READY IN 35 mins

Chinese-Style Steamed Fish

Read Reviews (20)

"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." — KAM_SUNG

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.

Kitchen-Friendly View

PREP 15 mins
COOK 20 mins
READY IN 35 mins

Footnotes

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

Reviews More Reviews

Most Helpful Positive Review

Feb 21, 2004

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

—COOKINMUM

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Most Helpful Critical Review

Jan 31, 2006

Nope. This did not work. There are better ways to make halibut. A lot of work for a little bit of flavor. Nice idea but I won't make again.

—RACHEL1070

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25 Ratings

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Jan 25, 2004

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!

—CMYLEE93

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Jan 25, 2004

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!

—KHUDLOW

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Mar 07, 2004

I didn't have a steamer or cabbage so I took the suggestion to use chicken broth with grated ginger, garlic, pepper flakes, soy sauce but no add'l water. I used more mushrooms,('cause I love 'em)but everything else the same. Cooks fast (5 min.) and my family loved it! Next time I would go with 2lbs. of halibut for our family of three. Hubby and I were fighting over the last piece. Great recipe, thanks!

—MRSTARZAN

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Dec 30, 2004

i gave it a four cuz to me it lacks of flavour.. so the next time i tried i added some ground black pepper, sesame oil, and also some bell peppers. im not a fan of cabbages so i use carrots instead... n it turned out so GREAT! my family jus love this dish.. def a keeper.

—honeyfied

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Mar 05, 2004

I made this for myself and my father tonight and we liked it a lot! And he likes fried fish but I said we have to eat healthier. He said I could make it again anytime!

—ROMATTS

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Oct 07, 2007

I didn't have a steamer so I baked it instead. The red pepper flakes add a little kick.

—UNRULYSIREN84

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Nutrition

Calories
215 kcal
11%

Carbohydrates
5.2 g
2%

Cholesterol
54 mg
18%

Fat
4.2 g
7%

Fiber
1.6 g
6%

Protein
37.7 g
75%

Sodium
636 mg
25%

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

Nutritional Information

Chinese-Style Steamed Fish

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 215
** Calories from Fat: 38

% Daily Value *
** Total Fat 4.2g 7 %
** Saturated Fat 0.6g 3 %
** Cholesterol 54mg 18 %
** Sodium 636mg 25 %
** Potassium 1035mg 29 %
** Total Carbohydrates 5.2g 2 %
** Dietary Fiber 1.6g 6 %
** Protein 37.7g 75 %
** Sugars 1.4g
** Vitamin A 35 %
** Vitamin C 27 %
** Calcium 16 %
** Iron 24 %
** Thiamin 15 %
** Niacin 140 %
** Vitamin B6 48 %
** Magnesium 57 %
** Folate 38 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.