Steamed Fish

  • Preparation time: 10 minutes (excluding cleaning fish)
  • Cooking time: 7-10 minutes
  • Difficulty Level: **


  • 700g-1kg fish (blue cod/flounder/..) 700
  • 2 tablespoons light soy sauce 2
  • 2 tablespoons oil 2
  • 3 tablespoons finely shredded ginger 3
  • 6 slices ginger 6
  • 2 spring onions (scallions), finely shredded 2
  • 2 red chilli, finely chopped 2

How to Cook

To gut the fish, make a cut from the throat to the tail and pull out the guts through the stomach. Remove any scales with a fish scaler or the back of a knife. Check that the gills have been cut out, then rinse the fish under cold running water and drain thoroughly in a colander.

Place the fish in a large bowl. Put three deep cuts on top side of the fish, and place one slice of ginger inside of each cut, and place the rest of the slices inside of the fish.

Steam over boiled water in a covered wok for 5-8 minutes, or until the fish flakes when the skin is pressed firmly or the dorsal fin pulls out easily. Remove the fish from the steamer and place on a heatproof platter.

Sprinkle the fish with the spring onion, shredded ginger and chopped chilli. Heat a wok over high heat, add the oil and heat until smoking, and slowly pour the hot oil over the fish, make sure the oil goes through the spring onion. This will bring the spring onion flavour into fish, and make the fish skin crisp.

Drain the oil out of the platter by paper towel as much as you can. (a bit left over is fine). Then pour light soy sauce all over the fish.

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