Go Back
–+ servings
The Ultimate Restaurant Style For Chinese Steamed Fish Recipe
Print Recipe

Chinese Steamed Fish

There is a certain way in which the basic restaurant style Chinese
steamed fish slaps differently especially when served in a cold evening
Prep Time15 mins
Cook Time10 mins
Course: Chinese Food
Cuisine: Chinese
Keyword: Chinese Steamed Fish
Servings: 4

Equipment

Ingredients

  • 1.5 lb fresh fish
  • 2 inches ginger, washed, peeled and cut in thin strip sections
  • 1½ stalk scallion chopped to 3-inch length and further cut to form thin threads
  • ½ cup cilantro leaves
  • 2 tablespoons  cooking oil
  • 1½ tablespoons rice wine or Shaoxing wine

Soy Sauce Mixture

Instructions

  • Clean the fish properly. Ensure that all the scales, gut and gills are removed. Pat to dry.
  • Prepare the soy sauce mixture by combining the ingredients above, and set aside
  • Place the fish on a plate or a dish and drizzle a tablespoon of rice wine or Shaoxing wine. Top the fish with a portion of the cut ginger strips, preferably a 1/3.
  • Set a wok on a stove adjusted to medium heat settings, and add sufficient water to steam the fish. Allow the water to boil and as soon as it does, prop it up with the inverted bowl, and place the fish to steam. Cover the wok with a tightly fitting lid for proper steaming. Allow 8 minutes for the fish to steam.
  • Once you are done steaming, remove the fish from the wok and discard the steaming water and the ginger strips. Top the fish with the remaining fresh ginger stirps.
  • Place a pan over the stove and adjust it to high heat settings. Add the cooking oil and swirl it until it coats the pan evenly to ensure that the oil is properly heated. Once the oil is hot enough, spread the oil over the steamed fish.
  • Return the pan back to the stove and add the soy sauce mixture. Adjust the heat settings to medium and allow it to boil. As soon as the soy sauce mixture begins simmering, remove it and pour over the steamed fish and ensure it evenly coats all the surfaces of the fish.
  • Top the steamed fish with cilantro leaves and scallions, and serve immediately while hot.