Chinese Steamed White Fish with Fresh Aromatics
This Chinese style steamed white fish is light, healthy, and full of fresh flavor. Tender steamed fish is served over sweet onions and topped with fragrant ginger, shiso, myoga, and scallions, then finished with a savory sesame soy dressing.
If you're looking for a healthy fish recipe that's both simple and satisfying, this Chinese Style Steamed White Fish is a wonderful choice. Gently steaming the fish over sliced onions keeps it incredibly moist while bringing out its natural sweetness and delicate flavor.
The finishing touch is what makes this dish truly special. A generous handful of fresh ginger, myoga, shiso, and scallions adds brightness and aroma, while a savory sesame soy dressing ties everything together. It's light enough for everyday meals yet elegant enough to serve when entertaining guests.
What you'll need
- 2 white fish fillets (cod, sea bream, flounder, or other firm white fish)
- 1 onion
- A pinch of salt
- 50 ml water
- 2 tbsp cooking sake
- 1/3 Japanese long onion (white part only)
- 1 myoga ginger
- 4 to 5 shiso leaves
- Fresh ginger (about 10 g)
- Chopped green onions, for garnish
- <Sauce>
- 1 tbsp light soy sauce (or ponzu)
- 1 tbsp sesame oil
- 1 tsp rice vinegar
- 1/2 tsp sugar
- Toasted white sesame seeds
How to make it
Sprinkle both sides of the white fish fillets with salt and let them rest for about 10 minutes. Pat dry with paper towels. Thinly slice the onion, soak the shredded long onion in cold water, and mix all the sauce ingredients together.
Spread the sliced onion evenly in a frying pan and place the fish on top. Add the water and cooking sake, cover with a lid, and steam over low to medium heat for about 8 to 10 minutes, or until the fish is cooked through.
Meanwhile, thinly slice the myoga, shiso leaves, and fresh ginger. Transfer the steamed onions and fish to a serving plate, then top with the drained shredded long onion, sliced aromatics, and chopped green onions. Finish by pouring the prepared sauce over the top and serve immediately.
Tips
- Cod works beautifully in this recipe, but sea bream, flounder, halibut, or any firm white fish are equally delicious.
- Don't skip salting the fish before cooking. It removes excess moisture and helps create a firmer texture with a cleaner flavor.
- For the freshest taste, be generous with the aromatics. Extra shredded scallions, ginger, shiso, and myoga make the dish even more refreshing.
What to drink with it
