Steamed whole fish is a classic and symbolic dish in Chinese cooking. This easy homemade fish is made with sea bass, topped with ginger and scallions and served with savory sauce and aromatic seasonings.
In Chinese culture, fish holds an important symbolism in New Years celebrations because the word "fish" and "abundance" share the same pronunciation in Mandarin. Serving whole fish at Lunar New Year is believed to symbolize a surplus of food and money and a year filled with prosperity and success. Serving the fish whole, including head and tail, represent unity and togetherness. The fish is typically steamed with minimal ingredients, allowing the the freshness and flavors of the fish to shine through.
If you like fish recipes, you need to check out SALMON SUSHI BAKE. If you are looking for more recipes for Lunar New Year celebrations, check out MONEY BAG DUMPLINGS.
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Ingredients
- Sea Bass
- Ginger
- Scallion or Green Onions
- Red Pepper
- Soy Sauce
- Shaoxing Wine
- Sesame Oil
- Salt
- Sugar
- White Pepper
See recipe card for quantities.
Instructions
Clean the fish thoroughly and remove any scales and guts prior to cooking. You can ask your local market to do this for you! Make sure to keep the head and tail intact.
Step 1: Thinly slice ginger, scallions, and red pepper.
Step 2: Soak ginger, scallions and red pepper in a bowl of cold water. Set it aside while you prepare the fish.
Step 3: Season the fish with salt and Shaoxing cooking wine. Let it marinate for 15 minutes.
Step 4: Place the fish in a steamer basket. Cover and steam for 5-10 minutes, depending on the size of your fish.
Step 5: Pour the sauce over the fish
Step 6: Top with ginger, scallions and red pepper. Drizzle hot oil over the fish.
Serve
Serve the whole fish hot immediately. Pair with steamed rice and other festive dishes for a full Lunar New Year Meal! Make sure to point the head of the steamed fish toward the elders as a symbol of respect and reverence.
Recipe Video
Substitutions
- Fish - you can use tilapia, snapper, or other firm white fish like cod and grouper.
- Shaoxing Wine - If you can't find Shaoxing wine, you can use dry sherry, sake, or regular white wine.
Equipment
Storage
It is best to enjoy Chinese steamed fish immediately. However, you can store the leftover steamed fish in an air tight container in the refrigerator for up to 3 days.
Top Tip
- Use fresh fish will help showcase the natural sweetness and flavor of the fish.
- Don't overcrowd the steamer and use a steamer that is big enough for the fish. If your fish is too big to fit in the steamer/pot, you may cut the fish in halves.
- Adjust cooking time based on the size of your fish. A 1 lb whole fish takes about 5 minutes to cook. The flesh of the fish should easily comes off the bones easily when cooked through.
Recipe
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Chinese Steamed Whole Fish
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Steamed whole fish is a classic and symbolic dish in Chinese cooking. This easy homemade fish is made with sea bass, topped with ginger and scallions and served with savory sauce and aromatic seasonings.
Ingredients
- 1 whole fish (1 lb sea bass)
- salt (to season the fish)
- 2 tbsp Shaoxing wine (to marinate the fish)
- 2 inch ginger, thinly sliced
- 2 scallions, thinly sliced
- 1 red pepper, thinly sliced
- 2 tbsp light soy sauce
- 2 tbsp Shaoxing wine
- 1 tbsp sesame oil
- 1 tsp sugar
- ½ tsp white pepper
- 2 tbsp neutral oil (vegetable, canola, peanut, avocado, etc.)
Instructions
- Clean the fish thoroughly and remove any scales and guts prior to cooking. You can ask your local market to do this for you! Make sure to keep the head and tail intact. Pat the fish dry with paper towel.
- Season the fish with salt on both sides. Pour Shaoxing wine over the fish and let it marinate for 15 minutes.
- Place the fish on a plate and set it in the steamer. Cover and steam over high heat for 5-10 minutes, depending on the size of your fish. For this recipe, I used a 1 lb whole sea bass, which took about 5 minutes steaming time. The flesh should easily comes off from the bone when cooked through.
- For the sauce, combine light soy sauce, Shaoxing wine, sesame oil, sugar, and white pepper in a small bowl.
- Once the fish is cooked, carefully remove the plate from the steamer. Pour the sauce over the fish.
- Garnish with sliced ginger, scallions, and red pepper.
- In a small saucepan, heat 2 tablespoon of neutral oil over medium-high heat. Drizzle hot oil over the fish. Serve hot and enjoy!
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