Steamed whole fish

Whenever we are in Bangkok, Thai Style Steamed Sea Bass is one of the must-order items for us. Now you can replicate this steamed fish at the comfort of your home. In Thailand, the most common fish to use for this recipe is sea bass. I’ve tried it with grouper and barramundi too. Instead of whole fish, you could use whole fillet as well.

This Steamed Whole Fish with fermented black bean sauce is a very traditional part of a Chinese New Year feast.

A fresh whole fish steamed to a tender texture, seasoned with a delicious dressing, Chinese steamed fish requires little cooking skill but tastes incredible.

A steamed whole fish is a favorite on any Chinese table. This Cantonese steamed fish recipe with soy, scallion and ginger a a must-try fish recipe. The tutorial on how to serve a Chinese steamed whole fish at the table is one-of-a-kind!

It turns out, steaming a whole fish isn’t all that intimidating.

I love steamed whole fish for the ease of preparation and fuss-free cooking. I love pompano for its firm and delectable flesh. Seasoned simply with ginger sauce, soy sauce and sesame seed oil, this dish has long been a family favorite.

Thai dishes are usually vibrant, exploding with flavor and spicy notes. This Thai Steamed Fish Recipe with a Lime and Garlic Sauce is not the exception. And the gorgeous presentation makes it a real conversation starter too.

This classic Thai steamed fish recipe is a delicious seafood dish consisting of white fish steamed to perfection and dressed in an umami and zesty chili garlic sauce.

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.