Some Chinese wedding banquets serve Cantonese steamed fish as one of the last courses, right before the last rice and noodle course. It is a traditional and simple dish.
That said, it’s also a dish that can be found on home dinner tables on any old weeknight. That’s how you know it’s not just easy…it’s really delicious.
One or two simple ingredients that you probably already have in your fridge and pantry are all you need. Come to think of it, I’d never written the recipe down before this. We’ve made it so many times that everyone in the family can make it in their sleep.
You’ll get the hang of it quickly too. It’s such an easy and delicious way to prepare fish.
Note: This recipe was originally published in October 2013. We have added new photos, clearer and more detailed instructions, metric measurements, and a video to the recipe. You can enjoy it now!
Steaming fish is a quick healthy and flavorful way to prepare seafood. The gentle cooking method with moist heat helps retain nutrients while giving the fish a light, delicate flavor. While steaming works great for most types of fish some varieties are better suited for this cooking technique.
When choosing fish to steam opt for lean tender fish with a delicate flavor that won’t get overpowered. The texture of the fish is also an important factor, as fish with firmer flesh will hold up better while steaming. Here is a guide to picking the best fish for steaming, along with tips on preparation, steaming times, and flavor pairings.
Factors to Consider When Choosing Fish for Steaming
Here are some key considerations when selecting fish to steam
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Texture – Fish with firmer, flaky flesh work well, like snapper, cod, halibut, and sea bass. Very delicate fish can fall apart.
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Flavor – Lean fish with mild flavor allow seasonings and sauces to shine. Salmon and trout have more pronounced flavor.
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Fat content – Leaner fish like flounder or sole cook up light. Fattier fish like salmon may get soft.
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Size – Opt for smaller fillets or steaks, about 6 oz. Larger pieces may not cook evenly.
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Freshness – Choose fresh fish that smells briny, not fishy. Freshness is key when gently cooking fish.
The Best Fish for Steaming
Here are some top recommendations for steaming fish:
Flatfish
- Flounder
- Sole
- Halibut
- Turbot
Flatfish like flounder, sole, halibut, and turbot have fine white meat and a delicate flavor. Their firmer texture makes these fish perfect for steaming.
Whitefish
- Cod
- Haddock
- Pollock
- Whiting
Whitefish like cod, haddock, and pollock are wildly popular for steaming. Their large, moist flakes and mild taste let other flavors shine through.
Sea Bass
- Striped Bass
- Black Sea Bass
Sea bass offers meaty texture and versatility, absorbing any aromatics nicely. It remains tender when steamed.
Tilapia and Perch
- Tilapia
- Ocean Perch
- Walleye
Affordable options like tilapia and ocean perch have delicate flakes that don’t fall apart when steamed. Their mild taste pairs well with spices.
Other Good Options
- Mahi Mahi
- Snapper
- Sole
- Branzino
- Catfish
Preparing the Fish for Steaming
Proper prep is key to steaming fish perfectly:
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Pat fish fillets dry before steaming to prevent splattering and evenly cook fish.
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Season fish lightly with salt, pepper, herbs or spices for flavor. Popular options include ginger, garlic, scallions, lemongrass or cilantro.
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For whole fish, make diagonal slits on both sides before steaming. This allows seasonings to penetrate and cooks the inner flesh.
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Lightly grease the steaming plate or banana leaves with oil to prevent sticking.
Steaming Times for Fish
Follow these steaming times based on thickness of fish:
- 1/2 inch thick – 5 to 6 minutes
- 3/4 inch thick – 6 to 8 minutes
- 1 inch thick – 8 to 10 minutes
Check for doneness early and continue steaming if needed. Fish should flake easily with a fork and look opaque throughout. Remember it will continue cooking off heat.
Sauces and Seasonings for Flavor
Gently steaming fish allows its fresh, subtle flavor to shine. A flavorful sauce or seasoning mixture completes the dish.
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Soy sauce – Traditional for Chinese steamed fish. Mix with ginger, garlic, scallions, etc.
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Oyster sauce – Adds a lovely hint of umami flavor.
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Hoisin sauce – Sweet savory flavor pairs nicely with steamed fish.
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Lemongrass – Fresh or dried lemongrass infuses a citrusy aroma.
