Best 5 Authentic Chinese Steamed Fish Recipes

Steamed fish, a traditional Chinese dish, is a delectable delicacy that holds a special place in Chinese cuisine. Its simplicity and elegance allow the natural flavors of the fish to shine through, making it a favorite among seafood lovers. The delicate balance of flavors, textures, and aromas in steamed fish is what sets it apart from other cooking methods. Whether you prefer mild or bold flavors, there's a steamed fish recipe that will tantalize your taste buds. Join us as we explore the world of steamed fish and uncover the secrets to creating an authentic Chinese masterpiece in your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

CHINESE STEAMED FISH RECIPE

Chinese Steamed Fish Recipe image

Steamed fish, Chinese steamed fish recipe. Learn how to make restaurant-style Chinese steamed fish with this easy steamed fish recipe, with steamed fish pics.

Provided by Rasa Malaysia

Categories Chinese Recipes

Time 15m

Number Of Ingredients 12

Ingredients

1 live fish, about 1.5 lb. (0.6 kg) or less
2 inches (5 cm) ginger, peeled and cut into thin strips
1 stalk scallion, cut into 2 inch length (5 cm), and then cut into thin silken threads
Some cilantro leaves
2 tablespoons cooking oil
1 tablespoon shaoxing wine or rice wine
4 tablespoons light soy sauce
2 tablespoons Shaoxing wine, or rice wine
2 tablespoons water
1/4 teaspoon sesame oil
3 dashes white pepper powder
2 tablespoons rock sugar, grind into powder form or to taste

Steps:

Clean the fish properly (remove scales, guts, gills, etc.) and pat dry. Blend the soy sauce mixture in a small bowl and set aside.
Lay the fish on a plate and drizzle 1 tablespoon shaoxing (or rice) wine on top of the fish. Top the fish with 1/2 of the cut ginger strips.
Heat up a wok with enough water for steaming. Wait for the water to boil. As soon as it boils, place your fish inside the wok, propped up with a small inverted bowl or a couple of wooden blocks (meant for steaming). Cover your wok tightly and set your kitchen alarm for 8 minutes.
As soon as the fish is done steaming, transfer it out from the wok. Discard the fish water and ginger strips. Lay the remaining ginger strips on top of the fish.
Heat up a pan over high heat and add 2 tablespoons of cooking oil, swirl around until it's hot. Pour the hot oil over the steamed fish. Put the pan back onto the stove, add the soy sauce mixture and stir well. As soon as the sauce bubbles up and boils, pour the soy sauce over the fish. Topped with scallions and cilantro leaves and serve the steamed fish immediately with white rice.

Nutrition Facts : Calories 344 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 83 milligrams cholesterol, Fat 10 grams fat, Protein 48 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 4 people, Sodium 1151 grams sodium, Sugar 6 grams sugar

CHINESE STEAMED FISH WITH GINGER PASTE

Chinese steamed fish with ginger paste image

This recipe is the basic Chinese steamed fish recipe.

Provided by KP Kwan

Categories Main

Time 30m

Number Of Ingredients 16

Ingredients

1 whole fish of 600g, sea bass or your choice of fish
2 stalks of spring onions
1/2 piece red chili, cut into fine strips
3 slices of young ginger, cut into fine julienne
10 ml Shaoxing wine
100 g of young ginger
15 g of shallots
10 g of spring onions
2 bird's eye chili
1 tablespoon vegetable oil
1 teaspoon chopped garlic
1 1/2 teaspoon light soy sauce
1 teaspoon sesame oil
1/2 teaspoon cornflour
1/2 teaspoon of salt
1 teaspoon sugar

Steps:

The fish should be gutted and descaled (by your fish vendor)
Clean the fish cavity thoroughly (make sure not more debris and any fish blood that has a stinky smell)
Pour some hot water over the entire fish with a ladle a few time.
Bring the water in the wok to a boil.
Place a stalk of spring onion on the plate, and one chopstick (or a metal spoon) at the middle of the plate.
Place the fish on top of the chopstick.
Apply some Shaoxing wine to the fish.
Steam over HIGH HEAT, LID-ON, UNOPENED for 8 minutes. (Refer to the note section below for exact timing,)
Discard the water in the plate after steaming.
Blend ingredients (B)
Saute ingredients (C) in a pan.
Add Ingredients (B) and (D) it the pan. Combined and cook for 1 minute.
Spread the ginger paste on the fish. Garnish with spring onions and chili.

Nutrition Facts : Calories 875 calories, Carbohydrate 41 grams carbohydrates, Protein 146 grams protein, ServingSize 1 fish, Sodium 3.5 grams sodium, Sugar 17 grams sugar

CHINESE STEAMED FISH WITH GINGER AND SCALLION

Chinese Steamed Fish with Ginger and Scallion image

Tender, fresh, juicy steamed fish with aromatic ginger and scallion is a traditional Cantonese homemade meal. This steamed fish recipe is easy and authentic.

