Print: Chinese Steamed Fish

This Chinese steamed fish is my father's recipe and the one he taught me how to make. It's easy to prepare, hard to mess up, and very versatile. Halibut, sea bass, or any firm-fleshed white fish will work for this recipe. Serve over rice, using some of the sauce mixture from the steaming bowl.

Prep

24 min

Cook

26 min

Servings

Difficulty

Medium

Ingredients

1.5 pounds sea bass or halibut , cut into 4 pieces
3 greens onions , cut into 3 inch lengths
2 freshs mushrooms , sliced
6 leaves napa cabbage , sliced into 4-inch pieces
2 slices fresh ginger root , finely chopped
2 cloves garlic , chopped
0.25 cups low-sodium soy sauce
0.13 cups water
crushed red pepper flakes to taste
fresh cilantro sprigs , for garnish

Instructions

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 onions. Place fish on top of vegetables. Sprinkle ginger, garlic, and red pepper flakes over fish. Top with remaining green onions, mushrooms, and napa cabbage. Drizzle soy sauce and water over everything.
2 Place steam bowl in a steamer over 1 inch of boiling water, and cover. Steam until fish flakes easily, about 15 to 20 minutes. Garnish with cilantro, if desired.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/chinese-steamed-fish