Steamed Fish with Ginger and Scallions
(Qīng Zhēng Yú 清蒸鱼)
Steaming is one of the most refined techniques in Chinese cooking, especially valued in summer when heavy oils and prolonged cooking are avoided. This dish highlights the natural sweetness of fresh fish, enhanced only by ginger, scallions, and a simple finishing sauce. It is nourishing, easy to digest, and suitable even in hot weather.
Ingredients (Serves 2)
- 1 whole white fish, about 1–1½ lb (sea bass, snapper, branzino, or tilapia), cleaned and scaled
or - 2 fish fillets if whole fish is unavailable
- 2–3 slices fresh ginger, julienned
- 2 scallions, cut into thin strips
- 1½ tablespoons light soy sauce
- 1 tablespoon neutral oil (such as avocado or light vegetable oil)
- Optional: a few cilantro leaves or a squeeze of fresh lime at the table
Preparation:
Rinse the fish and pat dry. If using a whole fish, make two shallow diagonal cuts on each side to help it cook evenly. Place the fish on a heatproof plate that fits inside your steamer.
Scatter the ginger evenly over the fish, placing some inside the cavity if using a whole fish.
Bring water in a steamer or large covered wok to a strong simmer. Place the plate inside, cover, and steam over medium-high heat.
Whole fish: 8–10 minutes, depending on thickness
Fillets: 6–8 minutes
The fish is done when the flesh turns opaque and flakes easily with a fork.
Carefully remove the plate from the steamer. Pour off any excess liquid that has accumulated.
Scatter the scallions over the hot fish. Heat the oil until just shimmering, then pour it directly over the scallions to release their aroma. Drizzle the soy sauce around the fish rather than directly on top.
Serve immediately.
Seasonal Notes:
Steamed fish is traditionally associated with clarity and balance in the diet. From a Chinese dietary perspective, fish supports qi and blood without creating internal heat, while ginger gently aids digestion. Because the dish is warm rather than hot and contains minimal fat, it is well suited for summer meals, especially when paired with rice and lightly cooked vegetables.