Provided by Chefpangcake

Categories Main Course

Number Of Ingredients 8

Ingredients

10 oz Cod fillet
3 stalks Scallion
1 Ginger
2 tbsp Soy sauce
1 tsp Sugar
4 tbsp Peanut oil
1/2 tsp Salt
1/2 tsp Pepper

Steps:

Slice scallions and julienne ginger, set aside for later use
In a saucepan, mix the soy sauce with sugar on low heat until homogeneous
Season the fish fillet with a little salt and back pepper
Use a deep, wide frying pan or a wok, put the steaming rack inside, and pour water into the pan
Place the fish on a plate and put the ginger coins on top of the fish. Put the fish on the steaming rack and turn the heat on high to bring to boil. Place the lid on and steam for about 10 -12 minutes.
Right before the fish is ready, heat up cooking oil in a small pan over high heat for about 2-3 minutes.
Take out the fish from the pan when it's done. Place the julienned scallions and ginger on top of the fish fillet.
While the oil is blazing hot, quickly pour it over the fish, scallion, and ginger
Drizzle the sweet soy sauce over the fish. Serve warm

Nutrition Facts : Calories 252 kcal, ServingSize 1 serving

CHINESE-STYLE STEAMED FISH

Chinese-Style Steamed Fish image

This is a basic and common Chinese recipe for steamed fish. My father taught me how to make this; it is easy to prepare, hard to mess up, and very versatile. Serve over white rice, using some of the sauce mixture from the steaming bowl.

Provided by KAM_SUNG

Categories World Cuisine Recipes Asian Chinese

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

1 ½ pounds halibut, cut into 4 pieces
3 green onions, cut into 3 inch lengths
2 fresh mushrooms, sliced
6 leaves napa cabbage, sliced into 4 inch pieces
2 slices fresh ginger root, finely chopped
2 cloves garlic, chopped
¼ cup low-sodium soy sauce
⅛ cup water
crushed red pepper flakes to taste
fresh cilantro sprigs, for garnish

Steps:

Arrange 1/2 of the green onions on the bottom of the steaming bowl (it is important to steam in a container in order to retain the steam and juices around the fish). Place 1/2 of the mushrooms and Napa cabbage sections on top of the onions. Place fish on top of the vegetables. Sprinkle ginger, garlic, and red pepper flakes over fish. Top with the remaining green onions, mushrooms, and napa cabbage. Drizzle soy sauce and water over everything.
Place steam bowl in a steamer over 1 inch of boiling water, and cover. Steam for 15 to 20 minutes, or until fish flakes easily. Garnish with cilantro, if desired.

Nutrition Facts : Calories 215.5 calories, Carbohydrate 5.2 g, Cholesterol 54.5 mg, Fat 4.2 g, Fiber 1.6 g, Protein 37.7 g, SaturatedFat 0.6 g, Sodium 635.5 mg, Sugar 1.4 g

AUTHENTIC CHINESE STEAMED FISH

Authentic Chinese Steamed Fish image

Easy to make and delicious with steamed rice! A dish I grew up with; something my mom always makes :)

Provided by simonechow

Categories Chinese Recipes

Time 30m

Yield 6

Number Of Ingredients 5

Ingredients

1 (4 pound) whole rockfish, dressed
¼ cup vegetable oil
1 green onion, thinly sliced diagonally
1 (1 inch) piece fresh ginger, peeled and cut into matchstick strips
½ cup soy sauce

Steps:

Fill a large pot 1/2 full with water and place a bamboo steamer with lid on top of the pot. Bring to a rolling boil. Scrub the scales off of the fish and rinse with cold water. Place the fish onto a small metal plate, belly side down.
Place into the steamer and cover. Cook until the fish is no longer opaque and flakes easily, 10 to 12 minutes. Try not to take the lid off the pot until it is done steaming; this will ensure a fully-cooked and tender fish.
While the fish is steaming, combine the vegetable oil, green onions, and ginger in a small saucepan. Cook over medium-high heat until the ginger bubbles. Carefully pour the hot oil over the steamed fish. Drizzle with soy sauce to serve.

Nutrition Facts : Calories 378.7 calories, Carbohydrate 2 g, Cholesterol 103.8 mg, Fat 13.8 g, Fiber 0.3 g, Protein 58.1 g, SaturatedFat 2.5 g, Sodium 1384.8 mg, Sugar 0.4 g

Tips:

Choose a fresh, firm fish with bright eyes and red gills. A whole fish is best for steaming, but you can also use fillets or steaks.
Rinse the fish thoroughly and pat it dry with paper towels. This will help prevent the fish from sticking to the steamer or plate.
Season the fish simply with salt, pepper, and ginger. You can also add other herbs and spices to taste, such as garlic, green onions, or chili peppers.
Place the fish on a heatproof plate or in a steamer basket. If you are using a steamer basket, make sure that it is large enough to accommodate the fish without overcrowding.
Steam the fish over boiling water for 10-12 minutes, or until it is cooked through. The flesh should be opaque and flaky.
Serve the steamed fish immediately with your favorite dipping sauce.

Conclusion:

Steamed fish is a healthy and delicious way to enjoy this versatile ingredient. It is a simple dish to prepare, and it can be tailored to your own taste preferences. Whether you prefer your fish mild or spicy, steamed fish is a great option for a quick and easy meal.