Chinese Style Steamed Fish Fillets

Make these delicious restaurant style Chinese steamed fish fillets seasoned with soy sauce, ginger and green onions.  A tasty dish you can make in the comfort of your own kitchen with just a few ingredients.

This simple version of Chinese style steamed fish uses fish fillets rather then a whole fish.  No fish bones to pick out and very easy to make!

Dashi fish broth being poured over Chinese style steamed fish fillets.

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’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 a sprinkle of scallions.  A sprinkle of chopped chili pepper or white pepper really adds an extra level of flavor.  You can also add fresh cilantro just like at Chinese restaurants if you wish.

How do you make steamed fish and what ingredients do I need?

The ingredients to make steamed fish are as follows:

  • Fish Fillets
  • Dashi (can sub with water but will alter taste)
  • Cooking Oil
  • Japanese Sake (can be replaced with dry sherry)
  • Soy Sauce
  • Monkfruit Erythritol Blend (or sweetener of choice)
  • Ginger
  • Garlic
  • Green Onion
  • Cayenne Pepper
  • Green Onion
  • Ginger
  • Cilantro (optional)

In a skillet or a wok, add dashi, vegetable oil, Japanese sake, soy sauce, monkfruit erythritol blend (or sugar) 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.

If you are wondering, we steam the fish on a plate so the fish won’t break apart when being removed from the skillet or wok.

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

What type of fish should I use for a steamed fish recipe?

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

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.

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

What’s dashi and how do you make it?

Dashi is a fish stock made from dried bonito flakes that have been boiled in water.  To make things easier, you can also use hondashi to make instant dashi .

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

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.

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

Looking for other fish recipes to try out?

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 Monkfruit Erythritol Blend (or sweetener of choice)
  • 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, Monkfruit Erythritol Blend, 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 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 seasoned with soy sauce, ginger and green onions. A tasty dish you can make in the comfort of your own kitchen with just a few ingredients.
5 from 6 votes
Course: Appetizer, dinner, Lunch, Main Course, Side Dish
Cuisine: 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: 236kcal

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 Monkfruit Erythritol Blend or sweetener of choice
  • 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, Monkfruit Erythritol Blend, 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: 236kcal | Carbohydrates: 6g | Protein: 43g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 98mg | Sodium: 374mg | Potassium: 1133mg | Fiber: 1g | Sugar: 1g | Vitamin A: 601IU | Vitamin C: 10mg | Calcium: 89mg | Iron: 2mg
*Values Based Per Serving
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