Name: Chinese Steamed Whole Fish with Ginger and Scallions
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: European
Ingredients: 1 whole fish, such as sea bream, tilapia, or red snapper (~1.5 pounds); 1/4 tsp salt; 2 scallions, green parts only and sliced thinly; Knob of ginger (about 2 inches), sliced thinly; 2 Tbsp soy sauce; 1 tsp dark soy sauce; 1 tsp sugar; 1 tsp sesame oil

I grew up eating Chinese Steamed Whole Fish with Ginger and Scallions so this dish always reminds me of childhood.

It is light, flavorful, and so easy to make for any occasion. I typically serve the fish with rice and pour the sauce on top for a healthy and delicious meal.

This dish is especially popular for Lunar New Year as a whole fish symbolizes abundance and wealth. Not only is this dish delicious, but it is also a meaningful one to share with loved ones during the festivities.

Table of Contents

Watch my Video Tutorial Below!

Why This Is Perfect for Lunar New Year

In Chinese culture, the whole fish represents prosperity, abundance, and unity.

The word for “fish” (鱼, yú) sounds like the word for “surplus” or “extra,” making it a lucky dish to welcome a year of abundance.

Why You’ll Love This Recipe

Easy to Prepare: Steaming is a quick and straightforward cooking method that requires minimal effort.
Delicate and Flavorful: The combination of fresh fish, ginger, scallions, and a light soy sauce enhances the natural taste of the fish.
Healthy and Light: This recipe is low in oil and retains the fish’s nutrients, making it a nutritious choice.
Versatile: Works with various types of fish, so you can use what’s freshest or most accessible.

Ingredients

For the Fish:

Whole Fish: A fresh fish like sea bream, tilapia, or red snapper provides a tender, flaky base for the dish.
Salt: Enhances the natural flavor of the fish and tenderizes it slightly during cooking.
Scallions: Adds a mild onion flavor and freshness to the dish.
Ginger: Provides a warm, spicy aroma that pairs beautifully with fish.

For the Sauce:

Soy Sauce: Forms the base of the sauce, adding savory umami flavor.
Dark Soy Sauce: Adds a rich color and deepens the umami flavor of the sauce.
Sugar: Balances the saltiness of the soy sauce with a touch of sweetness.
Sesame Oil: Adds a nutty aroma and richness to the sauce.

How to Make Chinese Steamed Whole Fish with Ginger and Scallions

Step 1: Prepare the Fish

Rinse and clean the fish thoroughly, both inside and out. Pat dry with paper towels and place the fish on a heatproof, steamer-safe dish.

Sprinkle salt evenly on both sides of the fish and inside the cavity. Arrange sliced ginger and scallions on top of the fish.

Step 2: Make the Sauce

In a small bowl, combine soy sauce, dark soy sauce, sugar, and sesame oil. Stir until the sugar dissolves and set aside.

Step 3: Steam the Fish

Fill a wok or large pot with water and bring it to a medium boil. Place the fish in the steamer and cover tightly.

Steam for 10-13 minutes, depending on the size of the fish, until the flesh turns white and flakes easily with a fork.

Step 4: Assemble the Dish

Once the fish is cooked, carefully remove it from the steamer and drain any excess liquid from the dish. Pour the prepared sauce evenly over the fish.

Optionally, garnish with more sliced ginger and scallions for added flavor and presentation.

Step 5: Serve

Serve the fish immediately with steamed rice or your favorite side dishes for a complete meal.

Storage

This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking.

Tips

Choose Fresh Fish: Opt for the freshest fish available for the best flavor and texture.
Adjust Steaming Time: Cooking time may vary depending on the size and thickness of the fish, so check for doneness before removing from the steamer.
Use a Heatproof Dish: Make sure the dish used for steaming is safe for high heat and fits snugly in your steamer setup.