Steam Fish

Have you ever been to a Chinese restaurant and see that there is a big tank full of lobster, crab, and fish? Fresh seafood is always best enjoyed with barely any seasoning so that the pure flavors of the seafood can truly shine. Steamed fish with ginger and green onion is the perfect example of this.

Health Benefits of Fish

Steamed fish with ginger and green onion 姜葱蒸鱼 is my absolute favorite way to eat fish because it tastes so flavorful yet so healthy at the same time! Fish is loaded with all the nutrients you need to to develop; omega 3, vitamin d, and is a high quality protein. Eating fish also lowers your risk of heart attack and stroke. But perhaps one of my favorite facts is that eating fish can also aid in eye development and growth! When I was a kid, my dad used to get me to eat fish by saying eating fish will make my eyes big and pretty, and turns out, it’s true! So mamas, don’t forget to incorporate more fish in your kids’ diet! Connor has been eating fish since he was a baby and now it’s one of his favorite foods!

Steamed fish with green onion and ginger is a super light and easy dish to make. It takes less than 30 mins and it serves up to 3-4 people! I really hope you love this classic Chinese staple as much as I do. If you do, please comment below! Enjoy!


NOTE

How to Choose Fresh Fish at Asian Market-When selecting a fish, make sure that the fish that the fishmonger chooses for you is flopping around a lot, which means it’s lively and thus healthy.

Processing of Fish– Typically, I like to get the fish gutted and de-scaled at the market so that all I have to do is rinse the fish when I get home.

How long do you store fresh caught fish in the fridge?-Fish can be stored in the fridge for up to two days, but I always like to eat the fish the same day I buy it for maximum freshness. Usually, when eaten within 1 day, there won’t be much of a fishy taste or smell, but for those that are sensitive, can use a simple remedy of rice wine to coat the inside of the belly to offset the fishy aroma. 

How can you tell when cantonese style steamed fish is cooked?– A good way to check is to see the cook is if the eyeball has popped out of its socket. Another trick is to stick your chopstick in the thickest part of the body and if your chopstick has a bit of fish on it, it means that it needs to be cooked a little longer.

How long does it take to steam a Chinese style whole fish?

  1. Fish 1-1.5 lb: 9-10 minutes steam time *

2. Fish over 1.5 lb-2lb: 10-12 minutes steam time

3. For fish weighing over 3lbs, it most likely won’t fit on one plate. You would have to cut the fish in half and steam the two pieces one at a time.

Cantonese Style Steamed Fish Recipe

Ingredients

  • 1.5 pound of fresh black bass fish (or black cod)
  • ⅓  teaspoon of salt
  • ½ tbsp or rice wine
  • 1 palm size ginger
  • 3 cups of water
  • 2 sprigs of green onion
  • 2 tablespoons of soy sauce
  • 2 tablespoons of vegetable oil

Equipment

1 Steaming Wok

Instructions

  1. Rinse the fish under cold running water. Pat dry with a paper towel.
  2. Season fish with salt on both sides
  3. Spread ginger evenly over fish and stuff inside belly of the fish

4. Pour 1 tbsp of white rice wine into the belly of the fish and let soak for about 10 mins

5. Bring 3 cups of water to boil in a large wok with steamer

6. Once water in the wok is boiling, place plated fish on top of the steamer and close the lid. Make sure the fish is not popping out on either side of the steamer and that the lid can close completely.

7. Reduce heat to medium and set a timer for 9 minutes. 

8. When fish is almost done, heat 2 tablespoons of vegetable oil.

9. Once the fish is done, turn off heat, and let the fish steam for 1 minute. 

10. To plate, take fish out and drain out the liquid. Garnish with green onions. Once vegetable oil in the pan is nearly smoking, pour the oil over the fish until it sizzles. Lastly, pour soy sauce all over fish. 

Print

Steam Fish

Steamed fish with green onion and ginger is a super light and easy dish to make. It takes less than 30 mins and it serves up to 3-4 people!

  • Author: christine gong
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25 minutes
  • Yield: 23 1x
  • Method: steam
  • Cuisine: chinese

Ingredients

Scale

1.5 pound of fresh black bass fish (or black cod)

⅓ tsp salt

½ tbsp rice wine

1 palm size ginger, peeled and julienned

3 cups of water

2 sprigs of green onion, sliced in 2-inch increments horizontally

2 tbsp of soy sauce

2 tbsp of vegetable oil

Instructions

  1. Rinse the fish under cold running water. Pat dry with a paper towel.

  2. Season fish with salt on both sides

  3. Spread ginger evenly over fish and stuff inside belly of the fish

  4. Pour 1 tbsp of white rice wine into the belly of the fish and let soak for about 10 mins

  5. Bring 3 cups of water to boil in a large wok with steamer

  6. Once water in the wok is boiling, place plated fish on top of the steamer and close the lid. Make sure the fish is not popping out on either side of the steamer and that the lid can close completely.

  7. Reduce heat to medium and set a timer for 9 minutes. 

  8. When fish is almost done, heat 2 tablespoons of vegetable oil.

  9. Once the fish is done, turn off heat, and let the fish steam for 1 minute. 

  10. To plate, take fish out and drain out the liquid. Garnish with green onions. Once vegetable oil in the pan is nearly smoking, pour the oil over the fish until it sizzles. Lastly, pour soy sauce all over fish. 

 

Notes

How can I tell if the fish is fully cooked? A good way to check is to see if the eyeball has popped out of its socket. Another trick is to stick your chopstick in the thickest part of the body and if your chopstick has a bit of fish on it, it means that it needs to be cooked a little longer.

Keywords: Steam Fish

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