Steamed Fish with Fragrant Sauce (Quick & Easy Chinese Steamed Fish Recipe with Soy Sauce)

This Steamed Fish with Fragrant Sauce is a quick and easy Chinese-style Steamed fish. The sauce is a combination of fragrant oil is infused with spices and light soy sauce to created a sauce that is fragrant, savoury with subtle sweetness that pairs beautifully with soft, tender fish.

For this recipe, the hot oil is poured over the ginger, spring onions, and coriander to get a really nice aroma that instantly makes the dish feel comforting and inviting. Although the sauce is infused with spices, it is not overpowering.

It is one of those dishes I like to make when I want something quick and simple but still full of flavour. Enjoy with a bowl of warm rice and other side dishes.

This is part of my Easy Steam Recipes series, where I share simple steamed dishes that are delicious, and easy to prepare at home.

Watch How to Make Steamed Fish with Fragrant Sauce:

Why You’ll Love This Recipe

• Comforting and delicious, perfect for everyday meals
• Fragrant sauce made with simple ingredients
• Tender, soft fish from steaming

What fish to Use?

You can use any tender white-flesh fish for this recipe.

Locally, good options include seabass (siakap), grouper, pomfret, and red snapper. You can also use frozen fish such as cod or halibut.

The key is to use fresh fish whenever possible, as it gives a naturally sweeter flavour after steaming.

Ingredients 材料

Main Ingredient

300 grams fish fillet 300克鱼柳
5 ginger slices 5片姜片

Fragrant Sauce 酱汁

1 star anise 八角 1 颗
1/4 cinnamon 肉桂 1/4 根
2-3 tablespoon cooking oil 食用油 2-3 汤匙
1 tablespoon light soy sauce 生抽 1 汤匙

Garnish 装饰

2 sprigs spring onion, julienned 2根葱，切丝
20 grams ginger, julienned 20克姜，切丝
2 sprigs coriander 2根香菜

Method:

Prepare the fish

• Clean the fish thoroughly with water. (remove any blood clots).
• Place ginger slices on a plate.
• Place the fish fillet on top of the ginger. (If you are using whole fish, place the ginger slices into the belly of the fish.)

Steam the fish

• Once the water in the wok comes to a boil, steam the fish on high heat for 8 to 10 minutes.

Prepare the fragrant oil

• Heat cooking oil in a small pan.
• Add star anise and cinnamon.
• Heat until the oil becomes very hot and you start to see bubbles around the spices. (This helps infuse the oil with fragrance and a slight sweetness.)
• Remove the star anise and cinnamon from the oil.

Optional: remove fish water

• Once the fish is cooked, check the liquid on the plate.
• If the fish is fresh, the liquid will taste sweet and you can keep it.
• If the fish is not very fresh, you may remove the liquid as it can taste slightly fishy.

Prepare the garnish

• Add julienned ginger, spring onions, and coriander on top of the steamed fish.

Finish the dish

• Pour the hot oil over the fish and garnish.
• Add light soy sauce.
• Garnish with more spring onions and coriander.
• Serve immediately.

Cooking tips:

Use fresh fish when possible:
Fresh fish produces a naturally sweeter steaming liquid and better overall flavour.

Steam on high heat:
Steaming on high heat helps the fish cook quickly and keeps the texture tender.

Infuse the oil properly:
Heat the oil until you see bubbles around the spices to extract maximum fragrance.

Remove steaming liquid if needed:
If the fish is not very fresh, removing the liquid can help reduce any fishy taste.

Frequently Asked Questions (FAQ)

What type of fish can I use?
You can use any white-flesh fish such as seabass, grouper, pomfret, red snapper, cod, or halibut.

How long should I steam the fish?
Steam on high heat for about 8 to 10 minutes, depending on the thickness of the fish.

Do I need to remove the liquid from the plate?
If the fish is fresh, the liquid is naturally sweet and can be kept. If not, you can remove it to avoid a fishy taste.

Why heat the oil until very hot?
Hot oil helps release the fragrance from the spices and enhances the flavour of the dish.

How do I check whether the fish is cooked?
The fish should turn opaque and flake easily with a fork or chopsticks. If the centre is still translucent, steam for a little longer.

If I take the fish out from the freezer or fridge, do I need to thaw it?
Yes, you need to thaw the fish to room temperature before steaming.

What to Serve with this dish

This dish pairs very well with a bowl of warm rice and simple sides. These dishes pair nicely together for a balanced meal, like:

Steamed Tofu with Century Eggs

Steamed Egg with Chicken Essence

Chinese Seaweed Soup with Minced Pork

This Steamed Fish with Fragrant Sauce is simple yet incredibly satisfying. The tender fish combined with the fragrant sauce creates a dish that feels comforting yet full of flavour. It’s a great recipe to keep on rotation for everyday meals.

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