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 Asian, Chinese

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 241kcal

Author Tracy O.

Equipment

1 Steamer or Pot

Ingredients

1 Pomfret fish (Golden pomfret fish 2-2.5 pounds)
4 cloves Garlic minced (1 oz)
1 tablespoon Fermented black beans
8 slices Ginger (1 oz)
4 sticks Green onion (2 oz)
⅛ teaspoon Salt
2 tablespoons Soy sauce
2 tablespoons Vegetables oil

Instructions

First, cut 4 sticks of green onion (2 oz) into strips.
Then, cut 8 slices of ginger (1 oz) into strips.
After that, mince 4 cloves of garlic (1 oz).
Clean the fish by removing the gills and internal organs, then rinse it thoroughly and pat it dry.
Sprinkle ⅛ teaspoon salt of salt over the fish, then place some of the ginger strips inside the cavity and on top of the fish.
Next, put the minced garlic and 1 tablespoon of fermented black beans (rinse the black beans) on top of the fish.
Once the water reaches a full boil, place the fish in the steamer. Cover and steam for 10-15 minutes, depending on the size and thickness of the fish.
When the fish is done, lay the green onion strips on top of the fish.
Heat 2 tablespoons of vegetable oil in a small pan until hot, about 375-400°F (190-205°C). If you don't have a thermometer, dip the end of a dry wooden chopstick into the oil; small bubbles should form around it.
Pour the hot oil over the green onion and add 2 tablespoons of soy sauce over the fish.

Video

Notes

Expert Tips for the Best Steamed Fish:

Clean the fish thoroughly: If your fish is not already cleaned, remove the gills and internal organs and rinse the fish thoroughly. Pat it dry before seasoning and steaming.
Use ginger: Place sliced ginger inside the fish cavity and on top of the fish. Ginger adds a fresh aroma and helps balance stronger fishy flavors.
Start with boiling water: Bring the water to a full boil before placing the fish in the steamer. You want strong, steady steam so the fish cooks evenly.
Choose the right steaming dish or container: Use a heatproof dish that can withstand high, consistent steam, such as ceramic, porcelain, or stainless steel. Avoid thin plastic or low-quality glass that may crack under high heat. A shallow plate is best so the fish cooks evenly and the steam circulates properly.
Don't oversteam the fish: For the golden pomfret in this recipe, steam for about 10–15 minutes, depending on its size and thickness. The flesh should be opaque and tender when cooked.
Use high heat for steaming: Keep the water at a steady boil while the fish is steaming so there is enough steam throughout the cooking process.
Make sure the oil is hot: Heat the oil to 375–400°F (190–205°C) before pouring it over the green onions and aromatics. If you don't have a thermometer, dip the end of a dry wooden chopstick into the oil. Small bubbles forming around the chopstick indicate that the oil is hot.
Pour the hot oil carefully: Slowly pour the hot oil over the green onions and aromatics on top of the steamed fish, then immediately add soy sauce. This releases their fragrance and gives the fish its aromatic, restaurant-style finish.
Serve immediately: Cantonese steamed fish has the best texture and flavor when served hot, right after steaming and finishing with hot oil and soy sauce.

Nutrition