I’m excited to share my Chinese Steamed Fish, a whole seabass piled with ginger, spring onions and chilli in a savoury sauce that will leave you curious to read on.

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I never thought a simple Chinese Steamed Fish could be so dramatic, but when I cooked a whole seabass with heaps of fresh ginger I was hooked. The first time the aroma hit it felt almost aggressive in a good way and I couldn’t stop sniffing.

I push Whole Fish Recipes into weeknight rotation because it looks like effort but mostly isn’t, and the flavours are honest not fussy. I’m still surprised how something so straightforward can change dinner mood, and I’ll keep tweaking it until it can’t get any bolder.

Ingredients

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Seabass: flaky white fish, high in protein, low in carbs, mild, versatile.
Ginger: spicy zing, aids digestion, anti-inflammatory, give fresh warmth to the dish.
Spring onions: green crunch, adds brightness and mild oniony sweetness some vitamin C.
Light soy sauce: salty umami boost, adds savory depth and help season fish.
Shaoxing wine: aromatic, a little acidity, lifts fish aroma and masks fishiness.
Neutral oil: cooks gently, carries flavors, adds calories but no strong taste.
Toasted sesame oil: tiny amount gives nutty perfume, strong so use sparingly.
Red chillies: optional heat, adds sharp spice and color, boosts metabolism a bit.

Ingredient Quantities

1 whole seabass, about 1 to 1.2 kg scaled and gutted

1 tsp fine salt

1/4 tsp white pepper

1 tbsp Shaoxing wine

3 tbsp light soy sauce

1 tsp dark soy sauce (optional)

1/2 tsp caster sugar

3 tbsp neutral oil (vegetable or peanut)

1 tsp toasted sesame oil

60 g fresh ginger

4 to 6 spring onions/scallions

1 to 2 red chillies (optional)

2 tbsp water or low sodium chicken stock

1 tsp cornstarch (optional)

small handful cilantro leaves (optional)

How to Make this

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1. Rinse and pat the seabass dry, score both sides with 3 shallow diagonal cuts, rub inside and out with 1 tsp fine salt and 1/4 tsp white pepper, pour 1 tbsp Shaoxing wine into the cavity and let sit 10–15 minutes at room temp.

2. Peel most of the ginger and cut about 2/3 of the 60 g into thin matchsticks; reserve the rest as thin slices. Trim spring onions: separate white parts from green tops, cut whites into 6–8 cm lengths and slice greens into long thin strips. Slice chillies if using.

3. Make the sauce: in a small bowl mix 3 tbsp light soy sauce, 1 tsp dark soy sauce if using, 1/2 tsp caster sugar, 1 tsp toasted sesame oil and 2 tbsp water or low sodium chicken stock. If you want a glossy thicker sauce, stir 1 tsp cornstarch into the 2 tbsp water first to make a slurry.

4. Build the steaming plate: spread some ginger matchsticks and half the spring onion whites on a heatproof plate, lay the fish on top and tuck a few ginger pieces and onion whites into the cavity; scatter a couple slices of chilli if you like it spicy.

5. Steam the fish: bring a wok or large pot of water to a rolling boil with a rack/steamer inside, place the plate on the rack, cover and steam on high. Steam for about 8–10 minutes per 500 g of fish, so for 1–
1.2 kg aim ~16–20 minutes. Check: fish is done when flesh flakes and the eye is white and opaque. Don’t overcook it or it’ll go dry.

6. While the fish steams, heat 3 tbsp neutral oil (vegetable or peanut) in a small pan until just smoking; also warm the prepared soy sauce mix briefly in another small pan until hot and the sugar dissolves (if using cornstarch, bring to a simmer so it thickens).

7. Once steamed, carefully lift the fish onto a clean serving plate if you steamed in a deep dish, drain and discard excess water from the plate, scatter the reserved thin ginger slices and the remaining spring onion whites over the hot fish.

