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Chinese-Style Whole Steamed Fish

What I love about steamed fish is that it’s so light and fresh. Turns out, steaming fish isn’t hard at all!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Servings: 4 servings
Calories: 230kcal
Author: Tina, Just Putzing Around the Kitchen

Ingredients

  • 1 1-2 lb. whole fish I used sea bass
  • 3 scallions slivered
  • 1 large finger of fresh ginger root cut into small matchsticks
  • cup grape seed or canola oil
  • 3-5 TBSP light gluten free soy sauce or coconut aminos

Instructions

  • Place your fish directly on a serving platter, or on a glass Pyrex pie plate.
  • Place a small metal steam rack into a large stock pot, and fill the pot with water just to the top of the rack. (Or, use one of those Chinese metal steam pot thingies if you have one)
  • Bring the water to a boil.
  • Place your fish with the serving platter or pie plate on the rack, cover, and steam for 15-20 minutes.
  • When the fish is done steaming, remove it from the heat.
  • Top the fish with the scallions and ginger. Set aside.
  • In a small saucepan or pot, heat your oil until it just barely begins to smoke. Carefully pour the hot oil over the scallions/ginger and fish. (This should cause some sizzling)
  • Finish the dish with gluten free soy sauce.
  • Enjoy!

Notes

Don't let the whole fish intimidate you - this recipe is worth a try!
Make it Paleo: use coconut aminos in place of soy sauce

Nutrition

Calories: 230kcal | Carbohydrates: 2g | Protein: 47g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 113mg | Sodium: 874mg | Potassium: 738mg | Fiber: 1g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 2mg