Chinese-Style Whole Steamed Fish
Recipe type: Seafood
Yields: 1
  • 1 1-2 lb. whole fish (I used sea bass)
  • 3 scallions, slivered
  • 1 large finger of fresh ginger root, cut into small matchsticks
  • ⅓ cup of grape seed or canola oil
  • 3-5 tbsp of light soy sauce
  1. Place your fish directly on a serving platter, or on a glass Pyrex pie plate.
  2. Place a small metal steam rack into a large stock pot, and fill the pot with water just to the top of the rack. (Or, use one of those Chinese metal steam pot thingies if you have one)
  3. Bring the water to a boil.
  4. Place your fish with the serving platter or pie plate on the rack, cover, and steam for 15-20 minutes.
  5. When the fish is done steaming, remove it from the heat.
  6. Top the fish with the scallions and ginger. Set aside.
  7. In a small saucepan or pot, heat your oil until it just barely begins to smoke. Carefully pour the hot oil over the scallions/ginger and fish. (This should cause some sizzling)
  8. Finish the dish with soy sauce.
  9. Enjoy!
Recipe by Just Putzing Around the Kitchen at