"An easy, fast, and yummy fish dish that my family absolutely loves. This is my mom from China's recipe. Serve with rice." — charsiew
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red snapper fillets
ground black pepper
grated fresh ginger
shiitake mushrooms, thinly sliced
fresh red chile pepper, seeded and chopped
cilantro, finely chopped
Delicious. I skipped the tomatoes but the ginger aroma was heavenly. Very easy to make, i'll definitely make this again. Thanks!
I was really excited about this recipe based on the reviews but was pretty dissapointed. Definately won't make it again
Excellent dish, VERY easy and VERY tasty! Thanks Charsiew! Reminded me of my childhood fish dishes, and my husband and family (who are not Chinese) absolutely loved it too. One note: make sure you cook this in a dish that can catch all the delicious sauce (i.e. not a steamer with holes).
very good flavor, the only thing I changed was baking for 35 at 350 degrees my steamer was not big enough.
It does not say this in the recipe, but make sure that you put the sauce over the veggies, because otherwise the tomatoes and mushrooms are totally tasteless. The fish turned out and was good, but it was not spectacular. Then again, my husband and I have had lots of amazing, authentic Chinese fish dishes, so we are probably too spoiled. :)
Great base recipe! I substituted things for what I had on hand (ground ginger instead of fresh, crimini mushrooms, and ~1/2 tsp. of fresh chili paste instead of the diced red chili). I also used more like 2Tbs of soy sauce istead of 1, and threw in juice of 1/2 lime. Huge hit! I chopped mushrooms and spread them out in a 9x13 pan with cauliflower florets (just to add more veggies) and lay the snapper over the top of them. Topped seasoned fish with diced tomato, and poured soy/sesame oil/lime juice/chili paste mixture over the top. 400 for 15 minutes. Sprinkled with the cilantro after. Delicious! Best white fish recipe!
This is wonderful!! My family does not care for fish and they actually had seconds. I do not have a steamer so I put it in a covered glass dish and microwaved it till it was done. We loved the ginger flavor.
Another healthful Chinese dish. I liked the liquids imparted from cooking of the tomatoes, fish and soy sauce. It was a good way to mix it up with rice. The mushrooms were the best part, providing great texture and an earthy taste. A versatile recipe to use with other types of fish.
* Percent Daily Values are based on a 2,000 calorie diet.
Florns' Chinese Steamed Fish
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 73
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