8. Pour the hot neutral oil evenly over the ginger and onions on the fish so they sizzle and release aroma, then spoon the hot soy sauce mixture around and over the fish. Add the sliced spring onion greens and sliced chillies on top.

9. Finish with a drizzle more toasted sesame oil if you like, garnish with a small handful of cilantro leaves if using, serve immediately with steamed rice.

Equipment Needed

1. Large cutting board, sturdy and non slip
2. Sharp chef’s knife plus a small paring knife for scoring and ginger
3. Vegetable peeler for the ginger
4. Heatproof plate that fits inside your steamer or wok
5. Wok or large pot with a steaming rack or steamer basket
6. Two small pans, one to heat the oil and one to warm the soy sauce mix
7. Measuring spoons and a small bowl to mix the sauce
8. Fish spatula or wide turner and a clean serving plate for transferring the fish

FAQ

Q: How long should I steam a 1 to 1.2 kg seabass and how do I know it's cooked? A: Steam over a full rolling steam for about 12 to 15 minutes. The flesh should be opaque and flake easily with a fork or chopstick at the thickest part. The eye goes milky not clear. Let it rest 2 minutes off the heat so juices settle, then serve.

Q: Can I use a different fish if I dont have seabass? A: Yes, use any whole white fish of similar size like snapper, branzino or trout. Thicker fish need a bit more time, smaller fish less. Adjust steaming time by eye and flake test not just the clock.

Q: Why do you pour hot oil over the ginger and scallions? A: Hot oil sizzles the aromatics and releases their flavour fast, and it slightly cooks the scallions so they smell sweet not raw. Heat neutral oil until it shimmers then pour it carefully over the ginger scallions and soy sauce to wake up the sauce. Add the toasted sesame oil last for aroma.

Q: My sauce turned out too salty, how can I fix it? A: Use low sodium soy next time, or dilute the sauce with a tablespoon or two of water or low salt chicken stock. A little caster sugar helps balance salt too. If it's thin, mix 1 tsp cornstarch with 2 tbsp water and simmer the sauce quick to thicken, taste and adjust.

Q: How do I stop the fish from sticking to the plate or tearing when I lift it? A: Pat the fish very dry inside and out, rub a little oil on the plate and under the fish, and lay a few slices of ginger under it so it doesnt stick. Score the skin lightly to help it cook evenly. Use a wide flat spatula to lift it out gently.

Q: Can I make this ahead or reheat leftovers? A: You can make the sauce ahead and keep it chilled, then steam or reheat the fish quickly before serving. For leftovers steam for 3 to 4 minutes to avoid overcooking. Reheating in a low oven set to 160 C wrapped in foil also works, but the texture will be a bit firmer than fresh.

Chinese Whole Steamed Fish Recipe Substitutions and Variations

Whole seabass: swap for whole snapper, whole sea bream, or a 1 to 1.2 kg firm white fish fillet like cod or halibut. Fillets cook faster so start checking at 6-8 minutes.
Shaoxing wine: substitute dry sherry or a dry white wine 1:1, or mirin (cut back on sugar since mirin is sweet). For no alcohol use low-sodium chicken stock plus 1 tsp rice vinegar.
Light soy sauce: use tamari (gluten free) 1:1, reduced-sodium soy sauce, or coconut aminos (same amount but they are sweeter so taste and adjust).
Fresh ginger: replace with frozen grated ginger 1:1, jarred minced ginger (use a little less), or 1/4 tsp ground ginger for each tablespoon fresh grated if you only have powder.

Pro Tips

– Pat the fish really dry and let it sit at room temp for a bit before steaming. If the skin is damp it will steam into mush not crisp, and the sauce will get watery. Use paper towels and change them once or twice if needed.

– Keep your steam steady and the lid on. A furious rolling boil before you put the fish in is good, then just maintain high steam. Don’t keep lifting the lid to check, instead test doneness with a thin knife between flakes or use an instant probe temp of about 60 to 63 C for perfect moist flesh.

