Chinese Steamed Fish Recipe

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Today’s post is contributed by a guest writer, Tom Lee, who is also a lover of fish!

The following recipe is something that I ate all the time when I was younger. Coming from a family with a Chinese heritage, steamed foods were very common. My favorite was a soy sauce steamed fish. The finished product looks like it would take quite a bit of effort to make, but in reality it’s one of the simplest dishes ever! There are only 7 ingredients and the whole process takes just 10 steps. Hope you enjoy it!

Steamedfish

Chinese Style Steamed Fish

Ingredients:
-  2 Stalks of Green Onions / spring onions
-  2 inch Piece of Ginger Root
- ¼ Teaspoon Chopped Thai Chilies (Optional)
- 2 Tablespoon Low Sodium Soy Sauce
- 1/8 Teaspoon Sesame Oil
- 1 Tablespoon Canola Oil
- 4 Ounce Halibut Fillet

SteamedFishPREP

Ingredients

Instructions:

1. Julienne the green onions and ginger into 2 inch strips.

2. In a heat safe plate (one that will fit on top of a steamer plate/basket), place some of the julienned green onions on the plate. You want enough to separate the halibut from the plate itself, but also save some to top on the fillet after it is done steaming.

3. Cover the top of the fillet with the ginger.

4. Fill your pot or pan with about an inch of water and turn the heat on high. When the water is boiling place your fish in there, on top of the steamer plate/basket, and steam for 5 minutes or until fish is opaque and flakey.

5. While the fish is steaming, grab another small pot or pan and bring the tablespoon of canola oil to a boil.

6. In a separate bowl mix 2 tablespoons of soy sauce with equal parts water and 1/8 teaspoon of sesame oil (½ of a ¼ teaspoon or about 2 drops).

7. When the fish is done, you will want to carefully pour out all the water that has collected around the fish from the steam. An alternative is to transfer the entire fillet to a new plate. Whichever is easier. Keep the green onions that are on the bottom of the fillet, but discard the ginger on top.

8. Put the rest of the green onions on top of the filet, as well as the Thai chilies. If you prefer something without a kick, then the chilies can be omitted.

9. Carefully pour the hot oil over the green onions and chilies that are on top of the fillet.

10. Without putting the oil pot/pan back on a heat source, pour the soy sauce mixture into the pot/pan to heat up the mixture a little bit from the residual heat. Then proceed to pour over the fish. Here you can pour as much or as little sauce as you want, depending on how saucy you like your dishes.

About the guest writer:

My name is Tom and I grew up in sunny Southern California. I came over to the United States from China when I was about 8 months old. Although I have been living in the United States since then, I have always eaten very traditional Chinese foods growing up. I never even had a hamburger until I was in middle school. I owe this to my Grandma and Mother who cooked such wonderful tasting food, for such a long time. As I ventured off to college I saw family less and less. However, my cravings for the food they made kept increasing. That’s when I started looking into making food for myself. Having no culinary experience, I was pretty intimidated. However, after doing some research, it turns out that there are many recipes that are very simple. Once I realized that cooking could be simple, I started cooking more and more. This is how I began to create recipes that are easy to make, affordable, and healthy.

Tom Lee is a business development associate for the Santa Barbara Fish Market where you can support local fishermen and buy fresh seafood online or buy fresh fish online.

Chinese Steamed Fish Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Chinese
Serves: 1-2
Ingredients
  • 2 Stalks of Green Onions / spring onions
  • - 2 inch Piece of Ginger Root
  • - ¼ Teaspoon Chopped Thai Chilies (Optional)
  • - 2 Tablespoon Low Sodium Soy Sauce
  • - ⅛ Teaspoon Sesame Oil
  • - 1 Tablespoon Canola Oil
  • - 4 Ounce Halibut Fillet
Instructions
  1. Julienne the green onions and ginger into 2 inch strips.
  2. In a heat safe plate (one that will fit on top of a steamer plate/basket), place some of the julienned green onions on the plate. You want enough to separate the halibut from the plate itself, but also save some to top on the fillet after it is done steaming.
  3. Cover the top of the fillet with the ginger.
  4. Fill your pot or pan with about an inch of water and turn the heat on high. When the water is boiling place your fish in there, on top of the steamer plate/basket, and steam for 5 minutes or until fish is opaque and flakey.
  5. While the fish is steaming, grab another small pot or pan and bring the tablespoon of canola oil to a boil.
  6. In a separate bowl mix 2 tablespoons of soy sauce with equal parts water and ⅛ teaspoon of sesame oil (½ of a ¼ teaspoon or about 2 drops).
  7. When the fish is done, you will want to carefully pour out all the water that has collected around the fish from the steam. An alternative is to transfer the entire fillet to a new plate. Whichever is easier. Keep the green onions that are on the bottom of the fillet, but discard the ginger on top.
  8. Put the rest of the green onions on top of the filet, as well as the Thai chilies. If you prefer something without a kick, then the chilies can be omitted.
  9. Carefully pour the hot oil over the green onions and chilies that are on top of the fillet.
  10. Without putting the oil pot/pan back on a heat source, pour the soy sauce mixture into the pot/pan to heat up the mixture a little bit from the residual heat. Then proceed to pour over the fish. Here you can pour as much or as little sauce as you want, depending on how saucy you like your dishes.

 

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Comments

  1. says

    I like steam fish but I seldom cook this at home as I find it difficult to estimate the time it takes to steam the fish coz steaming time depends on the size and weight of the fish

    • says

      I find that to be a problem too! That’s why when I steam fish, I often have to check and check at specific intervals to make sure the fish is cooked. Probably not the most efficient way, but I guess it gets better with practice! :)

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