Hong Kong-Style Steamed Fish With Ginger, Spring Onion and Soy

Steamed fish with ginger, spring onion and soy sauce is a classic of Cantonese cooking and a favourite at Chinese restaurants and family dinners across Malaysia. It is light, clean-tasting and lets the fish itself shine. It also looks impressive on the table while being one of the easiest ways to cook a whole fish.

The finishing step, pouring smoking-hot oil over the fish so the ginger and spring onions sizzle, is what gives it that restaurant aroma.

Ingredients (3 to 4 servings with other dishes)

• 1 whole fish, about 600 g to 800 g, scaled and gutted. Siakap, red snapper, pomfret or grouper all work.
• 5 cm ginger: half sliced into coins, half cut into very thin matchsticks
• 4 to 5 spring onions: 2 cut into long lengths, the rest finely shredded
• A handful of coriander leaves
• Half a teaspoon of salt
• 3 tablespoons cooking oil

Sauce: 3 tablespoons light soy sauce, 1 tablespoon water, 1 teaspoon sugar and a few drops of sesame oil. Some cooks add a splash of the steaming liquid or a little Shaoxing wine, which you can skip.

Choosing and Preparing the Fish

This dish depends entirely on freshness, because there are no strong spices to hide behind. Look for clear eyes, red gills and firm flesh, as explained in our guide to buying fresh fish at the wet market. Ask the fishmonger to scale and gut the fish and remove the gills.

1. Rinse the fish inside and out and pat it dry.
2. Make two or three diagonal cuts on each side through the thickest part, down to the bone. This helps it cook evenly.
3. Rub lightly with salt.
4. Lay the long spring onion pieces and ginger coins on a heatproof plate to form a bed. Place the fish on top. Raising the fish lets steam circulate underneath and keeps the skin from sticking.

Steaming

1. Bring water in a wok or steamer to a strong boil before the fish goes in. The steam should be vigorous.
2. Place the plate on a rack in the wok, cover and steam on high heat.
3. As a guide, steam a 600 g fish for about 8 to 10 minutes and an 800 g fish for about 12 minutes. Thicker fish take longer.
4. Check doneness: the flesh at the thickest part should turn opaque and flake easily from the bone with a chopstick. If it is still translucent near the bone, steam 1 to 2 minutes more.
5. Carefully lift out the plate. Pour away the liquid collected on the plate, which can taste fishy, and discard the ginger coins and spring onion bed if you wish.

Do not oversteam. A minute too long makes the fish dry and chalky. Check early; you can always steam a little more, but you cannot undo overcooking.

The Hot Oil and Sauce Finish

1. While the fish steams, warm the sauce ingredients in a small pot until the sugar dissolves.
2. Scatter the ginger matchsticks, shredded spring onion and coriander over the steamed fish.
3. Heat the oil in a small pan until it is just smoking.
4. Carefully pour the hot oil over the ginger and spring onions. They will sizzle loudly and release their fragrance.
5. Pour the warm sauce around the fish, not directly over the top, so the skin stays neat. Serve immediately.

Variations

• Fish fillets: steam thick fillets for 5 to 8 minutes depending on thickness. A good option for those who prefer no bones.
• Teochew style: add salted vegetables, tomato, sour plum and silken tofu for a tangy version.
• Nyonya style: steam the fish with a sauce of chilli, lime juice, lemongrass and garlic.
• Black bean: top with fermented black beans, garlic and chilli before steaming.

Serving

Serve with plain white rice and one or two simple dishes, such as stir-fried greens or an omelette, for a balanced family meal. Steamed fish is a traditional dish at Chinese New Year reunion dinners, as "fish" (yu) sounds like abundance, and it is good manners to leave a little uneaten for a surplus in the year ahead. It pairs well with our homemade pineapple tarts on a festive table.

FAQ

Can I steam fish without a steamer?

Yes. Put a metal rack or an upturned heatproof bowl in a large wok or pot with a lid, add water below the rack and place the plate on top.

Why does my steamed fish taste fishy?

The fish was not fresh enough, or the plate liquid was not poured away. Use the freshest fish and discard that liquid.

Is steamed fish healthy?

Steaming uses little oil and keeps the fish moist, so it is one of the lighter ways to cook it. Watch the soy sauce if you are reducing salt.

Hong Kong-style steamed fish is simplicity done brilliantly. Buy a fresh fish, steam it hot and fast, finish with sizzling oil and sauce, and you will have a dish that tastes like a restaurant meal in under twenty minutes.