– Heat the oil until it just starts to smoke and warm the sauce separately, then pour the oil over the aromatics so they sizzle. That quick flash releases flavor and aroma. If you want the sauce glossy, mix cornstarch into cold liquid first so it dissolves, then bring just to a simmer to thicken.

– Drain any water from the steaming plate before serving and add green garnishes last so they stay bright. Also use a shallow bed of ginger and scallion under the fish while steaming to lift it off the plate, that keeps the bottom from getting soggy and makes plating easier.

Chinese Whole Steamed Fish Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I’m excited to share my Chinese Steamed Fish, a whole seabass piled with ginger, spring onions and chilli in a savoury sauce that will leave you curious to read on.

Servings

servings

Calories

370

kcal

Equipment: 1. Large cutting board, sturdy and non slip
2. Sharp chef’s knife plus a small paring knife for scoring and ginger
3. Vegetable peeler for the ginger
4. Heatproof plate that fits inside your steamer or wok
5. Wok or large pot with a steaming rack or steamer basket
6. Two small pans, one to heat the oil and one to warm the soy sauce mix
7. Measuring spoons and a small bowl to mix the sauce
8. Fish spatula or wide turner and a clean serving plate for transferring the fish

Ingredients

1 whole seabass, about 1 to 1.2 kg scaled and gutted
1 tsp fine salt
1/4 tsp white pepper
1 tbsp Shaoxing wine
3 tbsp light soy sauce
1 tsp dark soy sauce (optional)
1/2 tsp caster sugar
3 tbsp neutral oil (vegetable or peanut)
1 tsp toasted sesame oil
60 g fresh ginger
4 to 6 spring onions/scallions
1 to 2 red chillies (optional)
2 tbsp water or low sodium chicken stock
1 tsp cornstarch (optional)
small handful cilantro leaves (optional)

Directions

Rinse and pat the seabass dry, score both sides with 3 shallow diagonal cuts, rub inside and out with 1 tsp fine salt and 1/4 tsp white pepper, pour 1 tbsp Shaoxing wine into the cavity and let sit 10–15 minutes at room temp.
Peel most of the ginger and cut about 2/3 of the 60 g into thin matchsticks; reserve the rest as thin slices. Trim spring onions: separate white parts from green tops, cut whites into 6–8 cm lengths and slice greens into long thin strips. Slice chillies if using.
Make the sauce: in a small bowl mix 3 tbsp light soy sauce, 1 tsp dark soy sauce if using, 1/2 tsp caster sugar, 1 tsp toasted sesame oil and 2 tbsp water or low sodium chicken stock. If you want a glossy thicker sauce, stir 1 tsp cornstarch into the 2 tbsp water first to make a slurry.
Build the steaming plate: spread some ginger matchsticks and half the spring onion whites on a heatproof plate, lay the fish on top and tuck a few ginger pieces and onion whites into the cavity; scatter a couple slices of chilli if you like it spicy.
Steam the fish: bring a wok or large pot of water to a rolling boil with a rack/steamer inside, place the plate on the rack, cover and steam on high. Steam for about 8–10 minutes per 500 g of fish, so for 1–
2 kg aim ~16–20 minutes. Check: fish is done when flesh flakes and the eye is white and opaque. Don’t overcook it or it’ll go dry.
While the fish steams, heat 3 tbsp neutral oil (vegetable or peanut) in a small pan until just smoking; also warm the prepared soy sauce mix briefly in another small pan until hot and the sugar dissolves (if using cornstarch, bring to a simmer so it thickens).
Once steamed, carefully lift the fish onto a clean serving plate if you steamed in a deep dish, drain and discard excess water from the plate, scatter the reserved thin ginger slices and the remaining spring onion whites over the hot fish.
Pour the hot neutral oil evenly over the ginger and onions on the fish so they sizzle and release aroma, then spoon the hot soy sauce mixture around and over the fish. Add the sliced spring onion greens and sliced chillies on top.
Finish with a drizzle more toasted sesame oil if you like, garnish with a small handful of cilantro leaves if using, serve immediately with steamed rice.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.