Author’s Note:

This is everyone in my family’s favorite way to eat fish: The Chinese Steamed Fish. So healthy, delicious, and flavorful. Growing up in Taiwan, a small island SouthEast of china. Fresh fish is easily accessible from where we lived and was a common dish in our household. There are many ways to eat fish, but in the Taiwanese/Chinese culture when it is freshly caught best way to preserve the flavors is to steam the fish with a aromatic light sauce.

The recipe below has frozen fish, since is what I have access to right now. You can definitely replace it with fresh white fish if you have access to that!

When steamed dish is on the table, there is no chance for me to get a good portion because it’s everyone’s favorite. Here is a photo of my 95 years old grandfather (and my mama Wang) devoured an entire fish that is 2kg by himself.

Recipe for Chinese Steamed Fish, Simple Delicious Easy & Clean:

Serving Size: 1-1.5              Total Prep & Cooking Time: 10-12 minutes

Ingredients for Chinese Steamed Fish: 

• 2 minced garlic
• 1.5 green onion minced
• 1/3 cup chopped cilantro
• 1 table spoon of minced ginger
• 1 piece of frozen white fish or fresh white fish(example: talapia or cod)
• 4-6 tea spoon of  cooking oil
• Optional: 1/2 package of soft tofu
• 1 teaspoon/dash of vinegar (white or apple)

Magic Sauce to drizzle over the steamed fish: 

• 2-3 tea spoon of soy sauce (Any brand is fine, I buy Kikkoman)
• Pepper to taste
• 1 small drip of sesame oil

How to make the Chinese steamed Fish

1. Defrost the fish in a bowl defrosted throw a dash vinegar in the water to get rid of the smell
2. Once the fish is defrosted and soaked in the vinegar, dry the fish with paper towel
3. Chop the garlic, cilantro, green onion, and ginger
   • Optional: cut the tofu into a 1/4 inch slices
4. Pour water into a wok or stockpot and set a steamer in the wok or on the rim of the stockpot. Make sure the water does not touch the bottom of the steamer. Bring the water to a boil over high heat
5. Put the fish in a serving bowl,  in the steamer and let it steam for 10-12 minutes
   • Optional: With tofu, layer the tofu on the bottom of the fish flat one slice for the depth
6. Take the steamed fish out once it’s finished. Evenly spread garlic, ginger, green onion over the fish.
7. In a separate small microwavable bowl, put cooking oil and heat in microwave until sizzling hot (3 minutes)
8. Pour the oil over the surface area of the steamed fish with garlic, ginger, and green onion. (should make a sizzling sound, if not, heat the hot oil for 30-45 more seconds)
9. Now you smell the delicious aromatic, now pour the soy sauce and drizzle a few drop of sesame oil. Your steamed fish is almost ready!
10. Sprinkle cilantro and extra green onion for visual orgasm and delicious flavor.

Ta-Da you are a master steamer! Hope you enjoy!

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