Steaming Fish, Chinese Style: A Beginner's Guide

Chinese steamed fish is a classic dish in Chinese home cooking, often served at celebratory occasions and during Chinese New Year. It is believed to symbolise wealth and good fortune.

The dish is simple to make and requires very few ingredients. A whole fish is stuffed with ginger and green onion, then steamed until tender and flaky. The fish is then seared with an aromatic infused hot oil to make it extra fragrant, and served with seasoned soy sauce.

The fresh ginger and green onion help to eliminate any fishiness, while the seasoned soy sauce adds a sweet and savoury umami flavour to the dish. The fish is cooked for a short amount of time to ensure that the meat is silky, tender and moist.

Selecting the right fish

Freshness

The best fish for Chinese steamed fish is one that is freshly caught and still alive. This ensures the fish is as fresh as possible, resulting in a more tender and juicy final product. If you don't have access to live fish, the next best option is to choose a fresh whole fish with clear eyes and metallic scales. Avoid fish with a strong fishy or stinky smell, as this indicates that it is not fresh.

Size

It is important to select a small fish, typically around 1 lb (500 g) or smaller. Smaller fish cook faster and tend to have juicier meat. Additionally, a smaller fish will fit more easily into your steamer or cookware. If using a fish fillet, you can choose from a wider variety of fish, such as snapper or cod.

Type of Fish

When it comes to the type of fish, delicate white fish is the best option for steaming. Sea bass, branzino, flounder, tilapia, and haddock are all great choices. Avoid oily and firm fish like bluefish, mackerel, or swordfish, as they are not suitable for steaming. If you're feeling adventurous, you can try freshwater fish like the Marble Goby, a favourite in Malaysia.

Availability

Depending on your location, the availability of fresh or live whole fish may vary. If you cannot find fresh or live whole fish, you can opt for frozen fish fillets. While it may not be the traditional choice, it can still produce a delicious steamed fish dish.

Remember, the key to selecting the right fish is ensuring freshness, choosing the appropriate size, and opting for delicate white fish varieties. With the right fish, you'll be well on your way to creating a mouthwatering Chinese steamed fish dish.

Preparing the fish for cooking

Firstly, select the right fish. The best fish for Chinese steamed fish is a live fish, or at least a very fresh whole fish. Look for clear eyes and metallic scales, and avoid any fish with a strong fishy smell. Choose a small fish, weighing around 1 lb (500 g), as it will cook faster and taste juicier. Branzino, flounder, tilapia, snapper, and cod are good options.

If using a whole fish, ask the fishmonger to gut and scale it for you. You can also do this yourself using a serrated steak knife to remove the scales, and kitchen shears to cut off the fins, leaving the tail and head intact. Check the cavity for any remaining gills and remove them, then rinse the fish thoroughly and pat it dry with paper towels.

Score the fish by making 3-4 cuts about 1" (2.5 cm) apart. This will help the flavours penetrate the fish during cooking.

Place the fish on a heat-proof plate that is large enough to accommodate it and will fit inside your steamer. If using a whole fish, bend it slightly if it is too long. You can also use a wok with a metal steam rack or a bamboo steamer.

Stuff the cavity of the fish with ginger slices and green onion (scallion). You can also add a drizzle of Shaoxing wine or Chinese rice wine, and a light sprinkling of salt. Cover the fish with another layer of green onion. Let the fish marinate for 10 minutes at room temperature or up to half a day in the fridge.

Now your fish is ready to be steamed! Place the plate of fish inside the steamer, cover, and bring the water to a boil over high heat. The steaming time will depend on the size and thickness of your fish, but it usually takes around 5-10 minutes for a whole fish and a little longer for a fish fillet.

To check if the fish is done, use a fork or a butter knife to gently flake the meat from the bone. The fish is cooked when the meat flakes easily and is opaque, while the bone should remain slightly translucent. Be careful not to overcook the fish, as it will become tough and dry.

