Steamed fish chinese style

Make your own restaurant-style Chinese steamed fish with a delicious soy ginger sauce. It's a perfect balance of savory, slightly sweet, and zesty flavors, and the best part? It's surprisingly easy to make, even without a fancy steamer!

Cantonese Steamed Fish is cooked to silky perfection then drizzled in a light soy sauce for a healthy dish perfect for every occasion!

An approachable take on a classic Cantonese steamed fish preparation that swaps the traditional whole fish for mild white fillets that are cooked gently in the vapors of a bamboo steamer alongside fragrant ginger until moist and just falling apart, coated in a sweet and salty sauce, topped with spring onions and a drizzle of sizzling hot oil. Serve with rice and a salad or a simply cooked green vegetable for a quick and simple weeknight meal.

The Chinese steamed fish is infused with flavourful fermented black beans and fragrant scallion oil. It takes 15 minutes to make.

Tender and juicy Chinese steamed fish just like in the Chinese restaurants! So simple and healthy. Whole fish or fish fillets work amazingly.

Chinese Steamed Fish with Ginger, Spring Onions and Soy Sauce - you can use cod, pollock, sea bass or any other fleshy white fish. You can steam the fish whole, or for an easier method, steam fish fillets.

Classic Chinese-style steamed fish recipe made with whole fish and loaded with ginger, spring onions/scallions, chilli, and delicious sauce.

This Chinese Style Oven Baked Fish is inspired by the classic Chinese steamed fish. The fish fillet is oven-baked in parchment paper with fragrant sesame oil and fresh ginger, then the sauce is drizzled onto the fish at the last minute just before serving. Served with scallions and cilantro on the top, fantastic flavor. Delicious, easy, and healthy!