Asian Steamed Fish


Asian Steamed Fish

Ariel Barthels – Missionary Wife
Course Main Course
Cuisine Asian
Servings 4


  • Saltwater fish
  • Ginger sliced
  • Green onions chopped
  • Oil
  • Soy sauce
  • Sugar
  • Chili flakes Optional


  • Picking your fish: Look for saltwater fish with thin skin (no big scales) that’s generally 8-12 inches long. Pick one that fits into your pan without having to cut it in half.
  • Clean the fish thoroughly.
  • Cut slices of ginger and chop your green onions.
  • Place the fish on a plate and scatter the ginger and green onions over it. Note: Some people also put a pair of chopsticks under the fish and place the green onions around to keep airflowing underneath.
  • Put water into a wok and bring it to a boil. Place fish inside steaming tray (we use a bamboo steamer).
  • Put the cover on and steam the fish for 8-13 minutes. Timing is dependent on weight of the fish.
  • Switch off the stove and let the fish sit for 2 minutes. Do not open the cover; this will cause the heat to leak out.
  • To prepare your sauce, liberally add oil to a heated pan.
  • Add soy sauce and a bit of sugar.
  • Add extra ginger and chili flakes (if desired).
  • Optional: Pour the juice from the fish into the sauce.
  • Bring to a boil. Add your green onions last so they remain green and don’t get overcooked.
  • Pour the boiling sauce over the fish and serve.


Eating whole fish with bones in it is common in China and Hong Kong. Don't be shy about eating the meat that's on the head—the cheeks are supposed to be the best part of the whole fish! Chinese tradition also says that eating the eyes will help you see better.
Keyword Asian, Hong Kong