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Saturday, May 29, 2010

Chinese Steamed Whole Fish

My mom used to steam fish all the time. Especially salmon, since in British Colombia, fresh salmon was always in abundance. I remember the subtle aromas of the fish steaming, and the sizzle of hot oil which my mom poured over the fish with ease.

This classical Chinese fish preparation results in a delicately flavored, moist fish. It is extremely healthy and tasty.

Chinese Steamed Whole Fish
Serves 2

Approx 750 grams Whole Fish, scaled and cleaned
2 tbsp Ginger, minced
1/4 cup Green Onion, thinly sliced
1 tbsp Soy Sauce
1 tbsp Canola Oil

Rinse the fish under cold water, then pat dry. Cut off the head and tail if desired. Make three score marks on each side of the fish (about 1/2 inch deep). Rub the minced ginger inside and outside the fish, being sure to rub it into the score marks. Season the fish with salt.

Place the fish in a steamer basket (either a bamboo basket lined with parchment paper or a metal steamer over simmering water). Steam for 15 minutes. The fish should be moist and just cooked… the flesh should easily come off the bone and should be just barely opaque. It is really important not to overcook the fish.

Place the fish onto the serving plate. Sprinkle with the green onion and drizzle with soy sauce. Then heat the canola oil in a small sauce pan. When hot, pour it over top of the fish. You should hear the fish sizzle. Serve with steamed rice.


  1. Fresh fish is best done steamed. Asians love steamed fish especially Sea Bass, as it has lots of nutrients.

    Luxury Indulgence

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  3. I really need to make this some time. That's one of my favourite dishes that mom used to make!