it will steam not sear when you pour the hot oil, and its texture will be soggy. Do this right before steaming so it doesnt rehydrate.
2) Be stingy with steaming time and check by feel not clock. A chopstick or small knife should go through the thickest part and the flesh should flake easily. If youre unsure, stop the steam, lift the lid and check now rather than overshooting it. The fish continues to cook a little from residual heat.
3) Get the oil properly smoking but not burnt. To test, hold the pan a couple inches above the fish and look for a faint shimmer before pouring. If the oil smells acrid you went too far, start again with fresh oil or the flavor will be off.
4) Make the sauce slightly lighter than you think you need so it enhances not overwhelms. Warm the soy mix so the sugar dissolves and pour it around the fish after the hot oil step. That keeps the aromatics on top while still giving the fish salty, savory balance.
Chinese Whole Steamed Fish Recipe
I nailed a Chinese Steamed Fish that's impossibly fresh, punchy with ginger and scallions, and makes takeout look like sad reheated leftovers.
4
servings
300
kcal
Equipment: 1. Large cutting board (for cleaning, scoring and prepping ginger and scallions)
2. Sharp chef’s knife (or fillet knife for scoring the fish)
3. Paper towels or a clean kitchen towel (for patting the fish dry)
4. Large heatproof plate that fits your steamer or wok
5. Wok or large pot with a steamer rack or bamboo steamer
6. Small bowl and spoon (to mix the soy sauce mixture)
7. Small frying pan (to heat the oil) and a heatproof ladle or spoon to pour it
8. Tongs or oven mitts (to safely remove the hot plate from the steamer)
9. Chopsticks or a thin skewer (to test doneness)
10. Serving spoon and platter, plus a small knife for garnishing cilantro and chilli
Ingredients
-
1 whole seabass or sea bream, about 1 to 1.2 kg, scaled and gutted
-
1 teaspoon fine salt, plus extra for rubbing inside cavity
-
1/4 teaspoon ground white pepper
-
1 tablespoon Shaoxing wine (or dry sherry)
-
60 g fresh ginger, 1/2 inch thick slices and a handful julienned
-
4 to 6 spring onions / scallions, white and green parts separated, sliced into long thin strips
-
1 fresh red chilli, thinly sliced, seeds kept or removed to taste (optional)
-
3 tablespoons light soy sauce
-
1 teaspoon dark soy sauce (for color, optional)
-
1 teaspoon caster sugar (or light brown sugar)
-
2 tablespoons water or low-sodium chicken stock
-
2 tablespoons neutral oil (vegetable or peanut) for hot oil
-
1/2 teaspoon toasted sesame oil
-
Small handful fresh cilantro leaves for garnish (optional)
Directions
- Rinse the seabass and pat dry, then make 3 shallow diagonal cuts on each side of the fish so the flavours can get in. Rub 1 teaspoon fine salt over the skin and a little more salt inside the cavity. Sprinkle the 1/4 teaspoon ground white pepper inside and out.
- Stuff the cavity with a few of the 1/2 inch ginger slices and a couple of the long white parts of the spring onions. Drizzle the tablespoon Shaoxing wine over the fish and let it sit while you prep the rest, 10 to 15 minutes if you have time.
- Arrange a large heatproof plate with a bed of the remaining ginger slices and most of the white parts of the scallions. Lay the fish on top, skin side up (so the flesh stays intact). Scatter a few julienned ginger pieces on the fish and reserve some scallion strips for later.
- Steam the fish: bring a wok or large pot with a steamer rack to a rolling boil, place the plate on the rack, cover and steam over high heat for about 8 to 10 minutes for a 1 to
- 2 kg fish. Check doneness by inserting a chopstick at the thickest part; if the flesh flakes easily and looks opaque it's done. Dont overcook it or it will dry out.
- While the fish is steaming, mix the sauce: combine 3 tablespoons light soy sauce, 1 teaspoon dark soy sauce if using, 1 teaspoon caster sugar, and 2 tablespoons water or low sodium chicken stock in a small bowl. Stir till sugar dissolves.
- When fish is done, carefully remove the plate from the steamer. Scatter the reserved green scallion strips and the thinly sliced red chilli over the hot fish. Add the handful of julienned ginger on top too.
- Heat 2 tablespoons neutral oil in a small pan until smoking hot but not burned. Pour the hot oil evenly over the scallions, chilli and ginger on the fish so everything sizzles and aromas pop. The hot oil wilts the scallions and brings out flavour.
- Pour the prepared soy-sauce mixture around the fish (not directly over the skin so you dont wash off aromatics). Then drizzle 1/2 teaspoon toasted sesame oil over everything for a final fragrance hit.
- Garnish with a small handful of fresh cilantro leaves if you like, serve immediately with steamed rice. Eat straight away because it tastes best hot and fresh.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 180g
- Total number of serves: 4
- Calories: 300kcal
- Fat: 18.3g
- Saturated Fat: 2.7g
- Trans Fat: 0g
- Polyunsaturated: 4.5g
- Monounsaturated: 10.1g
- Cholesterol: 110mg
- Sodium: 1300mg
- Potassium: 700mg
- Carbohydrates: 3g
- Fiber: 0.5g
- Sugar: 1g
- Protein: 36g
- Vitamin A: 250IU
- Vitamin C: 6mg
- Calcium: 60mg
- Iron: 1.2mg
