Chinese Steamed Fish
Steamed fish with ginger and scallions
I am working from home today, so this made a quick lunch for both me and hubby —light, healthy, dish packed with protein. I steamed some frozen barramundi fillets with ginger and scallions, then topped them with a simple 3-ingredient sauce and a drizzle of sizzling hot oil. The smell filled the house, and with a bowl of steamed rice on the side, it was a nourishing and satisfying mid-day break.
Chinese Steamed Fish - Chinese steamed fish with ginger and scallions is a beautifully simple yet elegant dish that celebrates the natural sweetness of fresh fish. Traditionally made with a whole fish, it’s often served during family gatherings or special occasions like Lunar New Year, symbolizing abundance and good fortune. The fish is gently steamed with julienned ginger and scallions until perfectly tender, then topped with a light, savory sauce—often made from soy sauce, a splash of rice wine, and a pinch of sugar—and finished with sizzling hot oil to bring out the aroma of the aromatics. While the whole fish version makes for an impressive centerpiece, you can also use fish fillets like barramundi or snapper for a quick and fuss-free weekday meal. Either way, it’s a comforting, healthy dish that pairs beautifully with steamed rice and delivers clean, delicate flavors in every bite.
INGREDIENT LIST
Main ingredients
Barramundi fillet - 300g
Ginger - 20g
Scallions - 3 bunches
Soy sauce - 3 tablespoon
Sugar - 1/2 teaspoon
Water - 1 tablespoon
Sesame Oil - 2 tablespoon
Cooking Oil - 2 tablespoon
Placing the barramundi fillet on a bed of ginger and scallion roots
Steaming the fish in a large wok
Preparing the 3-ingredient sauce - soy sauce, sugar and water
Topping with fresh ginger, scallions and birdseye chilli
Pouring the sauce over the steamed fish
Final step - drizzling hot sizzing oil over the fish
Ready to enjoy
INSTRUCTIONS
1. PREPARE THE INGREDIENTS
Slice 20g of ginger—use a few larger slices to place under the fish fillet while steaming, and cut the rest into thin matchstick-style pieces to use as a topping later.
Cut the white part of the scallions into 2-inch pieces to tuck under the fish during steaming. Thinly slice the green tops and place them in ice water to create elegant curls for garnish.
Slice some bird’s eye chilies if you like a bit of heat—this step is optional for chili lovers.
2. PREPARE THE STIR-FRY SAUCE
In a small bowl, mix together 2 tablespoons of soy sauce, 1 tablespoon of water, and 1/2 teaspoon of sugar. Taste and adjust the seasoning to your preference.
3. STEAMING THE FISH
Place the ginger slices and white parts of the scallions on a large plate that’s big enough to hold your fish. Then carefully lay the fish on top of the ginger and scallions.
Set a steamer rack inside a large wok or pot and add enough water—depending on the size of the fish and the height of the rack—making sure the water doesn’t touch the plate.
Place the plate on the rack, cover, and steam for 8–10 minutes, or longer if your fish is larger.
While steaming, heat 2 tablespoons of oil and 2 tablespoons of sesame oil in a small saucepan until hot.
When the fish is done, uncover and carefully drain any excess liquid, then remove the ginger and scallions from beneath the fish.
Pour the sauce over the fish, then drizzle the sizzling hot oil on top.
Your dish is now ready to serve!
Check out the Youtube video for detailed instruction
