Authentic Chinese Steamed Fish Recipe - Allrecipes.com
  • READY IN 30 mins

Authentic Chinese Steamed Fish

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 15 mins
  • READY IN 30 mins

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.
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Reviews More Reviews

Nov 09, 2009

The recipe was terrific. The key is to be careful not to burn the ginger and scallions. You should heat the vegetable oil first and then add the ginger and scallions for only 30 seconds to a minute. You will see the ginger bubble and the scallion will become bright green. Smell the aroma. If you can smell it, then turn it off. If you don't, then the ginger and scallion will burn shortly thereafter.

 
May 03, 2010

We've never had rockfish before and I'm not sure I'll have it again. The smell of the fish is intense and leaves quite a linger in the house. The recipe or treatment of the rockfish was quite good (no changes) but I'll use this with another less intense smelling fish like tilapia or red snapper.

 

11 Ratings

Feb 19, 2010

4 stars for me because it was an easy prep. I used a whole tilapia and it was awesome. I would add some ginger and scallions in the cavity of the fish to make the flavor really seep inside. Will certainly be making this again.

 
Apr 13, 2011

My mother has taught me loosely the same recipe. Other white fishes that are not too rough can definitely be substituted. Be sure not to lift the lid as suggested.

 
Oct 26, 2009

mouth watering! yummy...

 

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Nutrition

  • Calories
  • 379 kcal
  • 19%
  • Carbohydrates
  • 2 g
  • < 1%
  • Cholesterol
  • 104 mg
  • 35%
  • Fat
  • 13.8 g
  • 21%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 58.1 g
  • 116%
  • Sodium
  • 1385 mg
  • 55%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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