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A frontal shot of a whole black bass, steamed to perfection, garnished with generous pile of finely sliced scallions and ginger. It sits on a white oval platter, submerged in a flavorful soy and sesame sauce.

Chinese Steamed Fish

Tender, meaty fish in a fragrant soy and sesame oil sauce, adorned with slivers of scallions and ginger. A whole fish takes center stage on a Lunar New Year table. The fish stands as a classic symbol of wishes for abundance and good fortune in the new year.
5 from 1 vote
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Dinner, Lunch, Main Course
Cuisine Asian, Chinese, Healthy, Seafood
Servings 0

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.
    Ingredients to make Chinese-style steamed fish at home from top left to bottom right: whole black bass, sliced ginger, sliced scallions, soy sauce, water, oil, ouster sauce, sesame oil, sugar, and white pepper
  • 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.
    An overhead shot of freshly steamed whole black bass that has been butterflied and stuffed with julienned ginger. It is arranged on a rectangular white plate, positioned over a rack inside a 12-inch diameter sauté pan.
  • 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.
    A frontal shot of a whole black bass, steamed to perfection, garnished with generous pile of finely sliced scallions and ginger. It sits on a white oval platter, submerged in a flavorful soy and sesame sauce.
  • Serve immediately. If reheating is necessary, set the garnish aside and microwave the whole fish in a microwave-safe bowl.
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Notes

- How to pick out a good quality fish:
- 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.
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