Chinese Steamed Fish

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



Chinese Steamed Fish

  • 2 lb whole fish
  • 3/4 cup soy sauce
  • 1 tablespoon sesame oil
  • 1/4 cup rice wine
  • 2 tablespoons oyster sauce
  • 1/2 cup grated ginger root
  • 1/2 cup chopped green onions
  • 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 soy sauce, 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 remaining 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.


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