Traditional Chinese Steamed Fish

Traditional Chinese Steamed Fish


33 people made this

About this recipe: My father taught me this easy and traditional steamed fish recipe. You can use any firm white-fleshed fish of your choice. Serve it with rice and use the steamed sauce over it.


Serves: 4 

  • 3 spring onions, cut in thirds
  • 2 fresh mushrooms, sliced
  • 6 leaves Chinese cabbage, sliced into large pieces
  • 750g halibut or any white fish, cut into 4 pieces
  • 2 slices root ginger, finely chopped
  • 2 cloves garlic, chopped
  • dried crushed chillies to taste
  • 4 tablespoons light soy sauce
  • 2 tablespoons water
  • fresh coriander sprigs, to garnish

Prep:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Arrange 1/2 of the spring onions on the bottom of the steamer insert. (If possible, steam in a bamboo basket in order to retain the steam and juices around the fish). Place half of the mushrooms and cabbage on top of the onions. Place fish on top of the vegetables. Sprinkle ginger, garlic and crushed chillies over fish. Top with the remaining spring onions, mushrooms and cabbage. Drizzle soy sauce and water over everything.
  2. Place steamer insert or bowl into steamer over 5cm of boiling water, and cover. Steam for 15 to 20 minutes, or until fish flakes easily. Garnish with coriander, if desired.

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