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Chinese Steamed Fish With Ginger and Spring Onion

Chinese steamed fish with ginger and spring onion
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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.

Ingredients

Scale
  • 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

Instructions

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.

Rinsing and cleaning sea bass under cold water

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

Making diagonal cuts on sea bass for steaming

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.

Julienne ginger and cut spring onions for steamed fish

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.

Preparing the steamer with water boiling in a wok pan

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.

Heating neutral oil in a small saucepan

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.

Notes

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.

Nutrition

Keywords: chinese steamed fish with ginger and spring onion

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