Steamed Whole Fish with Chili Bean Sauce
Steamed whole fish is one of those dishes that looks impressive but is actually simple and deeply comforting. This recipe features tender, delicate fish topped with a savory, slightly spicy chili bean sauce (doubanjiang) and fragrant aromatics — it’s light yet full of flavor, and perfect served with a bowl of hot rice.
Looking for more fish recipes? Check out my Chinese Steamed Whole Fish. If you don’t know what to cook for Lunar New Year, check out my Top 12 Favorite Dishes for Chinese New Year.
Why Fish Is Eaten During Lunar New Year
Fish is a must-have dish during Lunar New Year because the word for fish (鱼, yú) sounds like the word for surplus or abundance. Serving a whole fish symbolizes wealth, prosperity, and having more than enough in the year ahead. The fish is traditionally served whole to represent completeness and unity within the family.
Substitutions
- Fish options: Sea bass, snapper, branzino, or flounder work well.
- Milder version: Reduce dried chilies or use regular bean paste.
- Extra fragrance: Add cilantro or drizzle sesame oil at the end.
How to Store and Reheat
To Store: Leftovers can be stored in an airtight container for up to 3-4 days.
Reheat: Microwave until warm or steam in a covered pan over low heat.
More Recipes You’ll Love
Looking for other recipes like this? Try these:
Steamed Whole Fish with Chili Bean Sauce (Doubanjiang)
Ingredients
- 1 whole tilapia, or sea bass, patted dry
- salt, to season the fish
- 2 tbsp Shaoxing wine, for marinating the fish
Sauce
- 1 tbsp cooking oil
- 3 green onions, chopped into 3 section, plus more for garnish
- 4 cloves garlic, gently smashed or thinly sliced
- 4 dried chilies
- 5 thinly sliced ginger
- 1 ½ tbsp chili bean paste , or Doubanjiang
- 4 tbsp light soy sauce
- 2 tsp dark soy sauce
- 1 tbsp Shaoxing wine
- 2 tsp Chinese black vinegar
- 2 tsp sugar
- ½ cup water
Instructions
- Make the Sauce: In a bowl, mix chili bean paste, light soy sauce, dark soy sauce, Shaoxing wine, black vinegar, sugar, and water. Set aside.
- Season both sides of the fish with salt. Pour Shaoxing wine over the fish and let marinate for 15 minutes.
- Place fish on a heatproof plate or steamer basket. Steam over high heat for 5–10 minutes, depending on size. The fish is done when the flesh flakes easily from the bone.
- Heat oil in a pan or wok over medium-high heat. Add garlic, ginger, green onions, and dried chilies. Stir fry until fragrant.
- Pour in the prepared sauce. Let simmer for a few minutes until slightly thickened and aromatic.
- Pour the chili bean sauce and aromatics over the steamed fish. Garnish with fresh green onions and serve immediately.
