Chinese Steamed Fish

Traditional and authentic Chinese steamed fish with soy sauce.This is a super easy fish dish I cook frequently, but I did not photo it because I think it might be really hard to photo it well. This is a restaurant style Chinese steamed fish which totally win all the love from my family member and friends.Eating outside in certain Chinese restaurants where Cantonese dishes are provided, you may find this super yummy steamed fish.

Traditional and authentic Chinese steamed fish with soy sauce.

Traditional and authentic Chinese steamed fish with soy sauce.The most important factor of the steamed fish is the freshness of the ingredients. We would better choose fresh fish. And control the time of steaming is another factor influencing the final taste a lot.Personally I suggest to choose fresh fish between 500g to 750g and control the steaming time within 7~9 minutes. If the fish is over steamed, the meat might lose the freshness and become dry.

Firstly buy a fresh fish and ask the seller to help clean the inner part. Wash it and cut some scratches on the surface. Spread some salt and white pepper power on the surface evenly.Then cut around 1 inch root ginger into slices and lay on the surface and inner side of the fish to marinade for 15 minutes.

Traditional and authentic Chinese steamed fish with soy sauce.

At the same time, cut carrots into thin slices and coriander stem, spring onion white parts into small sections. Place the carrots slices, half of the spring onions white and half of the coriander above and below the fish. You can also replace carrots with red peppers or spring onion shreds with shallots shreds.

Bring some water in a pot to a boiling and then steam the fish with high fire around 7 minutes. Covered please! Turn off the fire and leave the pot aside for another 5~ 8 minutes. Do not be hurry, this step is super important to remove the raw taste.

During the process, mix soy sauce with sesame oil and water in a bowl. And prepare another pan to heat up around 1 tablespoon of cooking oil.Then transfer the plate out of the pot and pour the water within the plate off. Lay the carrots slices firstly and then transfer the fish into your serving plate. Discard the spring onion shreds and coriander.

Then lay the left spring onion shreds and coriander sections on the top. Pour the sauce evenly on the plate.And then pour the hot oil on the surface too. When pouring the hot oil, you can hear the “pa “, “pa” sound.

Traditional and authentic Chinese steamed fish with soy sauce. Voila. Serve hot! For this little plate, I get only bone left within 10 minutes.

Traditional and authentic Chinese steamed fish with soy sauce.

Traditional and authentic Chinese steamed fish with soy sauce.

Chinese Steamed Fish

Chinese Steamed Fish
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Traditional and authentic Chinese steamed fish with soy sauce.

Ingredients

  • One fresh fish (I use Bass) around 500g to 750g
  • 3 spring onion whites or 1 small section of shallots
  • 1 small section of carrots, finely shredded
  • 1 inch root ginger
  • 1 small bunch of coriander, stem only and cut into small sections
  • 1 dashes white pepper powder
  • 1 teaspoon salt
  • 2 teaspoons soy sauce
  • 2 teaspoons water
  • 2 teaspoons sesame oil
  • 1 tablespoon cooking oil
  • 1 chili pepper for decorating (optional)

Instructions

  1. Wash your fresh fish and cut some scratches on the surface. Spread some salt and white pepper power on the surface evenly.
  2. Then cut around 1 inch root ginger into slices and lay on the surface and inner side of the fish to marinade for 15 minutes.
  3. At the same time, cut carrots into thin slices and coriander stem, spring onion white parts into small sections. Place the carrots slices, half of the spring onions white and half of the coriander above and below the fish.
  4. Bring some water in a pot to a boiling and then steam the fish with high fire around 7 minutes. Covered please! Turn off the fire and leave the pot aside for another 5~ 8 minutes.
  5. During the process, mix soy sauce with sesame oil and water in a bowl. And prepare another pan to heat up around 1 tablespoon of cooking oil.
  6. Then transfer the plate out of the pot and pour the water within the plate off. Lay the carrots slices firstly and then transfer the fish into your serving plate. Discard the spring onion shreds and coriander.
  7. Then lay the left spring onion shreds and coriander sections on the top. Pour the sauce evenly on the plate.
  8. And then pour the hot oil on the surface, and decorate with chopped chili peppers.

Notes

Do serve hot please!

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