Make these delicious restaurant-style Chinese steamed fish fillets seasoned with soy sauce, ginger and green onions. A tasty Chinese steamed fish dish you can make in the comfort of your own kitchen with just a few ingredients.
This simple version of Chinese style steamed cod recipe uses fish fillets rather than a whole fish. No fish bones to pick out and very easy to make!
To make it even healthier, this recipe is sugar-free and low carb friendly. But of course, you can always use regular sugar as your sweetener if preferred.
What are Chinese style steamed fish fillets?
This Chinese steamed fish recipe uses fresh fish fillets that are steamed in an aromatic sauce, then the sauce is poured over the fish and topped with ginger and a sprinkle of scallions.
A sprinkle of chopped chili pepper or white pepper adds an extra level of flavor. You can also add fresh cilantro for garnish.
Why do you use fish fillets rather than whole fish to make this Chinese steamed fish recipe?
I like to use fish fillets simply because there are no bones to pick through and it cooks quickly. If you prefer, you can also use a whole fish. Just make sure the fish has been gutted, descaled and cleaned.
What fish is good for steaming?
I prefer using rock cod for this steamed cod recipe, but you can also use other types of flaky white fish meat such as snapper, grouper, sea bass, and whitefish.
What ingredients do I need and how do you make Chinese steamed fish recipe?
- Fish Fillets – these can be frozen or fresh.
- Salt – sea salt or table salt to lightly season the rock cod fillets.
- Dashi – adds umami flavor to the dish but you can sub with water if preferred.
- Cooking Oil – high temp neutral cooking oil such as vegetable oil, safflower oil, grapeseed oil.
- Japanese Sake (can be replaced with dry sherry) use Japanese cooking sake which is fairly inexpensive and can be found in most Asian supermarkets.
- Soy Sauce – low sodium is preferred. For gluten free you can use coconut aminos or tamari.
- Sweetener – use your preferred sweetener.
- Ginger – ginger takes away some of the fishiness and gives the fish a fresher taste.
- Garlic – peeled.
- Green Onion – loosely chopped and used for sauce.
- Cayenne Pepper – adds a little spice.
- Cilantro (optional) – used for garnish.
In a skillet or a wok, add dashi, vegetable oil, Japanese sake, soy sauce, sweetener, sliced ginger, sliced garlic, green onions and mix well. Bring liquid to a soft boil over medium high heat.
Reduce heat to medium-low once boiling, place a plate on top of steamer rack, cover with a lid and steam for 4-6 minutes or until the fish easily flakes off with a fork.
We steam the fish on a plate so the fish won’t break apart when being removed from the skillet or wok.
How to steam fish without a steamer?
For instructions on how to steam fish without a steamer, simply fill a large pot with half an inch of water. Place a shallow bowl or plate inside the pot, place the fish on in the shallow bowl and cover.
How long do you steam fish fillets for in a steamer?
Thawed fish fillets will cook for approximately 4-6 minutes depending on the thickness of the fillet, once done, meat in the center should easily flake off.
What is the nutrition information for this steamed fish recipe?
- 236 Calories
- 6g Carbohydrates
- 1g Fiber
- 43g Protein
- 2g Fat
- 98mg Cholesterol
- 374mg Sodium
- 1133mg Potassium
- 89mg Calcium
- 2mg Iron
- 601ui Vitamin A
- 10mg Vitamin C
Looking for other cooked fish recipes?
- Old Bay Fish Fry
- Japanese Miso Black Cod Gindara
- Seared Blackened Ahi Tuna Steak
- Japanese Style Seared Salmon
- Japanese Seared Hamachi Yellowtail
Now, let’s get steaming some Chinese style steamed fish fillets!
- Prepping Time 4M
- Steaming Time 4M
- Total Time 8M
- Net Carb/Serv ~5g
- Serving 2
Ingredients
Fish
- 1/2 lbs Rock Cod Fillets (can sub with other white meat fish fillets)
- 1/8 tsp Salt
- 1/2 Cup Dashi (can sub with water but will alter taste)
- 1 tbsp Vegetable Oil
- 1 tbsp Japanese Sake (can be replaced with dry sherry)
- 2 tbsp Soy Sauce
- 2 tsp Sweetener (sugar alternative, sugar or preferred sweetener)
- 1 Inch Ginger
- 4 Cloves Garlic
- 3 Stalk Green Onion
Toppings
- 1 Whole Cayenne Pepper
- 2 Stalk Green Onion
- 1/2 Inch Ginger
- 2-3 Stems Cilantro (optional)
Directions
1) Gather all the ingredients.
2) Prepare Dashi.
3) Slice ginger, garlic cloves, and green onions as shown below.
4) Cut match stick green onions, ginger and chop cayenne pepper as shown below. These will be used as the toppings so set them aside.
5) Pat fish fillets dry with a paper towel, lightly salt both sides and transfer to a heat safe plate.
6) In a stove top pot, add Dashi, vegetable oil, Japanese sake, Soy Sauce, sweetener, sliced ginger, sliced garlic, green onions and mix well. Bring liquid to a soft boil over medium heat.
7) Once boiling, reduce heat to medium-low, place plate on top of steaming rack (or directly on top of water if you don’t have a steaming rack), completely cover and steam for 4-6 minutes or until the fish easily flakes off with a fork.
8) Once fish is cooked, transfer to a serving plate, top with green onions, ginger, cayenne pepper and spoon the reserved liquid on top. Enjoy hot!
Hope you enjoy your Chinese style steamed fish!
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Chinese Style Steamed Fish Fillets
Ingredients
Fish
- 1/2 lbs Rock Cod Fillets can sub with other white meat fish fillets
- 1/8 tsp Salt
- 1/2 Cup Dashi can sub with water but will alter taste
- 1 tbsp Vegetable Oil
- 1 tbsp Japanese Sake can be replaced with dry sherry
- 2 tbsp Soy Sauce
- 2 tsp Sweetener sugar alternative, sugar or preferred sweetener
- 1 Inch Ginger
- 4 Cloves Garlic
- 3 Stalk Green Onion
Topping
- 1 Cayenne Pepper
- 2 Stalk Green Onion
- 1/2 Inch Ginger
- 2 Stems Cilantro optional
Instructions
- Gather all the ingredients.
- Prepare Dashi.
- Slice ginger, garlic cloves, and green onions as shown below.
- Cut match stick green onions, ginger and chop cayenne pepper as shown below. These will be used as the toppings so set them aside.
- Pat fish fillets dry with a paper towel, lightly salt both sides and transfer fillets to a heat safe plate.
- In a stove top pot, add Dashi, vegetable oil, Japanese sake, Soy Sauce, sweetener, sliced ginger, sliced garlic, green onions and mix well. Bring liquid to a soft boil over medium heat.
- Once boiling, reduce heat to medium-low, place plate on top of steaming rack (or directly on top of water if you don't have a steaming rack), completely cover and steam for 4-6 minutes or until the fish easily flakes off with a fork.
- Once fish is cooked, transfer to a serving plate, top with green onions, ginger, cayenne pepper and spoon the reserved liquid on top. Enjoy hot!
Video
Nutrition
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