Steamed Fish
Tender, meaty fish in a fragrant soy and sesame oil sauce, steamed to perfection, garnished with generous pile of finely sliced scallions and ginger. As a child, fish was a dish often prepared by my paternal grandma, whom I called Nainai, for family dinners. She often encouraged me to eat more fish, claiming it would make me smarter and enhance my vision! During Lunar New Year, birthdays, or family gatherings, my family would celebrate with a whole steamed fish. A whole fish takes center stage on the dinner table. We would share the fish family-style, picking it apart with chopsticks down to its bones. The fish stands as a classic symbol of wishes for abundance and good fortune in the new year. To me, steaming a whole fish Chinese-style is truly the yummiest way that I know how to cook fish.
What is steamed fish?
In Mandarin, Chinese steamed fish (清蒸鱼, qīngzhēng yú) literally means “clear steamed fish” with 清, “clear”, referring to “light”. This conveys the minimal seasoning used to keep it tasting natural. This dish typically features a whole fish, often a black bass (sea bass), served with an umami-rich sauce made primarily from soy sauce. Each region and family has its own unique interpretation of this dish. In my family, we prepare it with a fragrant sauce of soy and sesame oil, steamed, and garnished with sliced scallions and ginger. My family does not prepare the fish with additional salt or cooking wine.
Chinese New Year, also known as the Spring Festival, holds a large importance in Chinese culture, with celebrations spanning 15 days. Food plays a central role in these festivities, with specific dishes crafted to symbolize prosperity, good luck, and fortune in the new year. Fish holds a special place as a symbol of luck, prosperity, and auspicious beginnings in Chinese culture. It’s considered a fortunate food during Chinese New Year celebrations, believed to usher in blessings and abundance for the coming year.
What does Chinese-style steamed fish taste like?
My Chinese-style steamed fish is a savory dish that features a soy sauce, white pepper, and sesame oil to create a perfectly balanced sauce.This combination adds a lot of depth and aroma to the dish. Because it’s steamed, the fish retains its natural freshness and delicate flavor. When you steam the fish with ginger, it leaves its essence onto the fish, making it even more flavorful and enjoyable to eat.
Why This Works
Steaming fish is one of the smartest cooking methods due to its speed, requiring about 15 minutes. During steaming, the fish releases excess liquids, which I always discard because of its fishy flavor and cloudy appearance. Some people mix this liquid into the sauce but I personally find that it is too pungent. Once the fish is perfectly steamed, it beautifully absorbs the delicate blend of soy sauce and toasted sesame oil. My recipe is easy to follow, making it suitable not only for special celebrations but also for everyday meals.
Special Equipment
How do I steam fish?
Before you buy the ingredients, you’ll need to make sure that you have the right equipment for steaming! I honestly find that this is the trickiest part of the recipe.
To start, you’ll require a cooking vessel with a lid that is both wide and tall enough to accommodate an entire fish, the plate it rests on, and the rack underneath. You’ll need to make sure that the lid can fully close for adequate steaming. It needs to cook until the thickest part of the fish reaches an internal temperature of 145°F (62.8°C). In my video, I use a 4.5 quart Saute Pan from Caraway which is 12-inches in diameter, the same length as a fish from nose to tail. The ceramic-coated cookware and heavy lid was able to provide the perfect insulation for a strong steam.
You may also consider using a wok that is both wide and tall enough to accommodate most fish. However, keep in mind that woks require more technical handling. They need proper seasoning, thorough cleaning, and drying. Additionally, woks are prone to rust, similar to cast iron cookware. Proper care is essential. I’ve personally experienced two new woks rusting within a week due to improper maintenance, which caught me off guard considering the investment.
Secondly, you will need a round or rectangular wire rack (or iron roasting rack) with at least 1/2-inch to 1-inch of height. This serves as a little bridge which allows water to boil beneath without bubbling up and splashing onto the food that you’re steaming. This rack is important for protecting your cookware and also, preventing the dilution of the flavors in your food. You don’t want to end up with a watery fish. This wire rack also doubles as a cooling rack for when you have hot plates. I found a variety of racks at my local Chinese grocery store. I purchased the one that had the lowest height and smallest width.
Finally, you’ll require a plate—either round or rectangular—that is sufficiently large to support the entire length of your fish from nose to tail. It should also be narrow enough to fit comfortably inside your sauté pan, which has a diameter slightly smaller than that of the pan itself. The appropriately sized plate allows you to remove it easily when necessary and ensures safe handling. By leaving some space around the plate, steam can escape freely and circulate around the food.
