Tuesday, 28 April 2015

Recipe: Chinese Steamed Fish

Chinese Steamed Fish

  • 1 whole fish - Dover sole, seabass, bream etc. Clean and gut.
  • 3-5 slices ginger, finely shredded
  • 2-3 Spring onion, finely shredded
  • 1 teaspoon light soya sauce
  • Salt and pepper
  • 2-3 tablespoons cooking oil
  1. Place the fish on a plate just enough to hold the fish comfortably, season with salt and peper on both side, scatter the ginger evenly on top.
  2. Fill a wok with one inch boiling water with a rack underneath if need to hold the plate, place the fish in carefully, the steam is very hot. Steam the fish over boiling water for about 5-10 minutes, the time need depend on the thickness of the fish. The Dover sole in the picture take 5 minutes to cook.
  3. When the fish is cooked, lid off add in the shredded spring onion while still pipping hot, then bring out from the wok carefully, pour in 2 tablespoon very hot oil over the spring onion. Drizzle the light soya sauce over the fish. Serve hot. 


  1. Looks so good, Mei. We just had salmon for supper, fixed on the grill. It was delicious.

  2. Hi Mei San!
    I love your Steamy Kitchen Yum foods!
    I hope we will had our body with a long time forvver.
    Have a good days!

  3. Thank you Linda, Michiko! I hope writing recipes will give a little help to my daughter. She like cooking now and I hope one day she can cook some yum food to share with mum. I must be dreaming! LOL...

    Also, I am not running my food business any more. Sharing recipes is a great way to keep me going to keep this blog open, no more moan moan about pain with Polarbear. I hope so...