Steaming Chinese-Style Fish: A Beginner's Guide

Chinese steamed fish is a traditional dish served at celebrations and family dinners. It is easy to make, packed with flavour, and healthy. The dish is centred around a whole fish, gutted and descaled, and seasoned with a delicious dressing. The fish is then steamed until flaky and tender, and served with a soy-based sauce.

Selecting the right fish

When selecting a whole fish, look for clear eyes and metallic scales. It shouldn't smell fishy or stinky. Choose a small fish, around 1 lb (500 g), so it cooks faster and tastes juicier. The bigger the fish, the tougher and thicker the flesh, which will result in a flakier, drier texture.

Branzino is a popular choice for Chinese steamed fish, but other white fish such as flounder, tilapia, snapper, cod, sea bass, grey sole, or haddock will also work well. If you're using a fillet, you have more options to choose from, such as snapper, cod, basa, swai, catfish, bass, or red snapper.

No matter what type of fish you choose, make sure it's as fresh as possible. Freshness is crucial to the success of this dish, as it contributes to both the taste and texture of the steamed fish.

Preparing the fish for steaming

Firstly, select the right type of fish. Whole fish is traditional for Chinese steamed fish, and it is best to choose a small, delicate white fish such as sea bass, tilapia, flounder, or snapper. The fish should be as fresh as possible, ideally straight from the fisherman's net. If using a whole fish, ensure it weighs between 1 to 1.5 pounds. Alternatively, you can use a fish fillet, which is easier to prepare and usually takes longer to cook due to thicker flesh.

Before cooking, check if the fish is fully scaled by running your fingers from the tail to the head. Use kitchen shears to descale if needed. Wash the fish thoroughly with cold water and pat it dry with paper towels. If using a whole fish, remove the gills, any remaining fins, and the membrane inside the cavity. Cut off the fins with kitchen shears, being careful as they are tough. Rinse the head and gill area clean. This step is important, especially if you have older Chinese guests who appreciate dining on the fish head.

Next, score the fish by making 3 to 4 cuts about 1 inch apart on both sides of the fish. This helps the fish cook evenly and allows the flavours to penetrate.

Now, it's time to dress the fish with aromatics. Cut scallions and ginger into thin strips. Place a quarter of the scallions on a plate large enough to hold the entire fish. This will prevent the fish from sticking to the plate during cooking. Stuff the cavity of the fish with ginger slices and a quarter of the scallions. You can also stuff the ginger slices into the scored parts of the fish. Place the remaining aromatics on top and under the fish.

Finally, prepare your steaming setup. You can use a wok, a deep skillet, or a pot with a lid. Place a small metal rack or an empty tuna can in the bottom and fill it with 1 to 2 inches of water. Bring the water to a boil, and you're ready to start steaming your delicious Chinese-style fish!

Making the sauce

The sauce is a key component of Chinese-style steamed fish, adding flavour and moisture to the dish. The sauce is typically made with a combination of soy sauce, rice wine, sugar, and white pepper, along with aromatics such as ginger, scallions, and cilantro. Here is a step-by-step guide to making the sauce:

• Prepare the aromatics: Cut the scallions and ginger into thin strips or julienne them. For a stronger aroma, you can also finely chop the cilantro. Set aside about one-third of each aromatic for later.
• Combine the sauce ingredients: In a small bowl or measuring cup, mix together light soy sauce, salt, sugar, and hot water. Stir well until the sugar and salt are completely dissolved. If you are using seasoned soy sauce, you can omit the salt.
• Heat the oil: In a wok or small saucepan, heat up about two tablespoons of vegetable oil or another neutral-flavoured cooking oil. You want to heat the oil over medium-high heat until it is hot but not smoking.
• Fry the aromatics: Add the remaining two-thirds of the ginger to the hot oil and fry for about one minute. Then, add the white parts of the scallions and cook for an additional 30 seconds.
• Add the remaining aromatics and soy sauce mixture: Put in the rest of the scallions and cilantro. The mixture should be sizzling. Immediately add the soy sauce mixture to the wok or saucepan.
• Bring to a bubble: Continue to cook the mixture until it comes to a gentle bubble or simmer. The scallions and cilantro should be just wilted, which should take about 30 seconds.
• Pour over the fish: Once the sauce is ready, remove it from the heat and carefully pour it over the steamed fish. Be sure to spoon the sauce evenly over the entire fish.

