Steaming Chinese Tilapia: A Beginner's Guide To Perfection

Chinese-style steamed tilapia is a delicious and healthy dish that is simple to make and full of flavour. It is a staple in Chinese home cooking and is often served during celebratory occasions, such as Chinese New Year, as it symbolises wealth and good fortune. The dish is typically prepared with a whole tilapia, gutted and scaled, and steamed to perfection. The steaming method helps retain the natural taste of the fish, resulting in juicy and tender meat that flakes easily.

The seasoning for this dish is typically a blend of soy sauce, Shaoxing wine, sesame oil, and fresh ingredients like ginger, garlic, and green onions, which add a bright fragrance and an aromatic crunch. The whole fish is stuffed with these aromatics and steamed until perfectly cooked, then finished with a drizzle of hot oil and seasoned soy sauce.

This Chinese-style steamed tilapia recipe is a must-try for those who enjoy the delicate flavour of fish enhanced by a simple yet flavourful preparation.

Preparing the fish

Firstly, select a fresh whole tilapia, preferably a smaller fish, as it will cook faster and taste juicier. The fish should weigh around 400-500 grams, and it should have clear eyes and metallic scales with no fishy smell. You can ask the fishmonger to gut and scale the fish for you, or you can do this yourself at home.

Once you have your whole tilapia, it's time to clean and season it. Rinse the fish thoroughly under cold running water, then pat it dry with paper towels. Scoring the fish is an important step, as it helps the fish cook evenly and allows the flavours of the aromatics to penetrate the flesh. Use a sharp knife to make 3-4 scores about 1 inch apart on both sides of the fish.

Now, it's time to add the aromatics. For this Chinese-style steamed tilapia, you will need ginger, garlic, and green onions (scallions). Slice or julienne the ginger, and slice or chop the garlic and green onions. You can also tie the scallion stalks into a knot to be placed inside the fish cavity. Stuff the cavity of the fish with the aromatics, reserving some to sprinkle on top. You can also add other ingredients like cilantro (coriander) or chilli slices, depending on your preference for spice.

After stuffing the fish, it's time to add the sauces. Drizzle soy sauce over the fish, being generous with the amount. You can use Chinese light soy sauce or regular soy sauce. Some recipes also call for sesame oil or Chinese rice wine (Shaoxing wine) to be added at this stage.

Place the seasoned tilapia on a heat-proof plate that fits inside your steamer. If you are using a bamboo or metal steamer, ensure that it is large enough to accommodate the whole fish. You can also use a wok or a large skillet with a steamer rack in the middle. Add water to the steamer or wok, making sure it is lower than the steaming rack or plate. Bring the water to a full boil before placing the fish inside.

Cover the steamer or wok with a lid and let the tilapia steam for 15-20 minutes, depending on the size of the fish. For a 500-gram fish, 30 minutes of steaming is recommended. To check if the fish is done, insert the tip of a small knife into the thickest part of the flesh; if it flakes easily, your tilapia is ready!

Once the fish is cooked, carefully remove the plate from the steamer and discard any excess liquid that has accumulated. Your Chinese-style steamed tilapia is now ready to be served!

Choosing a steamer

When choosing a steamer to cook Chinese-style steamed tilapia, there are a few options to consider. The most traditional option is a bamboo steamer with baskets that can be stacked on top of each other. Bamboo steamers are the default in Asia as they allow steam to evaporate, and there is very little condensation that falls back into the food. If you are using a bamboo steamer, make sure the lid is domed to avoid condensation falling back onto the fish.

If you are using a metal steamer, which is more popular outside of Asia, be aware that condensation may be an issue. To minimise condensation, you can place the steamer lid on a large piece of cheesecloth and tie the corners to cover the lid, leaving only the handle visible. The fabric will help to soak up the steam.

Another option for a steamer is to use a large skillet or wok with a steamer rack placed in the middle. This setup is ideal if you are steaming a whole fish, as it can accommodate a larger plate. To set up this type of steamer, place a small bowl or wire steamer rack in the middle of the wok or skillet, and add water to a level below the bowl or rack. Then, place the plate of fish on top of the bowl or rack, cover, and steam.

