Name: Chinese Steamed Fish Recipe
Prep time: 5 min
Cook time: 10 min
Ingredients: 1 Whole Fish (around 520g or 2 smaller fish as pictured) (washed & patted dry); 30-40 g Ginger (julienned); 2-3 stalks Spring Onions (sliced); 2 cloves Garlic (smashed); 1-2 tbsp Cooking Oil; Seasoned Soy Sauce or Light Soy Sauce (to serve)

Chinese food is 100% not all about deep frying and MSG-packed sauces. A typical weeknight meal would include some really simple stir-fry and steamed dishes. Yes, steamed. Chinese steamed fish is absolutely one of the most common dishes on every household’s dinner table. Both my grandma and dad love going to the fish market to pick out live fish, so steamed fish is something I grew up eating regularly. While steamed food often gives off the impression of being healthy & boring, Chinese dishes may just prove you wrong! It’s not just for regular household dinners, Chinese steamed fish is also commonly served at Chinese banquets, especially during Chinese New Year, and it’s always a delightful sight on the table.

Chinese steamed fish is incredibly easy to make. The key to great Cantonese steamed fish is freshness. Because the fish is lightly seasoned, there is nowhere for inferior quality ingredients to hide. Fresh ginger helps remove any fishiness, while the final drizzle of sizzling hot oil releases the aroma of the spring onions and creates the signature restaurant-style finish. I’ve written more about how to spot the freshness of the fish in the recipe notes section.

What is Chinese Steamed Fish

Chinese steamed fish is a classic Cantonese dish featuring fresh whole fish gently steamed and served with ginger, spring onions, hot oil, and soy sauce. It is one of the most popular home-cooked dishes in Chinese households and is also commonly served at banquets, family celebrations, and Chinese New Year gatherings.

What Type of Fish to Use for Steamed Fish

Grouper – a traditional favourite for its firm texture and sweet flavours
Sea Bass – an excellent pick for its delicate flavours
Snapper – milder in flavour
Pomfret – a popular pick in Asia
Tilapia – a decent budget-friendly option
Cod – best to use as fillet instead of whole fish

My number one pick would be Grouper. I have plenty of fond memories of going to the market with my dad, picking out a fresh live Grouper fish for our Saturday seafood night. Here in London, I usually use Sea Bass as it’s easy to get and it’s still excellent in flavour. Most whole fish are fine for steaming, to be honest. Ones that are not recommended for steaming include Mackerel, Swordfish, Tuna, and Halibut. Another thing to consider is the number of small bones in the fish. If you are not familiar with eating whole fish with bones, it’s best to stick with those without many small thin bones to prevent choking. This is one of the reasons why my family prefers Grouper!

Two raw sea bass fish with a small pinch bowl of ginger, sliced spring onions, and garlic cloves

Why You’ll Love This Chinese Steamed Fish Recipe

This Cantonese steamed fish recipe is perfect for family-style dining and takes less than 20 minutes to cook. The preparation is minimal, using just ginger to scatter around the fish before steaming it. It’s healthy but full of flavour, and it’s perfect for a simple Cantonese dinner or special occasions like Chinese New Year, etc.

Chinese Steamed Fish for Chinese New Year

Here’s a fun fact: steamed fish is one of the most important dishes served during Chinese New Year. In Chinese culture, fish symbolise abundance and prosperity because the Chinese word for fish (鱼, yú) sounds similar to the word for surplus or abundance (余, yú). Serving a whole fish also represents completeness, unity, and family togetherness.

Can You Make This Chinese Steamed Fish Recipe with Fish Fillets?

Yes! I actually used to just use cod fillets to make steamed fish when I first moved to the UK, as I was unable to find whole fish. You can follow the exact same method, but the cooking time is going to be less when using fish fillets.

How to Serve Chinese Steamed Fish

With Jasmine rice! Steamed fish is typically served in a communal setting as a sharing dish. Everyone gets a bowl of steamed Jasmine rice with various dishes placed in the middle of a table for sharing. These other dishes typically include stir-fried vegetables and some meat dishes.

Jump to Recipe

A plate of two chinese steamed fish with soy sauce

How to Make Chinese Steamed Fish

Ingredients You Need

Fish
Ginger
Spring Onions
Garlic
Cooking Oil
Light Soy Sauce or Seasoned Soy Sauce – to serve

Kitchenware & Kitchen Appliances You Need

A wok / cooking pot with lid, as well as a steam rack or steam cooker insert
Or you can also use a food steamer
A large oval fish plate

Cooking Tips & Recipe Notes

The most essential thing about steamed food is the freshness of the ingredients. There is no hiding, and it’s all about the real fresh flavours. So always go for trusted brands and reputable fishmongers to get your fish. If you can get the fish live, that would be ideal. Always look for fish with clear eyes instead of those that have turned cloudy, and fish with a firm texture.
Make sure the fish has been descaled and degutted with any gills & fins removed. You can usually ask the fishmonger to do that for you. Packaged whole fish from the supermarket are usually ready to cook.
The role of ginger in steamed fish is to eliminate the fishy smell and taste. If you’ve got excellent quality fresh fish, then you can use less ginger.
Cooking time is important. You don’t want to overcook the fish, which results in a rubbery texture. For whole fish, the cooking time is about 8-10 minutes. A common traditional way of checking if the fish is ready is to insert a chopstick into the thickest part of the fish, and the flesh should be opaque & flake easily.
One final trick to a good steamed fish dish is the sizzling hot oil. Use a cleaver or large knife and smash a clove or two of garlic to let out the flavours and fry them in hot oil until fragrant. Then drizzle this garlic-infused oil over the fish before adding soy sauce to it.
You can get seasoned soy sauce that’s specifically for steamed fish, or just use regular light soy sauce to serve.