Note: If you prefer to add the raw aromatics after adding the sauce, you can follow a slightly different process. After pouring the sauce over the fish, heat an additional tablespoon of vegetable oil until hot. Carefully pour the hot oil over the raw ginger, scallions, and cilantro. The aromatics should sizzle and release their fragrance, adding extra flavour to the dish.

Steaming the fish

Firstly, select an appropriate steamer setup. The traditional method involves using a wok, a steaming rack, and a lid. If you don't have access to a wok, a large pot or deep skillet with a lid can also be used. Place a small round metal rack or an empty tuna can in the bottom of your chosen vessel, and fill it with 1-2 inches of water. Ensure that your setup is large enough to accommodate the fish; you may need to cut the fish into halves or use a fish fillet if you don't have a large steamer.

Once your steamer is prepared, it's time to focus on the fish itself. For the best flavour and texture, it is recommended to use a fresh whole fish that has been gutted and descaled. Rinse the fish thoroughly under running water, then pat it dry. To help the fish cook evenly and allow the flavours to penetrate, cut the fish at a 45-degree angle several times on each side.

The next step is to add aromatics to the fish. Cut scallions and ginger into thin strips, and place them underneath, over, and inside the cavity of the fish. These ingredients will lend a subtle aroma to the dish during steaming. Be generous with the aromatics if you particularly enjoy their flavours.

Now, you are ready to begin steaming. Place the fish on a heat-proof plate that fits inside your steamer setup. Carefully place the plate in the steamer, ensuring that the water is at a slow boil to generate enough steam without evaporating too quickly. Cover and steam the fish for 7-10 minutes, depending on its size and thickness. For smaller, thinner fillets, 4-5 minutes may be sufficient. To check if the fish is done, use a butter knife to gently pierce the thickest part of the fillet; if it falls easily through to the bottom of the plate, the fish is cooked.

Once the fish is steamed to perfection, carefully remove it from the steamer and drain any liquid that has accumulated on the plate. Spread some of the scallions, ginger, and cilantro (if using) over the steamed fish.

Serving the dish

Chinese steamed fish is a dish best served immediately. It is usually presented whole, as the fish head and tail are considered important, and it is often the last dish to be prepared so that it can be served straight away.

If you are serving the fish at the table, you can simply present the whole fish, or you can remove some of the bones and prepare it for your guests. Here is a step-by-step guide:

• Use a butter knife and serving fork to gently separate the meat from the backbone (the bone that runs through the fish, from head to tail). The backbone should be slightly translucent, and the meat opaque—a sign that the fish is cooked perfectly.
• Use a serving fork to carefully lift the meat off the backbone, and flip it over. You may have to do this in two pieces.
• With the backbone now exposed, carefully lift it up from the tail first. Break the backbone at the head of the fish and discard it.
• Gently push the bones that run along the top of the fish onto the side of the plate. If you have a Chinese guest, keep these on the plate as there is still meat on them, and it is considered wasteful to throw this piece away.
• There will also be larger bones along the rib cage, running down to the belly of the fish. These bones are long and can be pushed aside.
• Finally, spoon the surrounding sauce over your deboned steamed whole fish and serve. It is best enjoyed with rice!

If you have older Chinese guests, they may go for the fish head. If not, you should go for the fish cheeks and the meat just behind the head—these are very tender and some of the best parts of the fish.

Frequently asked questions