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Fish represents abundance, and this Chinese steamed fish recipe is a quick and easy way to celebrate the Lunar New Year. 

 

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes
Chinese steamed fish

Ingredients

  • 2 tbs light soy sauce
  • 1 tbs oyster sauce
  • 1/2 tsp salt
  • 1/2 tsp caster sugar
  • 600g white fish fillets (such as ling, hoki or basa)
  • 2 tbs sesame oil
  • 5cm-piece ginger, peeled, cut into matchsticks
  • 1 spring onion, cut into long matchsticks
  • 1/4 cup chopped coriander leaves
  • 2 small red chillies, thinly sliced (optional)

Nutritional information

Per serve: Energy: 1081kJ/259 Cals (12%), Protein: 31g (62%), Fat: 13g (19%), Sat Fat: 2g (8%), Carb: 4g (1%), Sugar: 3g (3%), Dietary Fibre: 1g (3%), Sodium: 1296mg (65%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Combine the soy sauce, oyster sauce, salt, sugar and 1/3 cup (80ml) hot water in a small bowl, and stir until the salt and sugar dissolve.

  2. Step 2

    Place a steamer basket over a wok or large saucepan of boiling water (don’t let the steamer touch the water). Place fish on a heatproof plate that’s large enough to fit inside the steamer. Place plate in prepared steamer and reduce heat to medium. Cover with a lid and steam for 7-10 mins or until fish is just cooked through.

  3. Step 3

    Meanwhile, heat the oil in a small saucepan over medium-high heat. Add two-thirds of the ginger and stir-fry for 1 min or until aromatic. Stir in the soy sauce mixture and two-thirds of the spring onion and coriander and bring to the boil. Remove from heat.

  4. Step 4

    Carefully remove the plate from the steamer, draining any liquid on the plate. Slice fish and transfer to a platter. Sprinkle with remaining spring onion, ginger and coriander. Pour soy sauce mixture over fish. Sprinkle with chilli, if using, and serve immediately.

Recipe tip

COOK. STORE. SAVE.
Cook it right:
Don’t peel the ginger with a knife – you’ll end up wasting a lot of the flesh. Instead, scrape off the skin with a teaspoon.

Chinese steamed fish

Chinese steamed fish
  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes
Ingredients
  • 2 tbs light soy sauce
  • 1 tbs oyster sauce
  • 1/2 tsp salt
  • 1/2 tsp caster sugar
  • 600g white fish fillets (such as ling, hoki or basa)
  • 2 tbs sesame oil
  • 5cm-piece ginger, peeled, cut into matchsticks
  • 1 spring onion, cut into long matchsticks
  • 1/4 cup chopped coriander leaves
  • 2 small red chillies, thinly sliced (optional)
    Description

    Fish represents abundance, and this Chinese steamed fish recipe is a quick and easy way to celebrate the Lunar New Year. 

     

    Method
    1. Step 1

      Combine the soy sauce, oyster sauce, salt, sugar and 1/3 cup (80ml) hot water in a small bowl, and stir until the salt and sugar dissolve.

    2. Step 2

      Place a steamer basket over a wok or large saucepan of boiling water (don’t let the steamer touch the water). Place fish on a heatproof plate that’s large enough to fit inside the steamer. Place plate in prepared steamer and reduce heat to medium. Cover with a lid and steam for 7-10 mins or until fish is just cooked through.

    3. Step 3

      Meanwhile, heat the oil in a small saucepan over medium-high heat. Add two-thirds of the ginger and stir-fry for 1 min or until aromatic. Stir in the soy sauce mixture and two-thirds of the spring onion and coriander and bring to the boil. Remove from heat.

    4. Step 4

      Carefully remove the plate from the steamer, draining any liquid on the plate. Slice fish and transfer to a platter. Sprinkle with remaining spring onion, ginger and coriander. Pour soy sauce mixture over fish. Sprinkle with chilli, if using, and serve immediately.