Steam whole fish recipe

Steamed Fish

Steamed whole fish is a traditional Chinese dish. Most of authentic Chinese restaurants serve steamed whole fish as well. In Chinese culture, a whole fish with head and tail is a tradition and they believe in good luck.
Course Main Course
Cuisine Chinese
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 221kcal
Author Tracy O.


  • 1 Pomfret fish
  • 4 cloves Garlic minced
  • 1 tablespoon Fermented black beans
  • 8 slices Ginger
  • 4 sticks Green onion
  • sprinkle Salt
  • 2 tablespoons Soy sauce
  • 1 tablespoon Vegetables oil


  • clean the fish, cut the belly clean out guts and gill
  • Put 4 slices of ginger into the fish belly
  • Minced garlic and rinse fermented black beans. Then put minced garlic and fermented black beans on top of the fish
  • Sprinkle some salt
  • Steam it for 12-15 minuets depends on the size of the fish. (Wait until water boilings and start the timer)
  • Heat up oil in a pan then turn off fire add green onion stir a couple time
  • Pour oil and green onion on top of the fish
  • Add soy sauce to your taste before serving


Cooking tips for a steamed whole fish: 

  • Clean fish, cut belly and remove gill and guts
  • Put ginger into fish belly to remove smell
  • When water is boiling put the fish into a steamer and steam for 10-15 minutes depends on how big is the fish



Calories: 221kcal | Carbohydrates: 2g | Protein: 32g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 89mg | Sodium: 526mg | Potassium: 590mg | Fiber: 1g | Sugar: 1g | Vitamin A: 597IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg