Chinese-Style Steamed Fish

SUBMITTED BY: KAM_SUNG

"This is a basic and common Chinese recipe for steamed fish. My father taught me how to make this; it is easy to prepare, hard to mess up, and very versatile. Serve over white rice, using some of the sauce mixture from the steaming bowl."

PREP TIME	15 Min
COOK TIME	20 Min
READY IN	35 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

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INGREDIENTS

1 1/2 pounds halibut, cut into 4 pieces
3 green onions, cut into 3 inch lengths
2 fresh mushrooms, sliced
6 leaves napa cabbage, sliced into 4 inch pieces
2 slices fresh ginger root, finely chopped
2 cloves garlic, chopped
1/4 cup low-sodium soy sauce
1/8 cup water
crushed red pepper flakes to taste
fresh cilantro sprigs, for garnish

READ REVIEWS (16)

DIRECTIONS

Arrange 1/2 of the green onions on the bottom of the steaming bowl (it is important to steam in a container in order to retain the steam and juices around the fish). Place 1/2 of the mushrooms and Napa cabbage sections on top of the onions. Place fish on top of the vegetables. Sprinkle ginger, garlic, and red pepper flakes over fish. Top with the remaining green onions, mushrooms, and napa cabbage. Drizzle soy sauce and water over everything.
Place steam bowl in a steamer over 1 inch of boiling water, and cover. Steam for 15 to 20 minutes, or until fish flakes easily. Garnish with cilantro, if desired.

Note

Halibut, cod, or any firm-fleshed white fish will work for this recipe.

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REVIEWS

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Reviewed on Feb. 21, 2004 by COOKINMUM

I was going to submit an almost identical recipe. I don't have a steamer though so this is how I do it. I put about 1 tbs grated ginger and 2 cloves garlic in pan warm in 1 cup warm chicken broth for about 1-2 min when comes to boil add about 2tbs soy sause, add catfish cover with sliced mushrooms and diagonally cut green onions spoon broth over fish cover cook about 5 min. FABULOUS. SUPER EASY. LOW CAL

20 users found this review helpful

Reviewed on Jan. 25, 2004 by KHUDLOW

Used my electric wok with the steamer rack. Placed ingredients in a round cake pan, leaving enough room around the perimiter to allow the steam to circulate. Makes a good amount of its own juice when cooking - delicious. The sauce is thin like a broth, so serve with plenty of rice or noodles. I grated the ginger root instead of sliced it, used about 1T or so. May want to add some more cabbage if there is room in the pan. Easy clean up, healthy too!

9 users found this review helpful

Reviewed on Jan. 25, 2004 by CMYLEE93

This recipe is as it says: easy to prepare and hard to mess up. I used this on a Japanese bass and it turned out perfectly. I was a little more generous with the soy sauce than the recipe called for and spread the ginger throughout the fish -- inside and out. One additional tip: make 1" vertical slices along the length of the fish (both sides) to allow the flavor to really get into the fish. Definitely making this again!

9 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 216

Total Fat: 4.2g
Cholesterol: 54mg
Sodium: 636mg
Total Carbs: 5.2g
Dietary Fiber: 2.2g
Protein: 37.6g

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