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Chinese-Style Steamed Fish

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."

Rate/Review | Read Reviews (20)

What to Drink?
	Chardonnay
	The Vodka Collins

Prep Time:
15 Min

Cook Time:
20 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

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

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.