Steamed Fish with Ginger and Scallions
Cantonese steamed fish is one of the simplest ways to cook a whole fish, and the results taste clean and delicate. The fish steams on a bed of ginger and green onions (scallions), then gets a handful of fresh shreds on top and a spoonful of sizzling oil that wilts them and brings out their aroma. Soy sauce goes around the fish, not over it. A whole fish is often served at Lunar New Year because the Chinese word for fish, yu, sounds like the word for surplus.
Published
- Prep Time
- 15 mins
- Cook Time
- 15 mins
- Total Time
- 30 mins
- Servings
- 4 servings
How do you make Steamed Fish with Ginger and Scallions?
Score and lightly salt two 600 g whole white fish and lay them on sliced ginger and green onions on a heatproof plate. Steam over high heat for 10-12 minutes, until the flesh flakes from the bone and reaches 70°C (158°F). Drain the plate, top with shredded green onions and ginger, pour over 3 tbsp very hot oil and spoon tamari or soy sauce around the fish.
- Total time
- 30 mins
- Calories
- 260 per serving
- Protein
- 30 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Steaming
Ingredients
Fish
Sauce and oil
Equipment
Wok or large pot with a lid and a steaming rack · Heatproof plate with a rim that fits inside · Small saucepan · Instant-read thermometer · Oven mitts
Quick Directions
Prepare the fish
Rinse the fish inside and out and pat dry with paper towel.
Set up the steamer
Set a rack in a wok or large pot and add water to just below the rack.
Steam the fish
Put the plate on the rack, cover and steam over high heat for 10-12 minutes for 600 g fish, or 15-18 minutes for a 1.2 kg fish.
Mix the sauce
While the fish steams, stir the tamari, hot water and sugar together until the sugar dissolves.
Finish with hot oil
Wearing oven mitts, lift the plate out and carefully pour off the cooking liquid.
Step-by-Step Instructions
Follow these detailed steps to make the perfect steamed fish with ginger and scallions.
Prepare the fish
Rinse the fish inside and out and pat dry with paper towel. Cut 2-3 diagonal slashes down to the bone on each side so the thickest part cooks evenly. Rub the salt over the fish and inside the cavity.
Set up the steamer
Set a rack in a wok or large pot and add water to just below the rack. Cover and bring to a rolling boil. Lay the green onion lengths and half the ginger slices on a heatproof plate, set the fish on top and tuck the remaining ginger slices into the cavities.
Steam the fish
Put the plate on the rack, cover and steam over high heat for 10-12 minutes for 600 g fish, or 15-18 minutes for a 1.2 kg fish. The fish is done when the flesh at the thickest part turns opaque, flakes away from the bone and reaches 70°C (158°F).
Mix the sauce
While the fish steams, stir the tamari, hot water and sugar together until the sugar dissolves.
Finish with hot oil
Wearing oven mitts, lift the plate out and carefully pour off the cooking liquid. Scatter the shredded green onions and ginger matchsticks over the fish. Heat the oil in a small saucepan until it shimmers and just starts to smoke, then slowly pour it over the green onions and ginger so they sizzle. Spoon the sauce around the fish, add cilantro, if using, and serve right away.
Recipe Tips
- Fillets: use 4 skin-on white fish fillets, about 150 g (5 oz) each and 2.5 cm (1 inch) thick. Steam for 7-9 minutes, until they reach 70°C (158°F).
- Pour off the liquid that collects on the plate during steaming. It is cloudy and can taste fishy, and fresh sauce tastes cleaner.
- Choose fish with clear eyes, bright red gills and a fresh sea smell. Ask the fishmonger to scale and gut it for you.
- Make sure the plate leaves a gap of 2-3 cm around the edge of the wok so steam can circulate, and check the water halfway through if steaming a large fish.
- Pour the hot oil slowly and stand back, since it spits when it hits the wet green onions.
Variations
- Add a thinly sliced red chili with the shredded green onions for some heat.
- Lay sliced fresh shiitake mushrooms around the fish before steaming.
- Swap the green onions on top for a handful of cilantro leaves.
Nutrition (per serving)
| Calories | 260 |
|---|---|
| Protein | 30 g |
| Carbs | 5 g |
| Fat | 13 g |
| Saturated fat | 1.5 g |
| Fibre | 0.5 g |
| Sugar | 2 g |
| Sodium | 850 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate leftover fish within 2 hours in an airtight container for up to 2 days.
- Reheat
- Steam gently for 3-4 minutes until hot through, or flake the fish into congee or fried rice.
Steamed Fish with Ginger and Scallions FAQs
What fish is best for steaming?
Mild white fish with firm, flaky flesh is best, such as sea bass, snapper, tilapia, grouper or barramundi. Buy it as fresh as you can, since steaming keeps the flavour of the fish itself at the front.
How long do you steam a whole fish?
A 600 g (1 1/4 lb) fish takes 10-12 minutes over high heat, and a 1.2 kg (2 1/2 lb) fish about 15-18 minutes. Cook fish to 70°C (158°F) at the thickest part, where it should flake easily from the bone.
Why do you pour hot oil over steamed fish?
The very hot oil wilts the raw green onions and ginger on top and brings out their aroma, so they flavour the fish and the sauce. Heat it until it shimmers and just starts to smoke.
Why is whole fish served at Lunar New Year?
The Chinese word for fish, yu, sounds like the word for surplus, so a whole fish is often served as a wish for plenty in the year ahead.
Is steamed fish gluten-free?
It is when you use tamari or a soy sauce labelled gluten-free. Regular soy sauce is brewed with wheat, so it contains gluten.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
