Easy Chinese Steamed Fish
Chinese steamed fish is a traditional Chinese dish that is served at celebrations and family dinners all over the world. It is not only easy to make, but it is packed with flavor. This recipe is a step-by-step guide on how to make this yummy dish, and includes how to adjust it for a Chinese New Year celebration.
One of the classic dishes we always have at weddings, Chinese New Years, or for dinners at large Chinese restaurants is Chinese steamed fish. It is one of my favorite recipes because it is not only easy to make, it is also so so good. I loved developing this recipe, and learning how to make this dish at home! Included is how to make this dish using fish chunks and also how to make it using whole fish which is how you serve it during Chinese New Year.
Ingredients, Substitutions & Adjustments
- Cod – Any kind of delicate white fish should work for this recipe. I personally love the flavor of cod, so that’s what I got! Other options I’ve tried with this recipe and loved are sea bass, halibut, and tilapia.
- Vegetable oil – You can use vegetable oil or olive oil for this dish. I’ve tested this recipe with both, and they both work.
- Soy sauce – To make this dish gluten free, use tamari as a substitute. I’ve tested this recipe with tamari, and it tastes just as good!
How to make Chinese steamed fish
How to make this recipe using whole fish for Lunar New Year
This dish is commonly served during Lunar New Year, and during that time, it is traditional to serve this dish whole. It is traditional to serve whole fish during new years because it signifies a good beginning and end to the year. If you want to serve this dish whole, I would either use a smaller fish that fits your steamer/pot or get a larger steamer pot.
What if I don’t have a steamer pot?
If you don’t have a steamer pot, you can use any kind of large pot to steam. All you need is the pot and bowl. Fill the pot with water ~1 inch up the side of the pot. Place a bowl upside down at the bottom. Put the pot onto the stove and bring water to a simmer. Add your fish to a separate bowl and place that bowl on top of the bowl on the bottom. Cover and start steaming!
Tips on how to make the perfect Chinese steamed fish
Adjust the cook time based on the thickness of the fish
My cod was 1-1.5 inches thick, and I steamed my fish for 8-10 minutes. If the fish is thicker, increase the amount of time you steam the fish. If the fish is thinner, decrease the amount of time you steam the fish. The fish should be flaky and cooked through.
Serve right away!
This is not a dish that you make ahead of time and then serve the next day. It tastes best when served as soon as the soy sauce hits the fish.
Did you make this dish?
If you made this dish, I would love to see!
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Get the Recipe:
Easy Chinese Steamed Fish
Ingredients
Steamed Fish
- 1 ½ lb cod
- 3 tbsp green onions, thinly sliced, divided
- 3 tbsp ginger, julienned, divided
- 2 tbsp vegetable oil
Soy Sauce
- ¼ cup soy sauce
- 2 tsp granulated sugar
- ½ tsp salt
- ½ tsp sesame oil
Equipment
Instructions
- Prep your steamer pot. Bring water to a boil and lower to a simmer. Add the steamer insert on top.
- In a large bowl, add 1 tablespoon of green onions to the bottom, followed by the cod. Lastly, add 1 tablespoon of ginger over the fish.
- Put the bowl in the steamer pot and let the fish steam for 8-10 minutes or until cooked through.
- Combine the vegetable oil and the rest of the ginger in a medium saucepan. Heat for 15-20 seconds until the oil starts to sizzle.
- Remove the fish from the steamer pot and place the fish onto a large plate. Pour the cooked ginger mixture over the fish.
- Top the fish with remaining green onions. Set aside.
- Combine all the ingredients for the soy sauce in a small bowl and mix.
- Heat the soy sauce sauce in a sauce pan for 15-20 seconds until the edges start to bubble.
- Pour over the fish and serve immediately.
Notes
- Adjust the steaming time of the fish based on how thick your fish is. My fish was 1-1.5 inches thick.
- To make this recipe gluten free, use tamari instead of soy sauce.
- How do you store steamed fish? Store in the fridge for up to 3 days in an airtight container.
I used 2 pounds of sea bass collar so the pieces were rather large and took a long time to cook. I tweaked the recipe and added a lot more ginger and scallions as well as more oil and soy sauce. My mom used to make this; I was so intimidated but after seeing your recipes, I had to learn after she passed 15 years ago. I love sea bass since it’s more forgiving if it gets a little overcooked. It came out YUMMY. Thank you for the recipe!
Thank you so much for sharing that! I’m so glad you enjoy the recipe! I love using sea bass as well.
I had bought a combo of ‘chowder fish’ from the market ( various small cuts of different fish that are too little) I looked for an Asian flavored recipe because I knew it would be delicious and healthy, and found yours. I omitted the sugar but used a spiced soy sauce I had made. It’s fantastic. I’m a New Englander and usually make NE chowder, but I’m on a strict non dairy diet and this was perfect. ALL the fish cuts were scrumptious in this dish. Thank you.
Hi Mary. I loved that you used spiced soy sauce. Honestly, never tried that before, but now I have to! I’m so glad you enjoyed the recipe!
I used wild branzino. Superb authentic taste! Thank you so much for sharing this recipe!
I haven’t tried this with branzino but now I want to! Thank you for making the recipe!
Just bought a steamer and wanted to try it out on something easy. Loved the ease of making this. Taste is like the restaurant style of cooking, and I used cat fish, which I had on hand.
Yum! I love the idea of making this with catfish! I have to try that.