Chinese style steamed fish

Chinese style steamed fish


33 people made this

In this recipe the fish is steamed on a bed of spring onions and Chinese cabbage. Serve with rice, using some of the sauce from the steamer. Trout, ling, bream or any firm-fleshed fish will work for this recipe.


Serves: 4 

  • 3 spring onions, cut in thirds
  • 2 fresh mushrooms, sliced
  • 6 leaves Chinese cabbage, sliced into large pieces
  • 750g fish, cut into 4 pieces
  • 2 slices root ginger, finely chopped
  • 2 cloves garlic, chopped
  • dried crushed chillies to taste
  • 4 tablespoons light soy sauce
  • 2 tablespoons water
  • fresh coriander sprigs, to garnish

Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Arrange 1/2 of the spring onions on the bottom of the steamer insert. (If possible, steam in a bamboo basket in order to retain the steam and juices around the fish). Place half of the mushrooms and cabbage on top of the onions. Place fish on top of the vegetables. Sprinkle ginger, garlic and crushed chillies over fish. Top with the remaining spring onions, mushrooms and cabbage. Drizzle soy sauce and water over everything.
  2. Place steamer insert or bowl into steamer over 5cm of boiling water, and cover. Steam for 15 to 20 minutes, or until fish flakes easily. Garnish with coriander, if desired.

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Reviews (5)


Something else. I was going to submit an almost identical recipe. I don't have a steamer though so this is how I do it. I put about 1 tbs grated ginger and 2 cloves garlic in pan warm in 1 cup warm chicken stock for about 1-2 min when comes to boil add about 2tbs soy sause, add catfish cover with sliced mushrooms and diagonally cut green onions spoon stock over fish cover cook about 5 min. FABULOUS. SUPER EASY. LOW CAL - 29 Sep 2008


Something else. Used my electric wok with the steamer rack. Placed ingredients in a round cake pan, leaving enough room around the perimiter to allow the steam to circulate. Makes a good amount of its own juice when cooking - delicious. The sauce is thin like a stock, so serve with plenty of rice or noodles. I grated the ginger root instead of sliced it, used about 1T or so. May want to add some more cabbage if there is room in the pan. Easy clean up, healthy too! - 29 Sep 2008


Used different ingredients. i gave it a four cuz to me it lacks of flavour.. so the next time i tried i added some ground black pepper, sesame oil, and also some bell peppers. im not a fan of cabbages so i use carrots instead... n it turned out so GREAT! my family jus love this dish.. def a keeper. - 29 Sep 2008

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