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Chinese Steamed Fish with Soy Sesame Sauce Recipe {Video}

April 2, 2014 by Jeanette 27 Comments

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This Chinese Steamed Fish with Soy Sesame Sauce is a classic dish that’s traditionally made using a whole fish. Here, I use fish filet which makes this recipe an easy preparation for dinnertime.

Chinese Steamed Fish with Soy Sesame Sauce

There are so many different cooking techniques in Chinese cuisine that I find fascinating. Most people are familiar with stir-frying when it comes to Chinese cooking, but I find many are not familiar with steaming and poaching in Chinese cuisine. There’s also the velveting technique that ensures the most tender chicken and fish.

Chinese Steamed Fish with Soy Sesame Sauce

The Chinese have many different ways to prepare fish, but one of the simplest and most delicious preparations is the recipe I’m sharing today for Chinese Steamed Fish with Soy Sesame Sauce. The most important thing is to use the freshest fish you can find because no matter how good a cooking technique is, nothing can cover up the smell of fish that’s past its prime.

Chinese Steamed Fish with Soy Sesame Sauce

The only piece of equipment you’ll need to make this fish is a steamer basket or a steamer set. When I use my steamer set, I place the fish on a plate, but when I use the steamer basket, I line the basket with napa cabbage or some other leafy vegetable. The best part is you can eat the veggies as part of your meal. Steaming time depends on the type of fish you use and the thickness. Here, I’ve used halibut, but tilapia, flounder, sea bass, red snapper, or barramundi would be great too.

Chinese Steamed Fish with Soy Sesame Sauce

The trick to this recipe is in the final sauce. A drizzle of soy sauce and some fresh scallions are laid on top of the steamed fish, and hot sesame oil is poured on top. The sesame oil sizzles as you do this, so be sure to do this in the sink to avoid splattering. The end result is a fragrant sauce that just barely cooks the scallion and brings out the flavor in the fish.

Chinese Steamed Fish with Soy Sesame Sauce

Watch my cooking video to see how easy this Chinese Steamed Fish is to make.

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Chinese Steamed Fish with Soy Sesame Sauce

This is a classic preparation for steamed Chinese fish. Traditionally, this is done with a whole fish, but this technique works well with fish filet as well.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 1
Calories 189 kcal

Ingredients

  • 4 ounces halibut filet or other fish filet try tilapia, cod, barramundi
  • 1 teaspoon rice wine white wine or sherry
  • dash of salt
  • 1 slice ginger minced
  • 1 scallion cut into 1 1/2" lengths
  • 1 teaspoon gluten-free soy sauce
  • 2 teaspoons sesame oil

Instructions

  1. Sprinkle rice wine over fish; sprinkle with salt. Place minced ginger and a few pieces of scallion on top. Steam for about 10-15 minutes, or until just tender. Steaming time will depend on thickness of fish.
  2. When fish is just about done, heat sesame oil in small skillet until hot.
  3. Remove fish from steamer and remove ginger and scallion on top. Sprinkle soy sauce on top of fish and lay a few more pieces of scallion on top of fish. Pour hot sesame oil on top of fish (I do this in the sink in case of splattering).

Recipe Notes

3 freestyle points

Nutrition Facts
Chinese Steamed Fish with Soy Sesame Sauce
Amount Per Serving
Calories 189 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Cholesterol 55mg18%
Sodium 414mg18%
Potassium 493mg14%
Carbohydrates 1g0%
Protein 21g42%
Vitamin A 195IU4%
Vitamin C 2.2mg3%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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Filed Under: Asian, Clean Eating, dairy-free, Dinner, gluten-free, healthy choices, main courses, Seafood Tagged With: Chinese steamed fish, how to steam fish, sesame oil, soy sauce, steaming fish

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Comments

  1. Joanne says

    April 2, 2014 at 6:33 am

    It’s true, you really don’t hear much about Chinese steaming methods! I do love how simple this is. And I’m a huge soy sauce fan, so that sauce sounds good enough to drink to me!

    Reply
    • Jeanette says

      April 2, 2014 at 9:28 pm

      Joanne – it is so funny that few people know about Chinese steaming – it’s used a lot actually and it’s such a healthy cooking method.

      Reply
  2. Krista@ Digital Health says

    April 2, 2014 at 7:13 am

    I just love chinese. The smell of scallion and ginger in soy sauce is awesome. Nice recipe Jeanette!

    Reply
    • Jeanette says

      April 2, 2014 at 9:29 pm

      Krista – the sauce is the best!

      Reply
  3. Angie@Angie's Recipes says

    April 2, 2014 at 7:56 am

    This is how my mom makes the steamed fish! This is so fresh and delectable!

