Chinese Steamed Fish

Demonstrated by: Elyn Yao.
Narcissus Festival Recipes December 1, 1996.

Chinese Steamed Fish


Chinese Steamed Fish

  • 2 lb whole fish, such as moi, opakapaka, or mullet
  • 3/4 cup low-sodium shoyu
  • 1 tablespoon sesame oil
  • 1/4 cup rice wine
  • 2 tablespoons oyster sauce
  • 1/2 cup grated ginger root, divided
  • 1/2 cup chopped green onions, divided
  • Salt and pepper to taste
  • 1 cup broccoli florets
  • 1 cup sliced carrots
  • Chinese parsley


Scale and clean fish. In a heat-resistant dish, combine shoyu, sesame oil, rice wine and oyster sauce. Put a tablespoon each of ginger and green onions in dish. Add salt and pepper to taste. Put 1/4 cup each of the ginger and green onions in cavity of fish. Sprinkle fish with salt and pepper; place in dish. Sprinkle the remaining ginger and green onions over fish. Place broccoli and carrots around fish. Place in steamer, cover and steam for about 15 to 20 minutes. Garnish with Chinese parsley. Makes 4 servings.


Leave a review

Overall Rating
Selecting the check box will display a pop-up.