Overview

Chinese Steamed Fish

Name: Chinese Steamed Fish
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: China
Ingredients: 800g (1.75 lb) Whole sea bass, cleaned and scaled; 40g (about 4 cm) Fresh ginger; 60g (3 stalks) Scallions; 45ml (3 tbsp) Light soy sauce; 30ml (2 tbsp) Shaoxing wine; 20ml (about 1 1/2 tbsp) Vegetable oil; 5g (1 tsp) Sugar; 10g (about 1/4 cup) Fresh coriander leaves; 240g (about 1 1/4 cups) Jasmine rice, dry

Qing Zheng Yu — Steamed Fish with Ginger and Scallion

This chinese steamed fish recipe steams a whole sea bass with ginger and scallion, then finishes it with light soy sauce and sizzling hot oil. One serving is about 305 g, fish and rice together.

Steamed whole fish is a Cantonese classic, cooked the same way for generations: a fresh fish, ginger and scallion, soy sauce and a pour of sizzling oil. A whole fish is also a symbol of abundance at Lunar New Year, where the phrase for 'fish' sounds like the word for 'surplus'. The method stays unchanged because steaming is the gentlest way to cook a fresh fish — it keeps the flesh silky and lets the fish itself do the talking.

Pairs well with: Steamed rice and stir-fried greens

Provenance

China

Cantonese Classic

East & South Asia

Time Dedication

35m

15m prep • 20m cook

Batch Yield

4 Servings

416 kcal per serving

1 serving ≈ 305 g

Technical Skill

Intermediate

Easy (Steamer)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Hearty Midday Main

Dinner

Ideal Hearty Main

Snack & Tea

Inappropriate

High Protein Occasions: Family dinner, Lunar New Year table, dinner with guests Cost: Medium — about $5–6 per serving at home

Tags: Fish Savory High-protein Steamed

A whole steamed fish topped with shredded scallion in soy sauce on a white plate

Cantonese Classic

Photo: LEIMIZHI HaoMings, CC0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Whole sea bass, cleaned and scaled 800g (1.75 lb)

About 500 g of edible flesh. Substitute: Whole grouper or snapper.

How to choose: Clear eyes, bright-red gills and firm flesh that springs back when pressed.

How to prepare: Score 3 diagonal cuts on each side so the heat reaches the thick flesh.

Required
Fresh ginger 40g (about 4 cm)

Half sliced, half julienned. Substitute: None.

How to choose: Firm, smooth skin with a strong, fresh smell.

How to prepare: Peel; slice half and cut the rest into fine julienne.

Required
Scallions 60g (3 stalks)

Julienned. Substitute: Leeks, white part only.

How to choose: Thick, straight stalks with bright green tops.

How to prepare: Cut into fine julienne and soak in cold water so they curl.

Required
Light soy sauce 45ml (3 tbsp)

For the finishing sauce. Substitute: Tamari (gluten-free).

How to choose: A clear, amber sauce with a clean salty smell.

How to prepare: Measure and set aside.

Required
Shaoxing wine 30ml (2 tbsp)

To steam with the fish. Substitute: Dry sherry.

How to choose: A fragrant rice wine; avoid cooking wine with added salt.

How to prepare: Measure and set aside.

Optional
Vegetable oil 20ml (about 1 1/2 tbsp)

Heated until smoking, for the finish. Substitute: Peanut oil.

How to choose: A neutral oil with a high smoke point.

How to prepare: Measure and set aside.

Required
Sugar 5g (1 tsp)

Rounds out the soy sauce. Substitute: Honey.

How to choose: Plain white sugar; it should dissolve clear.

How to prepare: Stir into the soy sauce.

Optional
Fresh coriander leaves 10g (about 1/4 cup)

To finish. Substitute: None.

How to choose: Bright-green leaves with a strong, citrusy smell.

How to prepare: Pick the leaves, wash and dry.

Optional
Jasmine rice, dry 240g (about 1 1/4 cups)

Rinse until the water runs clear. Substitute: Basmati rice.

How to choose: Long, unbroken grains with a light floral smell.

How to prepare: Rinse 2–3 times, then cook.

Required

Estimated cost: Medium — about $5–6 per serving at home (USD)

A good steamed fish is silky and just cooked, the scallions are bright green and sizzled, and the soy sauce is clean and savoury, never cloudy.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 35m

Prep Stage: Fish, Ginger and Scallion Ready

15 Mins • Knife Work

Score the cleaned sea bass with 3 diagonal cuts on each side and rub it with Shaoxing wine. Slice half the ginger and julienne the rest; julienne the scallions and soak them in cold water so they curl. Measure the soy sauce, sugar and oil, and set a steamer with a plate that fits the fish.

Maestro Tip: The plate must fit inside the steamer with room for the steam to rise around it — a plate that touches the sides will not steam evenly.

1
Prep the Fish and Aromatics

15 Mins Room temperature, ~20°C (68°F)

Score the 800 g sea bass with 3 diagonal cuts on each side and rub with the 30 ml of Shaoxing wine. Lay half the sliced ginger on the steaming plate and set the fish on top. Julienne the remaining ginger and the scallions; soak the scallions in cold water.

The ginger under the fish lifts it off the plate so the steam circulates underneath.

Done when: The fish is scored, the ginger is sliced and the scallions are curling in cold water.
2
Steam the Fish

12 Mins Steaming, ~100°C (212°F)

Bring the steamer to a full rolling boil. Set the plate in, cover tightly and steam for 10–12 minutes — about 10 minutes per 2.5 cm of thickness. The flesh must reach 63°C (145°F) and flake easily at the thickest cut.

