Name: Chinese Steamed Fish with Ginger Shallot Sauce Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 2 x 350 – 400g (12 – 13 oz) bream or snapper fish, gutted, scaled, and cleaned; 2 stems shallots (scallions/green onions), diagonally julienned to 5cm (2″) length; 4 x 3cm (1 x 2″) piece of ginger, julienned; 2 tbsp Japanese cooking sake; 2 pinches of salt; 3 tsp soy sauce; 2 tsp sesame oil; Red chili, julienned (optional); 4 tbsp oil (vegetable, canola, or peanut oil)

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Introduction

Chinese Steamed Fish with Ginger Shallot Sauce is a delicate and flavorful dish that highlights the freshness of the fish with aromatic ginger and shallots. This classic recipe is simple to prepare and perfect for a healthy, elegant meal served alongside rice and steamed greens.

A whole steamed fish lies flat on a white round plate, covered in a light brown sauce that pools around the fish’s edges. On top of the fish are many thin, green, and pale yellow sliced scallions mixed with a few small bright red chili strips, adding color and texture. The fish’s silver tail extends off to the right side of the plate. To the top right corner, there is a white bowl filled with plain white rice, and next to it on the white marbled surface lie a pair of dark brown wooden chopsticks with a small golden square design near the thicker ends. The whole scene is bright and clean with soft natural light. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 x 350 – 400g / 12 – 13 oz bream or snapper fish, gutted, scaled and cleaned
2 stems of shallots (scallions / green onions), diagonally julienned to 5cm / 2″ length
4 x 3cm / 1 x 2″ piece of ginger, julienned
2 tbsp Japanese cooking sake
2 pinches of salt
3 tsp soy sauce
2 tsp sesame oil
4 tbsp oil (vegetable, canola or peanut oil)
Red chilli, julienned (optional)

Instructions

Step 1: Cut 2 slashes on each side of the fish, cutting through to the bone to allow flavors to penetrate.
Step 2: Drizzle 1 tablespoon of sake onto each fish to add subtle flavor and aid in steaming.
Step 3: Steam the fish using your preferred method or bake (see variations below).
Step 4: While fish is cooking, heat 4 tablespoons of oil over medium-high heat until hot and shimmering.
Step 5: Carefully transfer the cooked fish onto serving plates and top evenly with the julienned shallots and ginger.
Step 6: Sprinkle 2 pinches of salt over the fish, then drizzle with soy sauce and sesame oil for balanced seasoning.
Step 7: Pour the hot oil over the fish to sizzle and release the aroma of the ginger and shallots.
Step 8: Garnish with julienned red chilli if using, and serve immediately with steamed rice and Asian greens.

Tips & Variations

For a milder flavor, reduce or omit the red chilli garnish.
Use a bamboo steamer placed over boiling water for authentic steaming results.
Alternatively, bake the fish wrapped in foil at 180°C (350°F) for 15 minutes if you don’t have a steamer.
Try using other white fish like sea bass or cod for different textures and flavors.

Storage

Store any leftover steamed fish in an airtight container in the refrigerator for up to 1 day. Reheat gently in a microwave or steam briefly until warmed through. The sauce is best made fresh just before serving for optimal flavor and texture.

How to Serve

A whole steamed fish lies in the center of a large white plate, covered with long, thin green scallions and light, pale yellow ginger strips scattered on top. Small thin slices of red chili peppers add a touch of color on the heap of vegetables. The fish is partially submerged in a light brown soy sauce that pools around the base of the fish, mixing with a creamy pale yellow sauce. To the right, a pair of dark brown chopsticks rests horizontally on the white marbled surface next to a white bowl filled with fluffy white rice. The scene is bright and clean. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish for this recipe?

Fresh fish is preferred for the best texture and flavor, but you can use thawed frozen fish if fresh isn’t available. Make sure it is fully defrosted and drained before cooking.

What is the purpose of pouring hot oil over the fish?

Pouring hot oil over the ginger and shallots releases their aroma and slightly cooks them, adding a burst of flavor and a pleasing texture to the dish.