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Authentic Chinese Steamed Fish

By: simonechow  
"Easy to make and delicious with steamed rice! A dish I grew up with; something my mom always makes :)"

Rating: This weblink has been rated 2 times with an average star rating of 5.0 Read Reviews (2)

Rate/Review | 64 people have saved this

Prep Time:
15 Min
Cook Time:
15 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 (4 pound) whole rockfish, dressed
  • 1/4 cup vegetable oil
  • 1 green onion, thinly sliced diagonally
  • 1 (1 inch) piece fresh ginger, peeled and cut into matchstick strips
  • 1/2 cup soy sauce

Directions

  1. Fill a large pot 1/2 full with water and place a bamboo steamer with lid on top of the pot. Bring to a rolling boil. Scrub the scales off of the fish and rinse with cold water. Place the fish onto a small metal plate, belly side down.
  2. Place into the steamer and cover. Cook until the fish is no longer opaque and flakes easily, 10 to 12 minutes. Try not to take the lid off the pot until it is done steaming; this will ensure a fully-cooked and tender fish.
  3. While the fish is steaming, combine the vegetable oil, green onions, and ginger in a small saucepan. Cook over medium-high heat until the ginger bubbles. Carefully pour the hot oil over the steamed fish. Drizzle with soy sauce to serve.

Footnotes

  • Editor's Note
  • Rockfish is also known by the names rock cod or Pacific snapper.
  • The nutrition data for this recipe includes the full amount of the soy sauce and oil. The actual amount consumed will vary.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 379 | Total Fat: 13.8g | Cholesterol: 104mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 9, 2009 by wonjer 
The recipe was terrific. The key is to be careful not to burn the ginger and scallions. You... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 26, 2009 by Beth 
mouth watering! yummy... MORE

 
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