Chinese Fish Recipe: Ginger-Scallion Steamed Fish

This Chinese ginger-scallion steamed fish is a Cantonese-style dish of tender white fish finished with soy sauce, fresh aromatics, and a brief sizzle of hot oil. Steaming keeps the fish moist while letting its mild flavor come through, and using fillets makes the recipe practical for a weeknight; whole-fish and family versions vary across Chinese cuisines.

Ingredients

Choose fillets of similar thickness so they finish steaming at about the same time. Sea bass is a classic-feeling choice, but cod, haddock, tilapia, or another mild, firm white fish works well. Shaoxing wine adds a rounded, savory fragrance; it is a Chinese rice wine, not rice vinegar. If you cannot find it, use dry sherry, or leave it out and add the same amount of water.

1½ lb (680 g) boneless, skin-on or skinless white fish fillets, about ¾–1 inch (2–2.5 cm) thick
2 tbsp (30 ml) Shaoxing wine, divided, or dry sherry
¼ tsp (1.5 g) fine salt
⅛ tsp (0.3 g) ground white pepper
1 piece fresh ginger, about 2 inches (5 cm) long or 1 oz (30 g), peeled and cut into fine matchsticks
4 scallions (about 1½ oz / 40 g), cut into thin lengthwise strips; keep the white and green portions together
3 tbsp (45 ml) light soy sauce
2 tbsp (30 ml) water
1 tsp (4 g) granulated sugar
2 tbsp (30 ml) neutral oil, such as canola or peanut oil
1 tsp (5 ml) toasted sesame oil, optional
¼ cup (10 g) fresh cilantro leaves, optional, for serving

Instructions

Prepare the fish and aromatics. Pat the fillets dry and check carefully for pin bones, removing any you find with clean tweezers. Arrange pieces of similar thickness together. In the time allowed for preparation, peel and cut the ginger, slice the scallions, and measure the sauce ingredients. Season the fish with the salt, white pepper, and 1 tablespoon (15 ml) of the Shaoxing wine. Let it stand while you set up the steamer; this short seasoning step is not a long marinade.
Set up the steamer. Pour about 1–2 inches (2.5–5 cm) of water into a wok or a wide pot fitted with a rack or steamer insert. The water must sit below the plate. Bring it to a steady boil over high heat, allowing about 4–5 minutes. Choose a heatproof plate that fits inside the pot and is large enough to hold the fish in one layer. Set aside a lid that will cover the pot securely.
Arrange and steam. Scatter about half the ginger on the plate, lay the fish over it in a single layer, and place the remaining ginger on top. Set the plate in the steamer using tongs or heatproof gloves, then cover promptly. Steam over actively simmering water for about 8–10 minutes for fillets ¾–1 inch (2–2.5 cm) thick. Thicker pieces may need longer; start checking at 8 minutes rather than relying only on the clock.
Check the temperature. Insert an instant-read food thermometer sideways into the thickest part of a fillet. The USDA FSIS safe minimum internal temperature for fish is 145°F (63°C). If it has not reached that temperature, cover the pot and steam for another minute or two before checking again. The flesh should also look opaque and separate easily into flakes, but the thermometer is the reliable safety check. Carefully lift the plate from the steamer.
Make the soy sauce. While the fish steams, put the light soy sauce, water, sugar, and remaining 1 tablespoon (15 ml) Shaoxing wine in a small saucepan. Stir over medium heat for about 2 minutes, just until the sugar dissolves and the mixture is hot; it does not need to reduce into a thick glaze. Turn off the heat. If you prefer a less salty finish, begin with 2 tablespoons (30 ml) soy sauce and add more to taste.
Finish with scallions and hot oil. If the fish has released a large pool of liquid, carefully spoon off some of it, leaving the fish moist. Scatter the scallion strips over the fish. Heat the neutral oil in a small pan until it shimmers but is not smoking, about 1–2 minutes. Pour the hot soy mixture around and over the fish, then carefully drizzle the hot oil over the scallions and ginger. It should sizzle briefly. Add sesame oil, if using, and cilantro. Serve at once with the sauce from the plate.

Tips

Choose an even thickness. A thin tail end can overcook before the center of a thick fillet is done. Fold a very thin end underneath itself, or cut the fish into similarly sized portions. If using frozen fish, thaw it fully in the refrigerator and pat it dry so excess water does not dilute the seasoning.
Keep the steam steady. The water should boil before the fish goes in, and the lid should stay on during cooking. Lifting the lid lets heat escape and makes the timing less predictable. Check the water level before starting, especially if your pot is wide.
Adjust the sauce rather than over-seasoning the fish. Soy sauce brands vary in saltiness, so taste the warm sauce before pouring it on. Light soy sauce gives a clean savory flavor; dark soy sauce is thicker and more intense, so it is not a direct one-for-one replacement unless you like a deeper, sweeter finish.
Handle the hot plate carefully. A plate from a steamer can be extremely hot and slippery with fish juices. Use dry oven mitts or sturdy tongs, keep your hands away from escaping steam, and set the plate on a heat-safe surface before finishing the dish.

