Easy Steamed Fish

A simple and quick recipe for a whole fish, seasoned with soy sauce, spring onion, and ginger. This is a light, delicate, and aromatic dish that is popular in Chinese cuisine.

  • 15min

    prep time

  • 15min

    cook time

  • 9



  • 2 stalks Spring Onion
  • 2 tbsp Ginger, fresh
  • 3 stalks Chinese Celery
  • 2 tbsp Light Soy Sauce
  • 1/2 tsp Sugar
  • 2 tbsp Vegetable Oil
  • 2 tbsp Water
  • 300 g White Fish Fillet, such as sea bass, grouper, or tilapia
  • McCormick Black and White Peppercorn Grinder

Nutrition information (per serving)


  • Cut spring onion into 2-inch length and julienne. Slice about 15g of ginger and julienne them. Give Chinese celery a rough chop and set aside.

  • Combine light soy sauce, sugar, and hot water in small bowl. Mix until sugar dissolves and set aside.

  • Rinse the fish fillet and steam at slow boil for about 7-10 mins, depending on the size and thickness of fish fillet. Remove from steamer and drain excess liquid.

  • Spread about 1/3 of chopped vegetable on the fish.

  • To make the sauce, heat small saucepan with vegetable oil. Add remaining 2/3 of vegetable and fry for a minute till sizzling.

  • Add soy sauce mixture and bring to scalding. Pour the mixture over the fish and crack good amount of McCormick Black and White Peppercorn on top.