Steamed Fish (清蒸鱼 qīng zhēng yú) is a classic dish in Chinese cuisine, widely loved for its simplicity and emphasis on fresh ingredients. The dish prioritises minimal seasoning to highlight the quality and freshness of the fish as the main star of the dish.
The dish was originated from Guangdong province in Southern China, where fresh seafood is abundant with its costal location. Steaming is one of the healthiest cooking methods, allowing ingredients to retain its natural sweetness and nutrients while infusing it with delicate aromas of ginger and scallions. Ginger is believed to have warming properties and aids digestions, while scallions add a mild and fresh aroma.
This dish is often prepared during family gatherings and special occasions, as fish (鱼 yú) is associated with prosperity and abundance in the Chinese culture. The phrase “年年有余 (nián nián yǒu yú)” means “may you have surplus year after year”, making steamed fish a staple for celebrations like Lunar New Year.
Ingredients
- Whole fish (~500–700g) is the star of the dish. I used jade perch for this recipe but the choice of fish is flexible depending on your own preference or availability. Remember to ask the shop to fully clean the fish (i.e. gutted and descaled). The idea fish for steaming should have:
- A white fish with mild and clean flavour that absorbs seasoning
- With firm but tender flesh that holds together well during steaming
- Minimal bones, making them more convenient for eating.
- Medium size to ensure even cooking.
- Other examples that are great for steaming include sea bass, snapper or baby barramundi that are of similar sizes.
- Salt is used to clean the fish to remove sliminess. Fresh fish often has a thin layer of slime on its skin and contribute to a fishy odour.
- Ginger helps neutralise any fishy smell and bring warmth to the dish. Thick slices are placed under the fish during steaming, while julienned ginger is used for garnish and extra aroma after steaming.
- Scallions are separated by whites (stems) and greens. The whites are cut into 3-inch lengths and placed under the fish during steaming and the greens are julienned and used as a final garnish, adding freshness and a slight pungency that complements the fish.
- Heated vegetable oil is poured over the fish and garnishes at the end, releasing the fragrance of the scallions and ginger.
Sauce:
- Shaoxing wine adds depth and subtle sweetness while removing any lingering fishiness. It enhances the overall umami of the dish.
- Soy sauce is the main component of the sauce. It provides saltiness and umami, balancing the delicate flavour of the fish without overpowering it.
- Water dilutes the soy sauce, preventing it from being too intense.
- Sugar adds a hint of sweetness to balance the saltiness and bring out the soy sauce’s rich and complex flavour.
Steps
- Preparation:
- Lightly sprinkle salt over the fish and gently rub the salt over the surface for 1-2 minutes.
- Rinse thoroughly under cold water to remove the salt and slime. Repeat a few times to clean the surface of the fish.
- Lay ginger slices and white part of scallions on a heatproof plate that fits in your steamer and place the fish on top.
- Steaming:
- Steam the fish for 10 minutes over high heat.
- Time depends on the size of the fish. 10 minutes was good for the fish I used which was ~600g.
- While steaming, mix the sauces in a small bowl.
- Finish the Dish:
- Once steamed, carefully remove the residual water from the plate.
- Scatter the remaining julienned ginger and scallion greens over the fish.
- Heat vegetable oil until smoking and pour it over the ginger and scallions to release the fragrance.
- Drizzle the sauce mix around the fish.
- Serve immediately with steamed rice.
Steamed Fish with Ginger and Scallions
Equipment
- 1 Large wok or pot with steaming rack
- 1 Heatproof plate
- 1 Tongs or gloves for handling hot plates
Ingredients
- 500-700 g Whole fish
- Salt to taste
- Ginger sliced
- Scallions (stems) cut into 3-inch lengths
Sauce
- 1 tbsp Shaoxing wine
- 3 tbsp Soy sauce
- 1 tbsp Water
- 1 tsp Sugar
Toppings
- Ginger julienned
- Scallions (greens) julienned
- 2 tbsp Vegetable oil heated
Instructions
- Lightly sprinkle salt over the fish and gently rub the salt over the surface for 1-2 minutes. Rinse thoroughly under cold water and repeat a few times until fish is cleaned.500-700 g Whole fish, Salt
- Lay scallion stems and ginger slices on plate and place the fish on top.Ginger, Scallions (stems), 500-700 g Whole fish
- Steam the fish for 10-12 minutes over high heat, depending on its size.
- While steaming, mix the sauces in a small bowl.1 tbsp Shaoxing wine, 3 tbsp Soy sauce, 1 tbsp Water, 1 tsp Sugar
- Once steamed, carefully remove the residual water from the plate.
- Scatter the remaining julienned ginger and scallion greens over the fish.Ginger, Scallions (greens)
- Heat vegetable oil until smoking and pour it over the fish and aromatics to release the fragrance.2 tbsp Vegetable oil
- Drizzle the sauce mix around the fish.
- Serve immediately with steamed rice as a main dish.
