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Top-down view of a steamed Chinese fish on a white plate surrounded with sauce and topped with fresh cilantro, scallions and ginger.
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5 from 2 ratings

steam chinese fish 清蒸魚

This steamed whole fish is tender, juicy, and flavorful (with mouthwatering umami, savory, and sweet flavors)! Plus, it's easier than you think. I share step-by-step instructions for how to steam Chinese fish, a traditional staple in many East Asian households. It’s perfect for Lunar New Year as it symbolizes prosperity and abundance, but easy enough to enjoy regularly.
prep time10 minutes
cook time10 minutes
total time20 minutes
servings: 4 servings (6 ounces/170 grams each)
author: cindy chou

ingredients

  • 1 whole striped bass sea bass, or tilapia (about 1 ½ pound / 680 grams), scaled and cleaned by the fish monger (see note)
  • 2- inch piece fresh ginger peeled and thinly sliced into matchsticks
  • ½ teaspoon Diamond Crystal kosher salt use half the amount if using sea salt or table salt
  • 1 tablespoon sugar
  • 3 tablespoons light soy sauce
  • ½ cup water filtered (plus more for steamer)
  • ⅛ teaspoon ground white pepper optional
  • 5 scallions ends removed and thinly sliced on a bias (at an angle)
  • 10 sprigs fresh cilantro roughly chopped with stems and all
  • 2 tablespoons canola oil
  • 1 tablespoon sesame oil

instructions

prepare the fish and steamer

  • Use a pairing knife or metal spoon to scrape away any blood inside the fish near the backbone. Rinse the outside and inside of the fish under cold running water to remove any lingering blood or scales, then pat dry with paper towels. Watch out for the bones and fins when handling fish.
    1 whole striped bass
  • Lay the fish flat on a non-porous cutting board with the tail pointed towards you. Using one smooth slicing motion, cut along the edge of the top fin about 1½-inch deep (parallel to the cutting board) from the head to tail using the backbone to guide your cut. Gently flip the fish over and make the same cut on the other side.
  • Lay the whole fish on a large heat-proof plate that’s big enough for the fish, but small enough to fit in a 14-inch wok or your steamer. I use either an oval shaped plate or large round plate.
  • To steam, place a metal steam rack inside of a 14-inch or larger wok. Add water to the wok until it’s just below the top of the steam rack. Then, place the heat-proof plate with your fish on top of the steam rack.

prepare other ingredients and steam

  • Top the fish with half of the thinly sliced ginger, spreading it out to cover more surface area of the fish. Cover the wok with a domed lid and turn the heat on high until the water boils, then lower to medium heat. Steam for 8 minutes and turn off the heat.
    2- inch piece fresh ginger
  • While the fish steams, prepare the sauce by mixing the salt, sugar, light soy sauce, water, and ground white pepper in a small bowl. Set aside.
    ½ teaspoon Diamond Crystal kosher salt, 1 tablespoon sugar, 3 tablespoons light soy sauce, ½ cup water, ⅛ teaspoon ground white pepper
  • Check if the fish is cooked through by lifting a small piece with clean chopsticks. The meat should be opaque (white) throughout and slightly flaky yet still soft. Be sure to check the meat close to the bone as well. The bone itself, should still be somewhat translucent. If needed, steam the fish for 1-2 more minutes and check again. The steam time will depend on the size of your fish and steaming apparatus - for example, a 2½ pound (1134 grams) fish may take 10 minutes.
  • Carefully remove the plate with steamer tongs or dry kitchen towels. While holding the fish in place, pour the liquid that has accumulated on the plate into a small bowl. This liquid can be reserved for soups, sauces, or some people enjoy drizzling it over rice.
  • Top the steamed fish with the sliced ginger, scallion, and chopped cilantro and spread out evenly. In a small skillet, heat 2 tablespoons of canola oil and 1 tablespoon of sesame oil until the oil is hot (when ripples start to form when you slightly tilt the pan). Slowly pour the hot oil over the fish, making sure to distribute the hot oil over most of the aromatics. You should hear the ginger, scallions, and cilantro sizzle (and it will smell amazing!).
    2- inch piece fresh ginger, 5 scallions, 10 sprigs fresh cilantro, 2 tablespoons canola oil, 1 tablespoon sesame oil
  • Dish the sauce onto the plate around the fish. Serve immediately. Make sure to warn your guests about fish bones, including small ones!

equipment and highlighted ingredients

notes

Please refer to the recipe post above for step-by-step photos, FAQs, and pro tips.
fish – Other types of white, delicate fish will work for this recipe too (red snapper and even branzino will work as well). Fresh, high-quality fish is important for this dish. Quick tips on what to look for:
  • The fish should be stored on top of ice
  • Look for fish with clear eyes and avoid any with cloudy eyes
  • The fish shouldn’t smell super fishy - fresh fish smells more like sea water!
  • The flesh should feel firm and plump (springs back when you press down)
  • The gills should be bright red to dark red, but not black or super dark (they darken over time, so it's a good indication of how fresh the fish is).
  • The fish and gills should also be slime-free
 
Make sure to ask the fishmonger at the seafood counter to clean the fish for you (de-scale and gut – including cutting out the gills). I prefer leaving the fins as-is for presentation, but you can request for them to be cut off as well if you’d like. Some Asian grocery stores, like 99 Ranch Market, sell live fish as well. The fish monger will help you clean the whole fish.
steamer – if your wok or steamer is smaller and won’t fit a whole fish, you can also use a wide saute pan with a domed lid that fits. Alternatively, ask the fishmonger to help you cut the fish in half. That way, you’ll have two shorter pieces to steam. Once steamed, you can place the two halves together on a plate so that it looks whole. I don’t recommend doing this for Lunar New Year celebrations though.
salt – this recipe uses Diamond Crystal kosher salt since it has lower sodium levels per volume, making it easier to layer the seasoning without accidentally oversalting a dish. It can be found in some grocery stores or online. *If using sea salt, use half of the amount listed in the recipe.
light soy sauce – this is a soy sauce that's lighter in color (not sodium). Kimlan is a popular brand used in Taiwanese cooking.
tried this recipe?Tag me @thesoundofcooking! I'd love to see what you made.