Easy Chinese Steamed Fish With Ginger and Spring Onion Recipe

Chinese steamed fish with ginger and spring onion is a classic dish that showcases the subtle, delicate flavors of traditional Chinese cuisine. This dish is particularly beloved for its simplicity and health benefits, making it a popular choice for those seeking healthy Chinese recipes.

Steaming fish helps retain its natural moisture and nutrients, resulting in a tender and flavorful meal. The fresh ginger and spring onions play crucial roles in enhancing the dish’s flavor, offering a fragrant, slightly spicy, and refreshing taste. Whether you’re familiar with Chinese cooking or new to it, this easy fish recipe is perfect for enjoying a nutritious and delicious meal. Also see: Chinese Ginger Fish Recipe.

Ingredients Needed

Here’s what you’ll need to make Chinese steamed fish with ginger and spring onion:

• 1 whole sea bass (about 1.5 to 2 pounds), cleaned and scaled
• 3 tablespoons light soy sauce
• 1 tablespoon Shaoxing wine (Chinese cooking wine)
• 2 tablespoons neutral oil (such as vegetable or canola oil)
• 4 inches of fresh ginger, julienned
• 4-5 spring onions, cut into 2-inch sections
• 1 tablespoon sesame oil
• 1 small bunch of fresh cilantro (optional)
• 1-2 red chilies, sliced (optional, for heat)
• Salt, to taste

Cooking Equipment

To prepare this dish, you’ll need the following equipment:

1. Wok pan
2. Steamer basket or plate that fits inside the wok/pot
3. Sharp knife
4. Cutting board
5. Tongs or a fish spatula (for handling the steamed fish)
6. Small saucepan (for heating oil and soy sauce mixture)

How to Make Chinese Steamed Fish With Ginger and Spring Onion

Preparation:

1. Clean the fish: Rinse the sea bass thoroughly under cold water. Use kitchen scissors to trim any fins. Pat dry with paper towels.

2. Score the fish: Make 2-3 diagonal cuts on each side of the fish. This helps it cook evenly.

3. Prepare the ginger and spring onions: Julienne the fresh ginger and cut the spring onions into 2-inch sections. Reserve some of the green parts of the spring onions for garnish.

Steaming the Fish:

4. Prepare the steamer: Fill your wok pan or pot with enough water to create steam without touching the fish. Bring the water to a boil.

5. Place the fish: Lay the fish on a heatproof plate that fits inside the steamer. Spread the julienned ginger and white parts of the spring onions over the fish.

6. Add seasoning: Drizzle the Shaoxing wine over the fish.

7. Steam the fish: Place the plate with the fish into the steamer. Cover and steam over medium-high heat for 8-10 minutes, depending on the thickness of the fish. To check if the fish is cooked, insert a fork into the thickest part of the flesh. It should flake easily.

Final Touches:

8. Heat the oil: In a small saucepan, heat the neutral oil until it’s hot but not smoking.

9. Finish the sauce: In a bowl, mix the light soy sauce with a tablespoon of hot water. Pour this over the steamed fish.

10. Add sizzling oil: Carefully pour the hot oil over the fish. This will release the aroma of the ginger and onions.

11. Garnish: Top with the reserved green parts of the spring onions, sesame oil, and fresh cilantro (if using). Add sliced red chilies for extra heat if desired.

Essential Note: Always monitor the steaming time closely. Overcooking can result in dry fish, while undercooking can leave it raw. A perfectly steamed fish is moist, flaky, and full of flavor.

Tips for the Best Results

Here are my best tips for steaming fish to ensure your Chinese steamed fish with ginger and spring onion turns out perfect:

1. Use fresh fish: Fresh fish is key to achieving a delicate and moist texture. Check for clear eyes and a fresh smell.
2. Choose the right oil: Use neutral oil like vegetable or canola oil for heating. It won’t overpower the delicate flavors of the fish.
3. Add flavor: Incorporate extra aromatics like garlic or lemongrass for added depth. A splash of Shaoxing wine enhances the overall flavor.
4. Don’t overcook: Steaming times can vary depending on the thickness of the fish. Keep a close eye to avoid overcooked fish.
5. Heat the oil properly: Ensure the oil is hot but not smoking before pouring it over the fish. This will help release the aromas of the ginger and spring onions.
6. Proper seasoning: Adjust the amount of soy sauce and Shaoxing wine based on your taste preference. A little salt can also be added before steaming.

Serving Suggestions

Wondering how to serve steamed fish? Here are some ideas to make your meal complete:

1. Steamed rice: Serve the fish with a bowl of steamed jasmine rice. The rice absorbs the delicious soy sauce and ginger-infused juices.
2. Sautéed vegetables: Lightly sautéed bok choy, snow peas, or broccoli complement the steamed fish beautifully.
3. Garnishes for fish: Sprinkle fresh cilantro, extra spring onions, and a few slices of red chili for a burst of color and flavor.
4. Dipping sauce: A simple dipping sauce made from soy sauce, a dash of vinegar, and finely chopped garlic can enhance the flavor.

These side dishes and garnishes create a well-rounded and flavorful meal, perfect for a healthy dinner.

FAQs on Chinese Steamed Fish With Ginger and Spring Onion Recipe

In the Bottom Lines

Chinese steamed fish with ginger and spring onion is a delightful and healthy dish that’s easy to prepare. Using fresh fish, ginger, and spring onions, this simple steamed fish recipe offers a fragrant and flavorful meal.

Remember to keep the fish fresh and avoid overcooking it for the best results. Serve it with steamed rice or sautéed vegetables for a complete, balanced meal.

This quick Chinese fish dish is perfect for any occasion, providing a nutritious and delicious option.

Feel free to share your experiences and any variations you may have tried. Your feedback helps others enjoy this ginger and spring onion fish as much as we do.

For more delicious wok pan recipes, stay connected with Kit Yum.

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