Chinese-Style Steamed Fish

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  • 2 6-ounce white fish fillets (true cod, ling cod, sea bass, halibut, tilapia)
  • Salt
  • 2 green onions, green parts only, thinly sliced
  • 3 2-inch slices ginger, julienne cut
  • 2 tablespoons soy sauce
  • 1 1/2 tablespoons sesame oil


Thoroughly rinse fish in cold water and pat dry; season lightly with salt.
Put half of the ginger on an oven-safe plate and place fish on top. Place remaining ginger and green onions on top of fish. Pour soy sauce over.
Place a steamer rack in a wok or pan; add about one inch of water. Place plate with fish on top of rack. Cover wok/pan and bring to a boil.
While fish steams, warm sesame oil in a small pan until it is hot but not smoking. When fish is cooked through, about 5-10 minutes depending on size of fillet, carefully pour hot oil over top and serve immediately.

Recipe from Central Market Mill Creek - Culinary Resource Center
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