Serving Suggestions

Serve the fish as soon as it is dressed, while the scallions are still bright and the oil is aromatic. Steamed jasmine rice is a natural accompaniment: spoon a little of the soy-and-fish-juice sauce over each serving, and add more at the table. Plain rice is particularly helpful if your soy sauce is on the salty side. For a fuller meal, pair the fish with a simple vegetable dish such as steamed bok choy, stir-fried gai lan, or quickly cooked green beans.

For a family-style presentation, bring the fish to the table on its steaming plate, set it on a trivet, and let everyone serve themselves with rice and vegetables. For individual plates, lift the fillets gently with a broad spatula so they stay intact, then spoon the ginger, scallions, and sauce over each portion. Have extra soy sauce or chili oil available separately rather than adding a lot of either to the whole plate; that keeps the delicate fish flavor in balance and lets diners season to taste.

Variations

Use a whole fish. A cleaned, scaled whole fish is a traditional presentation in many Chinese-style steamed fish recipes. Cooking time depends on its weight and thickness, so the fillet timing here will not apply. Make shallow diagonal slashes on both sides, season the cavity and skin lightly, and steam until the thickest part reaches 145°F (63°C), checking near the backbone with a thermometer. Use a plate large enough to hold the fish and confirm that it fits in the covered steamer before you begin.

Make it without Shaoxing wine. Dry sherry is the closest easy substitute in this recipe. If avoiding alcohol or you do not have sherry, use water instead; the result will be a little less fragrant but still savory and satisfying. Do not substitute rice vinegar, which is acidic and will change the flavor considerably.

Add a gentle chile note. Add a few thin slices of fresh red chile with the scallions, or serve chili oil on the side. For a more aromatic finish, add a small pinch of finely grated citrus zest, though that is a modern variation rather than a traditional requirement. Keep stronger additions modest so they do not cover the ginger, scallion, and fish.

Use a different fish or soy sauce. Haddock, cod, tilapia, and sea bass are all suitable when cut to a similar thickness. For a gluten-free version, use a gluten-free soy sauce or tamari and check that the Shaoxing wine substitute and other packaged ingredients meet your needs. Tamari can taste fuller and sometimes saltier, so taste the sauce before serving.

Storage and Reheating

For food safety, refrigerate cooked fish within 2 hours of cooking, sooner if the room is very warm. Store leftovers in a covered, shallow container in the refrigerator and use them within 3–4 days. The texture is best on the day it is made; after refrigeration, steamed fish can become firmer and the scallions lose their fresh appearance. If possible, keep the fish and any extra sauce together so the fillets do not dry out.

Reheat only the portion you plan to eat. Place it in a covered heatproof dish with a spoonful of water or reserved sauce and warm it gently in a steamer or microwave until the center reaches 165°F (74°C), the USDA FSIS temperature for reheated leftovers. Heat in short intervals in the microwave to avoid drying the fish, checking the temperature in the thickest part. You can also eat properly chilled leftovers cold, but do not leave them at room temperature for more than 2 hours. Discard fish that has been held longer than recommended or has an unusual odor or appearance.

Frequently Asked Questions

What fish is best for Chinese steamed fish?

Choose a mild fish with firm flesh that can hold together through steaming. Sea bass is a familiar choice for Cantonese-style preparations, while cod, haddock, and tilapia are convenient options for fillets. The most important practical detail is consistent thickness: similar-sized pieces cook more evenly and are easier to check for doneness.

Can I make this recipe without a bamboo steamer?

Yes. A wok or wide pot with a metal steaming rack works well, as long as the plate sits above the water and the lid closes over it. You can improvise a stable rack with a heatproof trivet designed for steaming, but make sure the plate cannot tip and that there is enough room to lift it out safely. Do not let the water touch the fish plate.

How do I know when steamed fish is done?

Check the thickest part with an instant-read thermometer: fish should reach 145°F (63°C), the USDA FSIS safe minimum internal temperature. The flesh should be opaque and flake with gentle pressure, but appearance alone can be misleading, particularly with thick pieces. If it is below temperature, return it to the steamer and check again after a short interval.

Can I prepare the ingredients ahead?

You can slice the ginger and scallions and mix the soy sauce, water, sugar, and wine several hours ahead; cover and refrigerate them separately. For the best texture, steam the fish and heat the oil just before serving. If the fish has already been seasoned, keep it covered in the refrigerator rather than leaving raw fish at room temperature, and cook it promptly.

Why is there liquid on the plate after steaming?

Fish naturally releases moisture as it cooks, and a small amount of liquid is normal. It adds flavor to the finished sauce, so leave some on the plate. If there is enough to make the sauce watery, carefully spoon off a portion before adding the hot soy mixture. Drying the fillets before cooking and avoiding overcrowding also help keep the finish from becoming diluted.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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