Print

Perfect Whole Steamed Fish Recipe with Easy Ginger Scallion Sauce

whole steamed fish - featured image
Print Recipe

Tender, flaky whole fish is gently steamed and topped with a vibrant ginger scallion sauce, making for a showstopping dish that’s quick, easy, and packed with comforting flavor. Ideal for celebrations or weeknight dinners, this recipe delivers restaurant-quality results with minimal fuss.

Ingredients

Scale
  • 1 whole white fish (1.5–2 lbs), cleaned and scaled (such as sea bass, snapper, or tilapia)
  • 1 tablespoon Shaoxing wine or dry sherry
  • 1 teaspoon kosher salt
  • 2 slices fresh ginger, peeled
  • 2 stalks scallion, cut into 2-inch pieces
  • 1/4 cup ginger, finely minced (about 1 oz)
  • 1/3 cup scallion, finely chopped (about 1.5 oz)
  • 3 tablespoons neutral oil (canola or avocado)
  • 2 tablespoons light soy sauce
  • 1 tablespoon sesame oil
  • 1/2 teaspoon sugar
  • Optional: 1 small red chili, finely sliced
  • Fresh cilantro leaves (for garnish)
  • Extra sliced scallions (for garnish)
  • Lime wedges (for serving)

Instructions

  1. Rinse the fish under cold water and pat dry with paper towels. Score both sides with 2-3 diagonal slashes.
  2. Sprinkle salt and Shaoxing wine all over the fish, including inside the cavity. Stuff ginger slices and scallion pieces into the belly and slashes. Let marinate at room temperature for 10 minutes.
  3. Fill your wok, pot, or steamer with 2 inches of water and bring to a boil. Place the fish on a heatproof plate on the steaming rack above the water (water should not touch the plate).
  4. Cover tightly and steam over high heat for 8-10 minutes for a 1.5 lb fish, or up to 13 minutes for larger fish. The fish is done when the flesh flakes easily and the eyes turn opaque.
  5. While the fish steams, combine minced ginger, chopped scallions, and chili (if using) in a mixing bowl. Heat oil in a saucepan until just smoking, then carefully pour over the ginger-scallion mix. Add soy sauce, sesame oil, and sugar. Stir to blend.
  6. Remove fish from steamer and carefully drain off any excess liquid from the plate. Spoon the ginger scallion sauce evenly over the fish. Garnish with cilantro, more scallions, and lime wedges.
  7. Serve hot, straight from the platter, with a final squeeze of lime.

Notes

Score the fish for even cooking and flavor absorption. Use fresh fish for best results. Tamari can be substituted for soy sauce for gluten-free diets. Prep sauce ingredients ahead for smooth multitasking. Avoid overcooking; check fish at earliest recommended time. Add mushrooms or bell peppers for extra nutrition. Leftovers are great in salads or rice bowls.

Nutrition

Keywords: steamed fish, ginger scallion sauce, Chinese fish recipe, healthy fish, easy seafood, gluten-free, low-carb, weeknight dinner, potluck, whole fish

Find it online: https://blingbite.com/perfect-whole-steamed-fish-recipe-with-easy-ginger-scallion-sauce/