Chinese Steamed Fish Recipe · i am a food blog i am a food blog

Step 1

Place your steamer rack inside your wok. Add enough water to come to the base of the steamer, about 2 inches. Do not let the water come above the steamer rack. Cover the wok and bring to a boil.

Step 2

While your water is coming to a boil, prepare your fish. Cut three slits on each side of the fish. Lay the fish down in a shallow dish. Pour the soy sauce and oil over the fish and top with half of your ginger and green onions.

Step 3

Once the water has come to a boil it’s time to steam your fish. Wipe down the condensation that has built up on the inside of the cover. Place your dish on the steamer rack and cover. Turn the heat down to medium and steam for 12 minutes.**

Step 4

Check to see if your fish is cooked by poking the fish near the top fin. If it flakes, the fish is cooked. Top with the remaining ginger and green onions. Taste and season accordingly with extra soy, sesame oil and salt, if desired. Serve with fluffy white rice.

Step 5

*Any white fish will do for this recipe. I used pink tilapia because that’s what my supermarket had in the fish tank. Other types of fish you could use are: halibut, cod, sole, flounder, turbot or whatever fresh white fish you have access to.

Step 6

**If you’re steaming filets they won’t take as long to cook, depending on the thickness of your filet. For filets 1 inch and thicker steam for about 10 minutes. For thinner filets, check at 7 minutes. If the fish flakes, it’s cooked.