Chinese Steamed Fish with Ginger and Scallion

Tender, fresh, juicy steamed fish with aromatic ginger and scallion is a traditional Chinese homemade meal. This Chinese Steamed Fish recipe uses the simplest ingredients and cooking method to bring out the original flavor of the fish.

Authentic Chinese Steamed Fish Recipe

If you are looking for the easiest and most authentic way to cook fresh fish, you are in the right place! Steamed fish with ginger and scallion is the one for you. The steaming cooking method retains the moisture and freshness of the fish, and it only takes 10 minutes to do so. I learned this recipe from my mom when I was little, and it became one of my signature dishes. 

Traditionally, we usually use whole fish to steam, but my wife is not used to eating whole fish. I understand that chewing around bones could be intimidating so I adjusted my recipe to steaming fish fillet.

What we need for Chinese Steamed Fish

The core of Chinese Steamed Fish is “less is more” – minimal seasoning and sauce, simple cooking method, fresh ingredients. In this steamed fish recipe, I only used cod fillet, ginger, scallions, soy sauce, sugar, and cooking oil. Nothing fancy but these ingredients make a great balance of flavors. The ginger and scallions help to remove the fishy smell and the soy sauce enhances the umami of the steamed fish.

Ingredient List

Cod fillet	10 oz
Scallion	3 stalks
Ginger	1
Soy sauce	2 tbsp
Sugar	1 tsp
Peanut oil	4 tbsp
Salt & pepper	1/2 tsp

What Kind of Fish Is Suitable for Steamed Fish?

Since the steaming method is to bring out the original flavor of the fish, picking fresh and high-quality fish fillet is the key to making the dish. I recommend buying fresh fish fillet from a local fish market or if you are into fishing, you could use your fresh-caught fish in this recipe.

There are a few types of fish I recommend to make steamed fish. Whitefish such as cod, bass, sea bass, or haddock are usually less fishy and it would be ideal for the steaming method with minimal seasoning. They would work very well in this recipe.

The Steaming Set Up

Many people ask if it requires some special equipment to make steamed fish. The answer is no. You don’t have to have a big bamboo steamer to make Chinese Steamed Fish. Here is what you need for a steaming set up: a wok or a wide deep pan with a fitting lid, and a steaming rack or roasting rack. 

Make sure the pan is bigger than the plate that you put the fish in. The steaming rack is meant to raise the plate and keep it from the boiling water.

How to Make Chinese Steamed Fish

Here we go, it’s really not that hard to make Chinese Steamed Fish. There are a few key steps: 1, prepping the ginger and scallions; 2. Steaming the fish; 3.Making the sweet soy sauce; 4. Pouring hot oil over the fish.

Step 1: Cut Ginger and Scallions

Slice scallions and julienne ginger, then set aside for later use. 

Cut 2-3 pieces of ginger coins and set aside.

Step 2: Mixing the Sweet Soy Sauce

In a saucepan, mix the soy sauce with sugar on low heat until homogeneous. You could also mix the soy sauce and sugar in a glass bowl then microwave it for 20 seconds.

Step 3: Lightly Season the Cod Fillet

If you don’t like fishy flavor, I recommend seasoning the fish fillet with a little salt and black pepper. It can eliminate the fishiness.

Step 4: Set Up the Steamer

Use a deep, wide frying pan or a wok, put the steaming rack inside, and pour water (about 2 cups) into the pan.

Step 5: Steam the Fish for 10 minutes

Place the fish on a plate and put the ginger coins on top of the fish. Put the fish on the steaming rack and turn the heat on high to bring to boil. Place the lid on. I know it is tempting to open it and check if the fish is done but try not to remove the lid until it’s done. For a 10 oz fish fillet, 10 minutes to 12 minutes should be enough to cook through.

Step 6: Heat up Oil

Right before the fish is ready, heat up cooking oil in a small pan over high heat for about 2-3 minutes. You can tell the oil is hot enough by putting a wooden chopstick in the oil and there are bubbles around the chopstick.

Step 7: Sizzle oil over the Fish

Take out the fish from the pan when it’s done. Place the julienned scallions and ginger on top of the fish fillet. Now, while the oil is blazing hot, quickly pour it over the fish, scallion, and ginger. This step is to use the hot oil to “cook” the scallion and ginger and bring out the fragrance.

Step 8: Soy Sauce

Lastly, drizzle the sweet soy sauce over the fish. Serve warm.

Tips to Make Perfect Steamed Fish

1. Pat dry the fish fillet

 Before steaming the fish, use a paper towel to pat dry the fish fillet. This step can help absorb the extra water and help the fish to have a firmer texture.

2. Do not overcook

Steam the fish on high heat and do not steam too long. For a 10 – 12 oz fish fillet, 10 -12 minutes is enough to cook through. If you are cooking a thicker piece of fish, check it after 12 minutes of steaming. One easy way to tell if it’s cook through is to stick the chopstick into the thickest part of the fish. If the fish can be poked through then it is done.

3. Soy Sauce

The light sweet soy sauce is the cherry on the cake. I don’t recommend using regular soy sauce because it’s would be too strong for steamed fish. If you would like to save the time of making the sweet soy sauce mix, you could buy a “ Seasoned soy sauce for seafood”. That is a type of soy sauce specifically for steamed fish.

Occasions for Chinese Steamed Fish with Ginger & Scallion

Chinese Steamed Fish with Ginger and Scallion is a very common homemade meal that my family would make every week. It is suitable for all kinds of occasions, but it does have an auspicious meaning – “prosperity”. Fish “鱼” has the same pronunciation as “余” which means abundance. Therefore, Chinese steamed fish is a must-have dish for many celebratory occasions such as Chinese New Year, Weddings, and birthday dinner parties.

Recipe

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If you like eating fish, don’t forget to check this Caribbean Baked Cod recipe!

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