Steamed Red Fish

Steamed Red Fish

This steamed red fish recipe is a classic Chinese dish that’s tender, flavorful, and incredibly easy to prepare. The fish is first marinated with salt and aromatic Shaoxing wine, then steamed to perfection, locking in its natural sweetness. A finishing touch of sizzling hot oil over fresh scallions releases a fragrant aroma, while a savory-sweet blend of steamed fish soy sauce, light soy sauce, and sugar elevates the dish with rich umami depth. The result is a melt-in-your-mouth fish with a delicate balance of flavors—slightly sweet, savory, and bursting with freshness. Perfect for a quick yet impressive meal, this recipe highlights the natural taste of red fish with minimal ingredients and maximum flavor. Serve it with steamed rice for a satisfying, restaurant-quality dish at home!

10 Minutes
Medium
4 servings

Ingredients

Metric US
4 serving

Main Ingredients

🥩
red fish
1 piece (approx. 500g)

The aromatics

🧅
scallions
2 stalks (approx. 30g)
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ginger
1 small piece (approx. 10g)

The sauce & seasonings

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Shaoxing wine
1 tbsp
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steamed fish soy sauce
1 tbsp
🧂
light soy sauce
1 tbsp
🧂
sugar
0.5 tsp

Instructions

1. Step 1

Step 1
Clean the red fish and marinate it with salt and Shaoxing wine for 10 minutes, then steam it for 10 minutes.

2. Step 2

Remove the liquid and sprinkle scallions, then pour hot oil over.

3. Step 3

Pour the mixture of steamed fish soy sauce, light soy sauce, and sugar.

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