Chinese Style Steamed Fish Fillets

Make these delicious restaurant style Chinese steamed fish fillets easily and in the comfort of your own kitchen with just a few ingredients and under 8 minutes!

Chinese style steamed fish fillets topped with green onions and sliced ginger with sauce being poured on top

Growing up, whenever we would go to a Chinese restaurant for any type of special occasion, I can always be sure to have steamed fish on the table.

Seasoned with a soy sauce based sauce, sticks of ginger and green onions, this was one of my favorite ways to eat fish!

Now that I am older and have children of my own, this is still one of my favorite ways fish is prepared and my kids love it too!

This is why I am so excited to share our easy simple version of Chinese style steamed fish using fish fillets without the unnecessary carbs!  A simple sub of sugar for a keto friendly sweetener is all it takes!

All this in under 8 minutes makes this steamed fish fillets recipe a win!

Chinese style steamed fish fillets topped with green onions and sliced ginger being picked up with a pair of chopsticks

What’s Chinese style steamed fish fillets?

Fresh fish fillets are steamed in an aromatic sauce, then the sauce is poured over the fish and topped with ginger and scallions.  Chopped cayenne pepper adds an extra level of flavor.

What kind of fish fillets should I use for this steamed fish recipe?

I prefer using rock cod, which I found at my local Costco and supermarkets, but you can also use other types of white meat fish such as snapper, grouper, pacific cod, and whitefish.

Fresh rock cod fillets on a cutting board being prepared to be used in a Chinese style steamed fish recipe

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 and cleaned.

What’s dashi and how do you make it?

Dashi is a fish stock made from dried bonito flakes boiled in water.  For ease of use, feel free to also use dashi powder or Hondashi.

A bowl of Japanese fish broth aka dashi to be used in making Chinese style steamed fish

Are there any tips in making Chinese style steamed fish?

  • Place fish fillets on a single layer making sure not to stack or pack too many together.  This will ensure even steaming of the fillets.
  • If you prefer a little spice, add some cayenne pepper into the sauce.
  • Don’t over-steam the fish to prevent it from becoming hard and rubbery
  • If you don’t have a steaming rack, you can place a heat safe bowl upside down in a large pot and then place the plate on top of it to elevate the fish.

The special ingredient needed for this recipe are Soy Sauce, Monkfruit and Japanese Sake.  All these can be picked up on Amazon or a local Asian supermarket.

Here is the sake we normally use for reference.  You can substitute the Japanese sake for Dry Sherry if needed.

Now, let’s get steaming some Chinese style steamed fish fillets!

  • Prepping Time 4M
  • Steaming Time 4M
  • Total Time 8M
  • Net Carb/Serv ~2g
  • Serving 2

Ingredients

Fish

  • 1/2 lbs Rock Cod Fillets (can sub with other white meat fish fillets)
  • 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 Monkfruit
  • 1 Inch Ginger
  • 4 Cloves Garlic
  • 3 Stalk Green Onion

Toppings

  • 1 Whole Cayenne Pepper
  • 2 Stalk Green Onion
  • 1/2 Inch Ginger

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 and transfer fillets to a heat safe plate.

6) In a stove top pot, add Dashi, vegetable oil, Japanese sake, Soy Sauce, Monkfruit, 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 topped with green onions and sliced ginger being picked up with a pair of chopsticks 3/4 shot

 

Chinese style steamed fish fillets served on a plate with sliced green onions and ginger on top

 

Chinese style steamed fish fillets served on a plate with sliced green onions and ginger on top

Chinese Style Steamed Fish Fillets

Make these delicious restaurant style Chinese steamed fish fillets easily and in the comfort of your own kitchen with just a few ingredients and under 8 minutes!
5 from 2 votes
Course: Appetizer, dinner, Lunch, Main Course, Side Dish
Cuisine: Asian Fusion, Chinese
Keyword: Chinese steamed fish, steamed fish fillets
Prep Time: 4 minutes
Cook Time: 4 minutes
Total Time: 8 minutes
Servings: 2
Print Recipe
Calories: 287kcal

Ingredients

Fish

  • 1 lbs Rock Cod Fillets can sub with other white meat fish fillets
  • 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 Monkfruit
  • 1 Inch Ginger
  • 4 Cloves Garlic
  • 3 Stalk Green Onion

Topping

  • 1 Cayenne Pepper
  • 2 Stalk Green Onion
  • 1/2 Inch Ginger

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 and transfer fillets to a heat safe plate.
  • In a stove top pot, add Dashi, vegetable oil, Japanese sake, Soy Sauce, Monkfruit, 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

Calories: 287kcal | Carbohydrates: 3g | Protein: 44g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 98mg | Sodium: 1324mg | Potassium: 1065mg | Fiber: 1g | Sugar: 1g | Vitamin A: 361IU | Vitamin C: 4mg | Calcium: 64mg | Iron: 2mg
*Values Based Per Serving
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