Make your own restaurant-style Chinese steamed fish with a delicious soy ginger sauce. It's a perfect balance of savory, slightly sweet, and zesty flavors, and the best part? It's surprisingly easy to make, even without a fancy steamer!
Prep Time10 minutesmins
Cook Time12 minutesmins
Servings: 2servings
Calories: 317kcal
Author: Mella
Equipment
Steamer or Wok and Steamer Wire rack see photos above and note 4
Prepare fish - Wash fish under running water then pat dry with a paper towel. Use a sharp knife to lightly score the top of the fish in diagonal lines about 1 inch apart.
Season fish - Place fish on a heat-proof plate that will fit into your steamer. Season with salt and pepper. Stuff sliced ginger and green onion inside the cavity of the fish.
Steam - Bring the water in the steamer to a boil. Once it's boiling, set heat to medium heat, and then place the plate on top of the steaming rack. Cover tightly and steam until fish is fully cooked, about 10-15 minutes. Larger fish need longer cooking time. Test the thickest part of the fish with a fork. It should flake easily.
Sauce
Heat oil in a small pan over medium heat. Saute ginger, and red chili until fragrant. Pour soy sauce, chicken broth, and sugar. Bring to a simmer, stirring until sugar is dissolved. Do a taste test. Add a splash of water to adjust saltiness based on preference. Turn off the heat then add sesame oil.
Serve
Transfer the fish to a serving plate. Discard some of the fish liquid. Pour sauce all over. Top with remaining green onions, and cilantro. Garnish with fried shallots or garlic. Serve and enjoy while warm!
Notes
Use fresh fish - check for the signs: eyes are clear (not cloudy) and plump (not deflated), the flesh is firm and shiny (it should bounce back a bit when touched), gills should be bright pink/red and wet (not slimy or dry).
Recommended types of fish: pomfret (pompano), bream, tilapia, red snapper, grouper, and barramundi/ sea bass. You can also use a boneless fish fillet. Reduce cooking time to 7 to 8 minutes.
Chicken broth - you can also dissolve 1 tsp chicken powder or 1/2 pc chicken bouillon in 1/4 cup hot water.
Course :Appetizer, Main Course
Cuisine :Chinese
Keyword :cantonese steamed fish, steamed fish, steamed fish recipe