Do not lift the lid while it steams — the trapped steam is doing the cooking.

Done when: The flesh is opaque, flakes cleanly off the bone and reads 63°C (145°F).
3
Make the Soy Sauce and Heat the Oil

5 Mins Hot oil, ~180°C (350°F)

While the fish steams, stir the 5 g of sugar into the 45 ml of soy sauce. Heat the 20 ml of oil in a small pan until it just begins to smoke, about 180°C (350°F).

The oil must be truly hot — cool oil will not sizzle the scallions or release their fragrance.

Done when: The soy sauce is mixed and the oil is shimmering and smoking lightly.
4
Finish and Serve

3 Mins Serve hot, ~70°C (158°F)

Lift the fish out, carefully pour off the cloudy steaming liquid, and scatter the julienned ginger, scallions and coriander over the top. Pour the soy sauce around the fish, then pour the hot oil over the scallions so they sizzle. Serve at once with rice.

Pour off the steaming liquid first — it is cloudy and fishy, and it would dull the soy sauce.

Done when: The scallions have sizzled, the fish is glossy with soy and smells of ginger.

Finishing Touches & Plating

Pour the hot oil over the scallions at the table so everyone hears the sizzle. Serve the fish whole on its platter and let each person lift the flesh off the bone.

Nutritional Physiology & Benefits

Nutrition

Energy

416

kcal / serving

Protein

28g

Complete AA

Carbs

53g

Complex

Fats

Healthy

Per serving (4 servings · 1 serving ≈ 305 g)
Energy	416 kcal
Protein	28 g
Carbohydrates	53 g
Fat	8 g
Fibre	1.3 g
Sugar	1.9 g
Sodium	712 mg

Per 100g
Energy	136 kcal
Protein	9.3 g
Carbohydrates	17.2 g
Fat	2.6 g
Fibre	0.4 g
Sugar	0.6 g
Sodium	233 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Vitamin D and B12 (sea bass), vitamin C (ginger, scallion), selenium (fish).

High-Protein, Low-Fat Main

About 28 g of protein per serving from sea bass, with steaming adding no extra fat of its own.

Ginger and Scallion Freshness

Fresh ginger and scallion add fragrance, fibre and vitamin C without heaviness.

Gentle Cooking, Delicate Texture

Steaming keeps the fish silky and moist — no frying, no heavy sauce, just the fish itself.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Sides

Steamed Jasmine Rice

Plain rice soaks up the soy sauce and hot oil and turns a delicate fish into a complete dinner.

Vegetables

Stir-Fried Greens

Garlicky greens add colour, crunch and a bitter note that balances the rich soy and oil.

Drinks

Hot Jasmine Tea

Light, floral and unsweetened, it cleanses the palate between bites of fish.

Full Menus

As Part of a Cantonese Meal

Serve the fish whole at the centre of the table with rice, greens and a clear soup — the steamed fish is the star dish.

Complete menu

Serve the fish whole at the centre of the table with steamed jasmine rice and stir-fried greens on the side, and finish with hot jasmine tea.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

A Second Rich, Oily Dish

The hot oil finish already adds richness; pairing the fish with another fried or oily dish makes the meal heavy. Choose plain rice and steamed greens instead. This is general guidance, not medical advice.

Undercooked Fish

Fish must reach 63°C (145°F) and flake easily — never serve it translucent at the thickest part, and keep the fish hot until it is eaten.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

General adultsA light, elegant dinner — delicate fish, rice and greens in one plate.
ChildrenSuitable from age 6+ if you pick out the bones carefully; the fish is soft and mild.
ElderlySoft, easy-to-chew fish; serve boneless fillet pieces for comfort.
Pregnant womenGenerally suitable if the fish is steamed fully through to 63°C (145°F) and eaten hot and fresh.
Breastfeeding womenGenerally suitable; the fish protein supports recovery — keep the soy sauce moderate.
AthletesA good post-workout dinner: about 28 g of protein per serving with rice for glycogen.
Weight gainA good choice — take a full portion of rice with the fish.
Weight lossA good choice as it stands; the fish is lean, and the rice is the main source of carbs.

Health Conditions — Adjust or Avoid

Conditions

DiabetesThe rice is the main source of carbs — keep it to about a cup cooked and ask your clinician about portion size.
High blood pressureSoy sauce carries most of the salt; pour it lightly. Ask your clinician about a suitable portion.
Kidney diseaseLimit the soy sauce (sodium); ask your clinician about portion size.
GoutEat occasionally and in smaller portions — fish is low in purines, but the soy sauce is salty.
Stomach issuesGinger can be sharp on an empty stomach — eat the fish with rice, not alone.
Cardiovascular diseaseKeep the portion modest and favour the fish over extra oil; the fish itself is low in fat.
Fatty liverKeep the portion modest and go easy on the hot oil; load up on the greens.
Food allergiesContains fish and soy; soy sauce may contain wheat — check the label if you have a wheat allergy.
Special therapeutic dietsIf you follow a prescribed low-sodium diet, use low-sodium soy sauce and less of it, and check with your clinician.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

How to store: Cool quickly and store the fish and rice separately in airtight containers.
In the fridge: Cooked fish 2 days; cooked rice 2 days.
In the freezer: Cooked fish 1 month; rice 3 months. The texture softens on freezing.
How to reheat: Reheat the fish gently in a steamer until steaming; reheat to 74°C (165°F). Warm the rice separately and do not reheat rice more than once.
Freezing recommended: Only if needed — steamed fish is best eaten fresh.
Signs it has spoiled: Sour or ammonia smell, slimy flesh, or dull, sunken eyes on a whole fish.

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