If you are using a smaller steamer, you may need to cut the fish in half and place the pieces side by side on a small plate that fits into your steamer. Alternatively, you can use a fish fillet, which takes up less space.

Aromatics and seasoning

For aromatics, you will need ginger, garlic, and green onions (also known as scallions). These ingredients are foundational in Chinese cooking and are known for their subtle fragrance. To prepare them, slice or chop the ginger and garlic, and roughly chop the green onions. You can also julienne the ginger and green onions if you prefer.

To season the steamed tilapia, soy sauce is the star ingredient. Use light soy sauce, such as Chinese light soy sauce, Japanese soy sauce, or Hawaiian soy sauce. Avoid using dark soy sauce. You will need approximately 2 to 3 tablespoons of soy sauce for seasoning the fish. Additionally, you can add a small amount of salt and pepper to taste.

If you want to take the dish up a notch, you can include some optional ingredients like Sichuan peppercorns, dried chilli peppers, or Chinese rice wine (Shaoxing wine). These ingredients will add a subtle hint of spiciness and a numbing sensation, elevating the overall taste of the dish.

When preparing the fish, stuff the cavity with the aromatics—ginger, garlic, and green onions. You can also place some of these aromatics underneath and over the fish for added flavour. Then, sprinkle the fish with salt and pepper and pour soy sauce over it. If using Chinese rice wine, drizzle it over the fish along with the soy sauce.

After steaming the fish, you can further enhance the aromatics by heating up oil in a pan and adding sliced dried chilli peppers and Sichuan peppercorns. Once the oil is warm, carefully pour it over the steamed fish, creating a sizzling aromatic finish.

Cooking the fish

Firstly, you'll want to clean your tilapia and pat it dry with paper towels. You can use a whole fish or fillets, but the whole fish is traditional and makes for a great presentation. If you're using a whole fish, you'll want to gut it and remove the scales. You can ask your fishmonger to do this for you.

Next, you'll want to prepare your steamer. If you're using a bamboo steamer, fill the steamer pot with enough water to reach a depth of two inches and start heating it. If you're using a metal steamer, place a large piece of cheesecloth over the lid to minimise condensation falling into the fish. You can also use a wok with a steamer rack or a large skillet with a steamer rack.

Now, you'll want to season your fish. You can rub salt and pepper all over the fish, including the cavity. Then, stuff the cavity with garlic and ginger. You can also add green onions or scallions. If you're using fillets, place the aromatics on top and bottom of the fish.

Once the water is boiling, place the fish in the steamer basket, cover, and steam for 15-30 minutes, depending on the size of your fish. For fillets, this will usually take around 8 minutes. You'll know the fish is done when it flakes easily.

When the fish is done, carefully remove it from the steamer and transfer it to a plate. If you want to add a sauce, now is the time to do it. A simple sauce of soy sauce, Chinese rice wine, sesame oil, and brown sugar goes well with this dish. You can also make a garlic oil by heating oil in a pan and frying garlic until golden. Pour the sauce and/or garlic oil over the fish, and top with fresh cilantro or green onions. Serve immediately.

Sauces and serving suggestions

Chinese-style steamed tilapia is often seasoned with soy sauce, ginger, garlic, and green onions. This combination of foundational ingredients for Chinese cooking is used to stuff the cavity of the fish, and is also sprinkled on top.

For a simple sauce, heat up some oil with sliced dried chilli and a pinch of whole Sichuan peppercorns. As soon as the oil starts to smoke, pour it over the fish. This will create a subtle hint of spiciness and a numbing sensation that can elevate the taste of the dish.

For a more complex sauce, you can make a blend of soy sauce, Shaoxing wine (Chinese rice wine), sesame oil, brown sugar, and canola oil. Place all the ingredients in a small saucepan and bring to a simmer, then pour over the fish.

Chinese-style steamed tilapia is often served as one of the main dishes during a multi-course meal. It is usually accompanied by another protein, such as fried chicken or ribs, as well as vegetables like cucumber salad, potato salad, or Chinese broccoli with oyster sauce. It is traditionally served with rice.

When serving, it is important to use a heat-proof bowl and to serve the fish immediately, as the flesh will be soft and flaky, and moving it might tear the flesh.

Frequently asked questions