Recipe By KAM_SUNG
Published Apr 4th
Chinese-Style Steamed Fish
Prep 15m Cook 20m Additional - Ready In 35m
Servings 4 servings Calories 215.5

This is a basic and common Chinese recipe for steamed fish. My father taught me how to make this; it is easy to prepare, hard to mess up, and very versatile. Serve over white rice, using some of the sauce mixture from the steaming bowl.

Recipe Ingredients

  • 1 ½ pounds halibut, cut into 4 pieces
  • 3 green onions, cut into 3 inch lengths
  • 2 fresh mushrooms, sliced
  • 6 leaves napa cabbage, sliced into 4 inch pieces
  • 2 slices fresh ginger root, finely chopped
  • 2 cloves garlic, chopped
  • ¼ cup low-sodium soy sauce
  • ⅓ cup water
  • crushed red pepper flakes to taste
  • fresh cilantro sprigs, for garnish

Cooking Directions

  1. 1 Arrange 1/2 of the green onions on the bottom of the steaming bowl (it is important to steam in a container in order to retain the steam and juices around the fish). Place 1/2 of the mushrooms and Napa cabbage sections on top of the onions. Place fish on top of the vegetables. Sprinkle ginger, garlic, and red pepper flakes over fish. Top with the remaining green onions, mushrooms, and napa cabbage. Drizzle soy sauce and water over everything.
  2. 2 Place steam bowl in a steamer over 1 inch of boiling water, and cover. Steam for 15 to 20 minutes, or until fish flakes easily. Garnish with cilantro, if desired.

Nutrition Facts

  • Calories 215.5
  • Carbohydrate 5.2 g
  • Cholesterol 54.5 mg
  • Fat 4.2 g
  • Fiber 1.6 g
  • Protein 37.7 g
  • Saturated Fat 0.6 g
  • Sodium 635.5 mg
  • Sugar 1.4 g

Chef's Notes

Halibut, cod, or any firm-fleshed white fish will work for this recipe.


  1. I didn't have a steamer so I baked it instead. The red pepper flakes add a little kick.
  2. Nope. This did not work. There are better ways to make halibut. A lot of work for a little bit of flavor. Nice idea but I won't make again.
  3. i gave it a four cuz to me it lacks of flavour.. so the next time i tried i added some ground black pepper sesame oil and also some bell peppers. im not a fan of cabbages so i use carrots instead... n it turned out so GREAT! my family jus love this dish.. def - Read more ...
  4. I didn't have a steamer or cabbage so I took the suggestion to use chicken broth with grated ginger garlic pepper flakes soy sauce but no add'l water. I used more mushrooms ('cause I love 'em)but everything else the same. Cooks fast (5 min.) and my family loved it! Next time I would go with - Read more ...
  5. I made this for myself and my father tonight and we liked it a lot! And he likes fried fish but I said we have to eat healthier. He said I could make it again anytime!
  6. I was going to submit an almost identical recipe. I don't have a steamer though so this is how I do it. I put about 1 tbs grated ginger and 2 cloves garlic in pan warm in 1 cup warm chicken broth for about 1-2 min when comes to boil add about 2tbs soy sause, - Read more ...
  7. Used my electric wok with the steamer rack. Placed ingredients in a round cake pan leaving enough room around the perimiter to allow the steam to circulate. Makes a good amount of its own juice when cooking - delicious. The sauce is thin like a broth so serve with plenty of rice or noodles. I - Read more ...
  8. This recipe is as it says: easy to prepare and hard to mess up. I used this on a Japanese bass and it turned out perfectly. I was a little more generous with the soy sauce than the recipe called for and spread the ginger throughout the fish -- inside and out. One additional tip: - Read more ...