Chinese-Style Steamed Fish

Chinese-Style Steamed Fish

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"This is a basic and common Chinese recipe for steamed fish. My father taught me how to make this; it is easy to prepare, hard to mess up, and very versatile. Serve over white rice, using some of the sauce mixture from the steaming bowl."

Ingredients

35 m {{adjustedServings}} servings 215 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 4.2 g
  • 7%
  • Carbs:
  • 5.2g
  • 2%
  • Protein:
  • 37.7 g
  • 75%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 636 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

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  1. Arrange 1/2 of the green onions on the bottom of the steaming bowl (it is important to steam in a container in order to retain the steam and juices around the fish). Place 1/2 of the mushrooms and Napa cabbage sections on top of the onions. Place fish on top of the vegetables. Sprinkle ginger, garlic, and red pepper flakes over fish. Top with the remaining green onions, mushrooms, and napa cabbage. Drizzle soy sauce and water over everything.
  2. Place steam bowl in a steamer over 1 inch of boiling water, and cover. Steam for 15 to 20 minutes, or until fish flakes easily. Garnish with cilantro, if desired.

Footnotes

  • Note
  • Halibut, cod, or any firm-fleshed white fish will work for this recipe.
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Reviews

21
  1. 27 Ratings

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I was going to submit an almost identical recipe. I don't have a steamer though so this is how I do it. I put about 1 tbs grated ginger and 2 cloves garlic in pan warm in 1 cup warm chicken br...

This recipe is as it says: easy to prepare and hard to mess up. I used this on a Japanese bass and it turned out perfectly. I was a little more generous with the soy sauce than the recipe called...

Used my electric wok with the steamer rack. Placed ingredients in a round cake pan, leaving enough room around the perimiter to allow the steam to circulate. Makes a good amount of its own jui...