Setting up the steamer

To set up the steamer for Chinese steamed fish, you will need a wok, a steamer rack, and an oval plate. If you don't have a wok, a large oval pot will also work. If your steamer is too small to fit the whole fish, you can cut the fish in half and place the halves in a round dish.

• Prepare your steaming setup by placing a small round metal elevated rack or an empty tuna can at the bottom of your wok or pot. This will elevate the plate with the fish above the water.
• Fill the wok or pot with 1-2 inches of water. Make sure the water does not touch the bottom of the steamer rack.
• Bring the water to a boil over high heat.
• Place the plate with the fish on the steamer rack, cover, and steam for the recommended time (usually around 8-10 minutes for a whole fish).
• To check if the fish is done, use a butter knife to gently pierce the thickest part of the fish. The fish is cooked when the knife falls through easily without resistance.
• Once the fish is cooked, carefully remove the plate from the steamer and pour off any accumulated liquid.

Now your Chinese steamed fish is ready to be served!

Cooking the fish

The first step is to clean the fish thoroughly by removing scales, guts, gills, etc. Then, pat it dry with paper towels. Rinse the fish in cold water and season the fish inside and out with salt and pepper.

Next, you'll want to prepare your steaming setup. You can use a metal tiered steamer, a wok/deep skillet/pot with a lid, or even a traditional Chinese wok with a lid, propped up with a bowl or a pair of chopsticks. The key is to ensure your setup is big and wide enough to fit the whole fish. Place a heatproof plate inside your setup, large enough to accommodate the fish, and bend the fish slightly if it is too long.

Now, stuff half of the ginger inside the cavity of the fish and spread the remaining ginger on top. You can also add other aromatics like scallions or green onions at this stage. Pour a small amount of Shaoxing wine or Chinese rice wine over the fish.

Bring water to a boil in your steaming setup and place the plate of fish inside. Cover and steam for about 5-10 minutes, depending on the size and thickness of your fish. A good rule of thumb is to steam for 8-10 minutes, adjusting to 8 minutes for a smaller fish or 10 minutes for a larger one. Check for doneness by using a butter knife to gently pierce the thickest part of the fish. If it falls easily through to the bottom of the plate, it is done.

Once the fish is cooked, carefully remove the plate from the steamer and pour off any accumulated liquid. Spread the remaining aromatics (scallions, green onions, and/or cilantro) on top of the fish.

To make the sauce, heat a wok or small saucepan to medium-high heat and add vegetable or canola oil. Add the remaining ginger and fry for about a minute. Then, add the white parts of the scallions and cook for another 30 seconds. After that, add the rest of the scallions and cilantro. The mixture should be sizzling.

Finally, add the soy sauce mixture. You can make this by combining light soy sauce, salt, sugar, and hot water in a separate bowl. Bring the mixture to a bubble and cook until the scallions and cilantro are just wilted, about 30 seconds.

Pour this delicious sauce over the steamed fish and serve immediately with steamed white rice.

Serving the steamed fish

Once your Chinese-style steamed fish is ready, it's time to serve it. The fish should look spectacular, so you'll want to present it whole—it should definitely be the last dish prepared so you can serve it right away.

If you're squeamish, you might want to dig in right away, but if you're comfortable with the idea, you can remove some of the bones and prepare it for your guests at the table. It's like carving the turkey at Thanksgiving. Here's how to do it:

• Use a butter knife and serving fork to gently separate the meat from the main backbone (the bone that runs through the fish, from head to tail). The backbone should be slightly translucent, but the meat opaque—a sign that the fish is cooked perfectly.
• Use a serving fork to carefully lift the meat off the main central 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 away the bones that run along the top of the fish onto the side of the plate. If you have a Chinese guest, keep those on the plate (there's still meat on them, and it's considered wasteful to throw that piece away).
• There will also be larger bones along the rib cage, running down to the belly of the fish. These bones are long, so they can be pushed aside.
• Finally, spoon the surrounding sauce over your deboned steamed whole fish and let everyone dig in! Make sure you cook lots of rice, because it's absolutely delicious with the sauce.

Frequently asked questions