Special Ingredients
Which groceries do I need?
Produce:
- 1 1.6-1.7 lb head-on whole black bass (descaled, butterflied, deboned)
- 1 4-inch knob of ginger
- 1-3 bunches of scallions
Pantry:
- Soy Sauce
- Oyster Sauce
- Sugar
- White Pepper Powder
- Neutral Oil (such as vegetable or avocado oil)
- Toasted Sesame Oil
How do I choose a quality fish?
When I used to go grocery shopping with my mom, she would always instruct me on how to pick out a good fish. Here are her non-negotiables:
- Source Matters: When shopping for fish, consider purchasing it from a reputable seafood vendor or market. If you notice a strong fishy odor permeating the market, it might be a sign that they’re not maintaining proper sanitation standards.
- Visual Clues:
- Bright Clear Eyes: One of the key indicators of fresh fish is bright, clear eyes. When my mom picked out fish, this was her telltale sign.
- On Ice: Quality fish should be displayed on ice and kept submerged. Fresh ice without staining or greying areas indicates freshness.
- Aroma Check:
- Mild Sea-Like Smell: Look for a fish with a fresh, mild aroma reminiscent of the sea. Avoid any strong or unpleasant odors.
- Firmness Test: If possible, use a new plastic bag to cover your hand and gently press the fish flesh. It should bounce back, indicating firmness and freshness.
- Clear and Bright Appearance: Fresh fish should have clear, bright eyes—not cloudy or sunken.
- Odor Alert: A fresh fish should not smell fishy or sour. If it does, it’s best to avoid it.
- Timely Use: Whenever possible, use your fish within 24 hours of purchase, especially during summertime. This ensures optimal freshness.
I buy all of my seafood and meat from Whole Foods. I like that they provide transparency on where seafood came from and its sustainability grade. Most importantly, I love their preparation services which I always take advantage of. A whole black bass typically costs around $8.99/lb, averaging about $13.00 for a whole 1.6 lb fish. They also have a great customer service policy for any items do not meet your standards.
How do I prepare my whole fish?
When you buy fish, the store might offer prep services like descaling (removing scales), gutting (removing organs), butterflying (cutting the fish open along its belly so that it opens up flat), and deboning (taking out the bones). These services make cooking easier for you especially since the stores have equipment that we don’t typically have at home. However, even if the fish is deboned, there might still be small pieces of bone left, so you need to be careful when eating it. At the bare minimum, your fish needs to be descaled and gutted.
My preferred method is butterflying the fish for a few reasons. This technique makes eating the fish a lot easier as it opens up the body and allows for the removal of its bones. It allows you to lay the fish on its belly and present it in an fancy way other than just laying it on its side. Most importantly, butterflying facilitates uniform seasoning with fresh aromatics or dry spices.
What is soy sauce?
Soy sauce is a widely used condiment in Asian cuisine, made out of a fermented mixture of soybeans, wheat, and salt. When a recipe mentions soy sauce, it generally refers to light or premium soy sauce, which are essentially interchangeable. These types of soy sauce have a lighter color and more delicate flavor compared to alternatives like dark soy sauce or tamari. In this recipe, you will need light or premium soy sauce for the filling.
What is oyster sauce?
Oyster sauce is a thick, dark brown sauce commonly used in Chinese cuisine. It is made by simmering oysters in water and soy sauce until the liquid has reduced and thickened. Oyster sauce has a rich, savory flavor with a slightly sweet finish. In addition to its distinctive flavor, oyster sauce is also valued for its thick consistency, which helps to create a glossy finish on dishes. When purchasing oyster sauce, it’s important to check the ingredient list as some brands may use artificial flavorings and preservatives. Quality oyster sauces will have a high percentage of oyster extract and should have a rich, savory flavor.
What is sesame oil?
Pure sesame oil (roasted sesame oil, toasted sesame oil) is made from pressing roasted sesame seeds. The seeds are toasted before being pressed to create the oil, giving it a deeper and more intense flavor. It has a lower smoke point than regular sesame oil making it more appropriate to use as a finishing oil. It technically should not be used for deep-frying but it is in the classic Taiwanese dish, Three Cup Chicken (Taiwanese Basil Chicken).
What is white pepper?