    Reply
    • Jeanette says

      April 2, 2014 at 9:29 pm

      Angie – this is one of my favorite ways to enjoy fresh fish and it’s so easy!

      Reply
  4. David @ CookingChat says

    April 2, 2014 at 8:19 am

    Definitely saving this to try! I haven’t tried steaming fish, usually pan sear or grill it. Good to mix things up though.

    Reply
    • Jeanette says

      April 2, 2014 at 9:30 pm

      David – this is a nice easy, and light way to prepare fish, and a great alternative to searing and grilling. Let me know if you try it.

      Reply
  5. Georgia @ The Comfort of Cooking says

    April 2, 2014 at 11:29 am

    So fresh, flaky and delicious. I love this summery and simple dish, Jeanette!

    Reply
    • Jeanette says

      April 2, 2014 at 9:30 pm

      Thanks Georgia – yes, this is definitely a lighter dish, great for the start of warmer weather.

      Reply
  6. Nami | Just One Cookbook says

    April 2, 2014 at 3:28 pm

    I like the scorching hot sesame oil at the end! I heard about this method somewhere but I didn’t know how and when to use it. I’m going to try this! I have to buy those steaming basket first. 🙂 Thanks for the quick recipe!

    Reply
    • Jeanette says

      April 2, 2014 at 9:31 pm

      Nami – the hot sesame oil at the end if the trick. If you have a steamer (the Asian stacking ones work really well), you can use that too.

      Reply
  7. Kate says

    April 2, 2014 at 5:25 pm

    Hi, I clicked through one of your comments on Nami’s site and found this recipe. My boyfriend’s grandmother makes steamed fish similar to this, and it’s so delicious. Is there a good rule of thumb for steaming time related to fish thickness, or do you usually just check? I agree with Nami’s comment about the seared hot oil… nice touch.

    Reply
    • Jeanette says

      April 2, 2014 at 9:33 pm

      Kate – I don’t really have a good rule of thumb for timing the fish, although it never seems to take more than about 10 minutes for fish filet. Poke it with a chopstick and if the fish flakes, then it’s done. The hot oil is the key to this dish – hope you try it.

      Reply
  8. EA-The Spicy RD says

    April 2, 2014 at 5:37 pm

    Just gorgeous Jeanette and looks like it should be served in a restaurant! I really wish my kids liked fish more, but maybe I’ll have to try and tempt them again with this recipe 🙂

    Reply
    • Jeanette says

      April 2, 2014 at 9:33 pm

      Thanks EA – fish with kids can be tricky. My boys are not huge fish eaters either, but they do like this one when I use mild white fish varieties.

      Reply
  9. Alyssa (Everyday Maven) says

    April 3, 2014 at 12:54 am

    This is one of my favorite ways to eat fish!

    Reply
    • Jeanette says

      April 3, 2014 at 7:11 am

      Me too Alyssa – easy right?!

      Reply
  10. Christine from Cook the Story says

    April 3, 2014 at 9:36 am

    This looks SO healthy and delicious!

    Reply
    • Jeanette says

      April 3, 2014 at 10:09 am

      Thanks Christine 🙂

      Reply
  11. Pietro's Cafe says

    April 4, 2014 at 5:10 pm

    Looks incredible!

    Reply
    • Jeanette says

      April 4, 2014 at 7:52 pm

      Thanks! This is so easy – hope you’ll try it.

      Reply
  12. Sylvie | Gourmande in the Kitchen says

    April 7, 2014 at 6:51 pm

    What a wonderfully healthy and flavorful way to prepare fish!

    Reply
    • Jeanette says

      April 7, 2014 at 6:52 pm

      Thanks Sylvie – it’s so easy and very fresh tasting!

      Reply
  13. Kelly says

    May 2, 2014 at 5:38 am

    Oh, I love this Jeanette! My mom used to make fish like this for us when we were growing up. Yours looks gorgeous – just like the restaurant! I can’t wait to try this myself now. Pinning and thanks so much for sharing 🙂

    Reply
  14. René says

    April 3, 2015 at 12:15 pm

    It looks ideal for one or two servings but I have to feed six people and steaming sounds problematic. How do the Chinese deal with that? (I suppose they just have giant pots…!) I have a 4-pound steelhead trout and will have to bake it this time.

    Reply
    • Jeanette says

      April 13, 2015 at 8:44 pm

      Traditionally, a whole fish is steamed, not filets. Baking is definitely easier for larger groups. If you want to maintain a moist top, I would try covering the fish with foil before baking (pour a little wine on top before covering and baking)

      Reply

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Hi! I'm Jeanette - welcome! Step into my kitchen, where you'll find healthy dishes packed with flavor and goodness.

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