Chinese Steamed Fish with Ginger and Spring Onion Recipe

One of the treasures of Chinese cuisine is steamed fish with ginger and spring onions. A whole fish is steamed with aromatics, and finished with soy sauce and hot oil before serving. The result is a delicately moist, plump, and flavorful fish that’s perfect with rice. It is a common dish served in celebrations from birthdays, weddings, special holidays, and even everyday weeknight meals. Plus it only takes 15 minutes to make it!

Why you’ll love this recipe

You might be surprised how such a beautifully aesthetic dish might be so easy and simple to make. For this recipe, you’ll only need five ingredients, a steaming vessel, and 15 minutes of total prep time! Depending on the size of your fish, it may be a few minutes less or more however, you get the point!

Due to the minimal ingredients used in this dish, it allows the natural taste of the fish to shine through. The few additional ingredients are primarily used to enhance the flavor without overpowering the fish. This is a prime example of the saying, ‘less is more’. Fresh white fish has a hint of sweetness to it, which goes great with the aromatic ginger and savory soy sauce. Now, any whole white fish will work for this recipe and if you don’t have access to whole fish, filets are a good alternative too. 

My favorite way to serve and enjoy this is with freshly cooked white rice. Make sure to mix the sauce in the bottom of the pan into the rice for the ultimate rice thief. You’ll want to make extra rice for this one!

Chinese Steamed Fish with Ginger and Spring Onion Ingredients and Substitutions

Whole fish: Since the fish is the star of the dish, you want to use the freshest fish you can find. I used black sea bass for this recipe but you can use tilapia, progy, branzino, or any white fish ideally 1 to 2 pounds.  I almost always prefer using live fish, which is readily available at my local Asian market. However, if you don’t have access to live fish, here are some tips for choosing the freshest fish at your market. The fish should smell like the ocean – it should not be fishy at all. Look for fish that have clear bulging eyes and bright red gills. The skin should be bright and shiny, with no discoloration or bruises. Lastly, the fish should not feel mushy or too soft. 

Ginger: Helps get rid of any unpleasant odors and adds flavors to the dish.

Spring onion or scallions: Adds a subtle oniony flavor. Be sure to keep the white and green parts separated as they will be used in different steps. 

Neutral oil: Added as the finishing touch to the dish. It’s heated and drizzled over the fish to release the aroma of the ginger and scallions. Use any neutral-tasting oil like corn, sunflower seed, grapeseed, avocado, canola, or vegetable oil. I usually use avocado oil. 

Seafood soy sauce: This type of soy sauce is specifically made for seafood dishes. It’s slightly sweet and not as salty as regular soy sauce, which ensures the flavors don’t overpower the fish. If using regular soy sauce, add a pinch of sugar and a splash of water. 

How to prepare Chinese Steamed Fish with Ginger and Spring Onion 

Step 1: Rinse the fish

Rinse the fish under cold water then pat dry with a paper towel. Transfer the fish to a heat-proof plate. 

Step 2: Slice the aromatics

Thinly slice the ginger and spring onion (scallion). For the spring onion, be sure to separate the white and green parts. 

Step 3: Assemble the fish and aromatics

Scatter the ginger and white part of the spring onions on top of the fish. 

Step 4: Steam the fish

Prepare a large wok with a steamer rack or steamer basket and water. Cover with a lid and bring to a boil over medium-high heat. Once the water has begun boiling, carefully place the fish on top of the steamer rack. Immediately cover with a lid then steam for 7 to 9 minutes, depending on the size of the fish. 

Step 5: Drain and season with soy sauce

Carefully remove the fish from the wok. At this point, you’ll notice a pool of liquid on the bottom of the plate. Carefully pour out half of the liquid. Scatter the green part of the spring onions on top of the fish then pour the seafood soy sauce on top. 

Step 6: Finish with hot oil

Heat up the oil in a small pan over medium heat. Once it starts smoking, turn off the heat then carefully pour the hot oil over the fish. Serve and enjoy!

Preparation Tips for Chinese Steamed Fish with Ginger and Spring Onion 

Here are some helpful tips for making the best Chinese steamed fish with ginger and spring onion ever:

• Choose the best quality ingredients. Since this recipe is a combination of only five ingredients, each ingredient will greatly alter the final result. From the fish to the aromatics, to the soy sauce that you will use, you want to use high-quality products.
• Be sure to clean the fish well. You can ask your fishmonger to remove the innards for you. I also recommend washing the fish well before cooking. This will help ensure a clean-tasting dish. 
• Keep an eye on the fish, and do not overcook it. It’ll take about 7 to 9 minutes for a fish this size to be fully cooked, while smaller ones will take less time.
• If your steamer is not big enough, you cut the head off or cut the fish into portions. I recommend diagonally, to make it fit into the steamer. 
• Serve it immediately. Chinese steamed fish is best served hot off the stove! 