White pepper is derived from the same plant as black pepper, but is harvested at a different stage and has a beige appearance. It is often used in Chinese, Vietnamese, and French cuisine, and can be purchased finely ground into a powder or as whole peppercorns. White pepper has a milder and less complex flavor compared to black pepper, with a slightly earthy and musty taste. It is commonly used as a seasoning in dishes such as soups, stews, and marinades. Unlike black pepper, white pepper does not visibly speckle the food, making it a good choice for dishes that require a smooth appearance.
For Chinese dishes, always opt for finely ground white pepper powder. It is widely available in Asian grocery stores and can also be purchased online. It is important to note that white pepper should be used sparingly, as its flavor can easily overpower other ingredients if used in excess. I use white pepper in many recipes such as: Ginger Scallion Lobster, Wontons with Spicy Chili Oil, Wonton Soup with Pork and Shrimp, Taro Dumpling (Wu Gok, Yu Jiao), Chicken Dumplings, and Shumai (Shaomai, Siumai).
Chinese Steamed Fish
Equipment
- Cutting Board
- Chefs Knife or Cleaver
- 2 Small Bowls
- Wok, Tiered Metal Steamer, or Large Skillet
- Shallow Rack
- Plate
- Lid
- Saucepan
Ingredients
- 1 1.6-1.7 lb head on whole black bass descaled, gutted, butterflied, deboned
- 1 4- inch knob of ginger
- 1-3 bunches of scallions
- 60 mL water
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1/2 tsp sugar
- 1/4 tsp white pepper powder
- 2 tbsp neutral oil
- 1 tbsp toasted sesame oil
Instructions
Prep
- Rinse the scallions well of dirt. Line the scallions up on a cutting board, aligned at the roots, and trim the roots off. Divide the scallions into three equal sections, you’ll be using the green part but you can also use the white part if you desire. Take one scallion green and use a knife to make a single cut so that it opens up. Repeat. Stack the scallions together inside facing up. Cut into grass-like slivers. Repeat.
- Using a spoon or a sharp knife, scrape the skin off of the ginger. Slice off any areas of the ginger that look brown or have holes. Slice lengthwise into thin 1/8-inch-thick slices. Set the scallions and the ginger aside in a bowl.
Cook
- Prepare your wok or large skillet by adding a shallow rack. Place a plate inside that fits within the wok or skillet, ensuring it's not too tall. Lay the fish either belly side down or on its side, depending on the clearance available. If laying the fish on its side, place 3/4 of the julienned ginger in the middle. If laying it on its belly, distribute the ginger evenly underneath.
- Cover with a lid and steam for 10-15 minutes or until the fish reaches an internal temperature of 145°F (62.8°C).
Sauce
- In a bowl, combine water, soy sauce, oyster sauce, sugar, white pepper powder, and sesame oil.
- In another pan, heat neutral oil and sesame oil over low heat for at least 3 minutes, keeping it on simmer until ready to use.
Assemble
- Once the fish has steamed, tilt the bowl to remove any fish broth.
- Mix the sauce until dissolved. Before pouring over the fish, ensure that the sugar and white pepper are well mixed as they may settle at the bottom. Pour the sauce over the fish.
- Toss the julienned ginger and scallions with your hands until evenly distributed. Garnish on top of the fish. Drizzle the oil over the fish.
- Serve immediately. If reheating is necessary, set the garnish aside and microwave the whole fish in a microwave-safe bowl.If you've tried this recipe, please click to add a rating and leave a comment below! And if you enjoyed it, don't forget to give it a five star rating and share it with your friends! You can help my channel by tagging @vocabularyoffood in your cooks. ۶(◠ 。◠)۶
Notes
– Fresh, mild aroma, similar to the sea.
– Firm flesh. It should bounce back when pressed gently and should not feel slimy.
– Clear, bright eyes that are not sunken.
– No strong or unpleasant odor.
– Displayed on ice to maintain freshness.
– Choose a reputable seafood vendor. If the market has a foul odor, it’s a red flag. I prefer getting fish from places like Whole Foods for better quality and freshness. I got my fish for $8.99 per pound costing $13! The benefit of buying it from a grocery store is that they can prep the fish for you. Ask for it to be descaled, butterflied, and deboned with the head kept on.
– All of the ingredients are key for getting it to taste like a Chinese restaurant’s.
– Other possible garnishes for some color: seeded and julienned red pepper or julienned carrots.
– I recommend not using the fish broth to avoid an overly fishy and cloudy sauce.