Common FAQs

How do I know when the steamed fish is done?

Steamed fish is done when the flesh turns opaque and flakes easily with a fork or chopstick. For most whole fish weighing around 500-700g, this takes approximately 8-10 minutes. Overcooking can cause the fish to become dry and rubbery.

Can I make Chinese steamed fish ahead of time?

Chinese steamed fish is best enjoyed immediately after cooking, as the fish remains moist and tender while the spring onions stay fresh and aromatic. However, you can prepare the fish, ginger, and spring onions up to one day in advance, then assemble and steam the fish just before serving. If needed, leftover steamed fish can be refrigerated for up to 2 days and gently reheated by steaming until warmed through. Though the loss of flavour in the leftover is quite noticeable.

Can I steam frozen fish?

Yes, you can steam frozen fish, but for the best texture and flavour, it’s recommended to thaw it completely before cooking. Using fresh or fully thawed fish will give you the most tender texture and cleanest flavour, and it also helps the fish cook more evenly. If steaming from frozen, simply increase the cooking time by around 50%, depending on the size and thickness of the fish. Always check that the flesh is opaque and flakes easily with a fork before serving.

How long should I steam fish for?

The exact steaming time depends on the size and thickness of the fish. As a general rule, a whole fish weighing around 500-700g (1-1½ lbs) will take approximately 8-10 minutes to steam over high heat, while larger fish may require 12-15 minutes. Fish fillets typically cook faster and can be ready in as little as 5-8 minutes.

The best way to tell if steamed fish is done is to check whether the flesh has turned opaque and flakes easily with a fork or chopsticks. Be careful not to overcook the fish, as it can become dry and lose its delicate texture.

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Chinese Steamed Fish Recipe

ET Food Voyage

Steamed does not mean boring. Chinese steamed fish is a classic dish served in every Chinese household as well as fancy banquets. Steamed does not mean boring. Chinese steamed fish is a classic sharing dish served in every Chinese household as well as fancy banquets.

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Prep Time 5

Cook Time 10

Course Lunch, Main Course

Cuisine Asian, Cantonese, Chinese

Servings 4 servings

Calories 138 kcal

Ingredients

1 Whole Fish (around 520g or 2 smaller fish as pictured) washed & patted dry
30-40 g Ginger julienned
2-3 stalks Spring Onions sliced
2 cloves Garlic smashed
1-2 tbsp Cooking Oil
Seasoned Soy Sauce or Light Soy Sauce to serve

Instructions

Scatter some ginger on the plate and place the fish over it. Add all the remaining ginger on top and stuff some of them inside the cavity of the fish.
1 Whole Fish (around 520g or 2 smaller fish as pictured), 30-40 g Ginger
In a wok or pot, bring water to a boil and place the steam rack/steam insert into it.
Place the plate of fish on top and cover with a lid to cook for 8-10 minutes. Test whether the fish is ready by inserting a fork or chopstick. The flesh should be opaque and flake easily when cooked.
Take the plate of fish out of the wok/pot/steamer. Top it with sliced spring onions.
2-3 stalks Spring Onions
In a separate pan, heat cooking oil over high heat. Once hot, fry the garlic in the oil until fragrant and the garlic is starting to char. Discard the charred garlic and pour the hot oil over the fish.
2 cloves Garlic, 1-2 tbsp Cooking Oil
Drizzle soy sauce over the fish and serve immediately with steamed rice.
Seasoned Soy Sauce or Light Soy Sauce

Notes

Steaming means there is no hiding about the ingredient’s real flavour. So always go for trusted brands and reputable fishmongers to get your fish.
If you can get the fish live, that would be most ideal. Always look for fish with clear eyes instead of those that have turned cloudy and fish with a firm texture.
Make sure the fish has been descaled, degutted, and with any gills & fins removed. You can usually ask the fishmonger to do that for you. Packaged whole fish from the supermarket are usually ready to cook.
The role of ginger in steamed fish is to omit the fishy smell and taste. If you’ve got excellent quality fresh fish, then you can use less ginger.
Do not overcook the fish as it would result in a rubbery texture. A common traditional way of checking if the fish is ready is to insert a chopstick into the thickest part of the fish and the flesh should be opaque & flake easily.
Smashing the garlic before frying it in hot oil helps to release the flavour and subtly enhances the overall taste of the dish when you pour the hot oil over.
You can get seasoned soy sauce that’s specifically for steamed fish or just use regular light soy sauce to serve.

Keyword Asian Recipes, Easy Recipes, Fish