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Cilantro – Freshness of cilantro balances the softness of steamed fish.
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Chili garlic sauce – Infuses heat and tangy flavor to steamed fish.
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Ginger and scallions – Classic Chinese flavors to pair with steamed fish.
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Lemon – Brightens up a simply steamed whitefish with some zest.
Steaming Technique and Serving
Follow these tips for perfect steamed fish:
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Use a steaming basket, rack, or plate suspended over boiling water in a covered pot, wok or steamer. This allows steam to surround the fish.
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Serve steamed fish immediately, drizzled with hot oil or sauce for added flavor and moisture.
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Garnish with julienned ginger, scallion greens, sesame seeds or microgreens for color.
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For whole fish, carefully transfer to a platter after steaming, along with broth for dipping.
Health Benefits of Steamed Fish
Steamed fish is one of the healthiest ways to enjoy seafood:
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Steaming retains nutrients like healthy omega-3s, vitamins, and minerals better than other cooking methods.
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Fish provides lean protein, vitamin D, selenium, zinc, iron and magnesium.
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Steaming requires no added fat or oil, keeping it a lean, low-calorie protein option.
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Fish intake is linked to heart health, better brain function, and reduced inflammation.
How Long Do You Steam Fish?
Steaming fish goes pretty quickly, especially with the fish fillets we’re using in this recipe.
If you’re looking to make a whole fish, check out our comprehensive recipe for Chinese Steamed Whole Fish. As with any protein, bones make it take longer to cook, which can make it harder to tell when your fish is done.
But the type, size, and thickness of your fish fillet will still change the amount of time it takes to steam.
For small, thin filets, your fish may cook in as little time as 4-5 minutes. Thicker, larger filets will take longer.
How do you know when the fish is done? Just poke a hole in the thickest part of the filet with a dull butter knife. The fish is done when the butter knife falls through the fish easily, without resistance.
It’s best to check the fish earlier and keep steaming for an additional 1-2 minutes if needed. Avoid overcooking the fish, as it can get tough or rubbery!.
What If I Don’t Have a Wok or Steamer?
For years, people have used a wok, a bamboo steamer, and a steaming rack and lid to steam fish or any other food.
A lot of restaurants have steam ovens or big multi-level steamers, but a big wok is still the most versatile way to steam food, especially if you’re cooking a big fish or filet. For more ideas and tips on steaming, see our post on Chinese Steaming Techniques.
As you’ll see in that post, not having a steamer or wok is ok. You can simply use a large pot or deep skillet with a lid. If you want to steam something, you can use a rack or put an empty tuna can in 1-2 inches of water. Voila! You have a steaming setup.
Check out our Chinese cooking tools page for more information on tools you need for steamed dishes. Check out some of the simple plate-lifting tools that can make your life easier when you’re working with hot plates.
Dad’s TASTIEST Steamed Fish! (薑葱蒸魚)
What is the best fish for steamed dishes?
Based on these criteria, here is a comprehensive list of the best fish for steamed dishes: 1. Salmon Renowned for its rich flavor and firm texture, salmon is an excellent choice for steaming. Its high omega -3 fatty acid content adds nutritional value and contributes to its moist, flaky texture.
How do you choose a fish for steaming?
This method is particularly suitable for fish with delicate flesh, as it prevents them from drying out or becoming tough. When selecting fish for steaming, several factors come into play: Firmness: Fish with a firm texture, such as salmon, halibut, and sea bass, hold their shape well during steaming, preventing them from breaking apart.
What kind of fish do you use to make Chinese steamed fish?
Many types of fish can be used to make delicious Chinese style steamed fish. For shooting this recipe, I used sea bream which is widely available in the UK. Sea bass, grass carp, perch, grouper, catfish, flounder, etc. all work very well. Although traditional recipes call for white flesh fish, I find rainbow trout a great option too.
How to steam fish in a steamer?
Place some sectioned green onion stalks on the steaming dish and place the fish on top. This help to steam the fish evenly on both sides and help to prevent the skin from sticking to the plate. The green onion also helps to remove fishy aroma 4. ENOUGH WATER IN THE STEAMER Make sure you fill up the steamer with enough water.