Experience an exquisite Chinese Steam Fish Recipe featuring tender steamed whole fish infused with fresh ginger, soy sauce, and aromatic Shaoxing wine. This Steamed Fish With Ginger And Soy Sauce offers vibrant flavors with a kick of chili and garlic. Perfect for a healthy dinner, this dish elevates home dining.

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I love preparing this steamed fish recipe because it’s a healthy, restaurant-quality dish that brings a burst of flavorful yet light ingredients to the table. I use a whole fish (about 1 lb, cleaned and scaled) and season it with 1/2 teaspoon salt and 1 tablespoon Shaoxing wine to tenderize the protein.

The ginger, sliced into six thick pieces along with garlic and green onions, infuses the dish with natural antioxidants and a mild kick. I drizzle 3 tablespoons of light soy sauce and 1 tablespoon of dark soy sauce over the fish, adding a pinch of sugar for a nice balance if desired.

A small red chili gives it a subtle heat which makes it interesting without overpowering the dish. Steamed Fish with Ginger and Soy Sauce is not only a great example of Chinese steam fish recipes but also a lean source of protein beneficial for a balanced diet.

I serve it with rice for a complete meal that is quick to prepare and nutritious.

Why I Like this Recipe

I really love this recipe because it’s super simple but still packs a ton of flavor. I love how the fresh ginger and garlic work together to give the fish an amazing aroma and taste, its like every bite is bursting with flavor. I also like that its a healthy way to cook fish due to the steaming method which keeps it light and fresh. And the little trick of pouring hot oil at the end really brings out all the flavors which makes it feel like a restaurant quality dish done at home.

Ingredients

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Fish: Lean protein, provides essential nutrients, and has a subtle, buttery flavor.
Ginger: Fresh, zesty spice with anti-inflammatory benefits and a tangy kick.
ShaoXing Wine: Enhances aroma, mellow taste, and a slight sweetness that balances flavors.
Light Soy Sauce: Salty, savory condiment that deepens flavor and brings umami goodness.
Dark Soy Sauce: Adds rich color and a hint of sweet complexity to the dish.
Green Onions: Crisp garnish offering mild tanginess and a burst of freshness.
Garlic: Adds robust flavor, warms the dish, and offers antioxidant properties.
Red Chili: Offers subtle heat, enhancing depth and brightening the overall profile.

Ingredient Quantities

1 whole fish (about 1 lb, cleaned and scaled)

1/2 teaspoon salt

1 tablespoon Shaoxing wine

6 slices fresh ginger (about 1/4 inch thick each)

2 green onions, thinly sliced (divided between marinade and garnish)

3 tablespoons light soy sauce

1 tablespoon dark soy sauce

1 pinch sugar (optional, for a little balance)

1 small red chili, thinly sliced (optional, for extra kick)

1 clove garlic, thinly sliced (optional, if you love garlic)

1 tablespoon vegetable oil

How to Make this

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1. Rinse the fish and pat it dry with paper towels, then lightly score both sides. Sprinkle 1/2 teaspoon of salt evenly over it.

2. Drizzle 1 tablespoon Shaoxing wine over the fish and let it sit for about 10 minutes so the flavors can meld.

3. Place the fish on a heatproof plate and line it with 6 slices of fresh ginger and half of the 2 sliced green onions (saving the rest for garnish).

4. If you like garlic, arrange 1 clove thinly sliced on top of the fish now along with the optional red chili slices for that extra kick.

5. In a small bowl mix 3 tablespoons light soy sauce, 1 tablespoon dark soy sauce and a pinch of sugar (if using) till sugar dissolves.

6. Drizzle the soy sauce mix evenly over the fish ensuring it gets into the crevices.

7. Set up your steamer or a wok with a steaming basket and bring a good amount of water to a boil.

8. Once boiling, carefully lower the plate into the steamer and cover it. Steam for around 10-12 minutes until the fish flakes easily with a fork.

9. While the fish is steaming, heat 1 tablespoon vegetable oil in a small pan until it’s steamy hot.

10. When done, remove the fish, drizzle the hot oil over it to enhance the aroma, sprinkle the remaining green onions on top, and serve immediately with rice.

Equipment Needed

1. Paper towels for drying the fish
2. A sharp knife for scoring the fish and slicing the ginger, onions, garlic, and optional red chili
3. A cutting board for prepping all the ingredients
4. A heatproof plate to arrange and serve the fish
5. A small bowl to mix the soy sauce blend
6. A steamer or a wok paired with a steaming basket to cook the fish
7. A small pan to heat the vegetable oil for that final drizzle

FAQ

Can I use a different fish than the one listed?

Sure thing, you can use any whole fish that’s about 1 lb and is fresh. Just make sure to adjust the cooking time if it’s bigger or smaller.

How do I know when the fish is cooked through?

The fish is done when its flesh becomes opaque and flakes easily when checked with a fork. Don't overcook it though, or it might become dry.

What if I can’t find Shaoxing wine?

No worries, you can substitute it with dry sherry. It won't be exactly the same flavor, but it'll work just fine.

Can I leave out the garlic or chili if I don’t like them?

Absolutely, you can totally skip the garlic and chili. They add a bit of extra kick and flavor, but the dish is still great without them.

Why are there two types of soy sauce in the recipe?

Good question, the light soy sauce provides saltiness while the dark soy sauce adds a richer color and slight sweetness. Together they balance the flavor really well.

Steamed Fish With Ginger And Soy Sauce Recipe Substitutions and Variations

If you dont have Shaoxing wine, try using dry sherry as its a good substitute.
Instead of light soy sauce, you can use low sodium soy or tamari if that’s what you have on hand.
If dark soy sauce is missing from your pantry, mix a bit of light soy sauce with a small pinch of molasses for a similar depth.
Not finding a whole fish? Fish fillets, like tilapia or red snapper, work just fine for this recipe.
You can replace the fresh ginger with a small pinch of ground ginger, just remember to use less because its more potent.

Pro Tips

1. Make sure your fish is really dry before you season it, ‘cause water can make the salt and wine slide right off and leave you with a bland fish.
2. When you score the fish, try not to go too deep or too shallow – you want it to absorb all those flavors without falling apart halfway through.
3. Keep an eye on your steamer water level, and if it’s getting low, add a bit more water so you dont end up with uneven cooking or a burnt bottom.
4. For that final oil drizzle, get the oil super hot so it sizzles loud when you pour it over the fish – its gonna give off an amazing aroma that really boosts the flavor.