Frequently Asked Questions

What kind of fish is best for steamed fish?

Any mild-flavored white fish would do, such as cod, flounder, tilapia, sea bass, or snapper. You want to use the freshest ones you can find so I recommend buying live fish, if possible but any fish would do. Also, ask the fishmonger to clean the fish and remove the innards for you. As for the size, this recipe is ideal for fish that’s 1 to 2 pounds. Keep in mind that the bigger the fish, the bigger wok/pot you’ll need. 

Can I use fish filets?

Yes, you can use fish filets for this recipe! Not only is it convenient, but it’s more accessible. Fish filets are ideal when you don’t have access to whole fish or when you’re cooking for 1 to 2 people. It also works if you have a small steamer. Do note that fish filets will cook faster! Generally, a 1-inch thick filet will take about 5 minutes to steam. 

How long does it take to steam the fish?

A 1 to 2-pound fish usually takes about 7 to 9 minutes to fully cook. If using bigger fish, you’ll need to steam it a few more minutes and smaller ones will require less cooking time. You want to make sure not to overcook the fish otherwise it’ll turn tough and dry. Keep an eye on them and check the doneness by lifting the thickest part of the fish using a butter knife or a pair of chopsticks. If it easily comes off the bone, it is cooked. Another visual cue you could look for is when the flesh and the eyes turn opaque. If you notice that the flesh is transparent and/or sticking onto the bones, it needs more time. The most accurate way to tell if fish is done is by using a food thermometer. The fish is fully cooked once it reaches 145 F (63 C). 

What vegetables can I add to my steamed fish?

Make your plate of steamed fish more nourishing by adding bok choy, shredded cabbage, or any greens that you like. You can place these first at the bottom of the plate to serve as a bed for the fish. The greens will absorb all of that delicious dripping from the fish! While this is not a traditional method of cooking this dish, I think it’ll be delicious!

Can steamed fish be overcooked?

Yes, and overcooked fish turns from tender and flakey to tough and dry. Keep an eye on the fish and if needed, set a timer so that it doesn’t get overcooked.

How to store leftover steamed fish?

Place the leftover fish in airtight containers to seal the freshness, then keep it chilled in the refrigerator. It’ll stay good in the fridge for up to 2 days. Quickly reheat it in the microwave before serving. 

Looking for more easy and delicious seafood recipes?

Sake Mussels — Sake mussels are a delicious seafood dish made of fresh steamed mussels cooked in an aromatic sake butter sauce. The mussels are super juicy and flavorful, and the sauce is spicy and refreshing. It’s perfect for when you’re craving delicious and nourishing, and also have only a little time to cook since it’s ready in 30 minutes!

Korean Mussel Soup — A spicy mussel recipe with a Korean twist! The addition of dried kelp, anchovy powder, and butter makes it taste richer and boosts the umami. This dish is perfect for lunch or dinner, served with white rice or bread for dipping.

Thai Shrimp Green Curry with Vegetables — This is one of the most popular Thai dishes and my recreation of this classic recipe brings me right back to the streets of Thailand! It’s fragrant, spicy, and easily customizable with your favorite proteins or vegetables.

Shrimp Summer Rolls with Peanut Sauce — This is my take on the classic shrimp summer rolls recipe but with a little twist on the inside. Instead of using raw carrots and radishes, I quickly pickle them which helps to add more flavor to every bite. Now of course, you can’t have a summer roll without a dipping sauce so my creamy peanut dipping sauce is the most delicious pairing to this delectable dish. 

Suan Cai Yu — ‘Suan cai yu’ or Sichuan fish with pickled mustard greens is Chinese comfort food at its finest. It’s a soul-soothing dish that’s not only delicious but incredibly nourishing as well. In terms of flavor, you get the best of all worlds from savory, sour, spicy, and subtly sweet. If you’re looking to explore Sichuan cooking or you’re simply looking for a delicious and flavorful spicy dish, this recipe is for you!

Pan Seared Salmon with Crispy Skin — An easy and delicious weeknight meal! The fish skin turned out so good and crispy, and I also made a light and creamy avocado crema and Thai chili frisée salad to accompany the fish! The acidity from both the crema and salad brightens up the flavors of the dish. Plus, it balances out the fattiness of the fish.