Steamed Egg with Fish Slices

This Steamed Egg with Fish Slices is a simple, nourishing, comforting dish you can make in less than 30 minutes — perfect for everyday meals . After steaming, the egg is tender and smooth and the fish is moist, soft and tender. The lovely natural sweetness from the fish pairs very well with the soft, tender and savoury steamed egg.

I love cooking dishes that are healthy, nourishing and effortless to make. Other steamed dishes I tend to make on repeat are Steamed Minced Pork with Dried Squid and Mushrooms, Simple Steamed Herbal Chicken and Super Simple Steamed Salted Chicken.

Steamed Egg with Fish Slices Tutorial:

I love using bamboo steamer baskets, which you can easily find on Amazon.

You can also use other types of steam equipment. However, they tend to produce more water condensation and cause the steam water to drip onto the food. The water condensation usually isn’t much, but to prevent it, you can wrap the lid with a cloth.

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If you like this Steamed Egg with Fish Slices, you may also love my Steamed Eggs with Minced Pork, Steamed Tofu with Minced Pork or Steamed Minced Pork with Tianjin Preserved Vegetables.

Ingredients 材料：

• 250 grams fish slices 250克鱼片

Seasoning for fish 鱼肉调味料:

• 1/8 teaspoons salt 1/8茶匙盐
• 1 teaspoon light soy sauce 1茶匙生抽
• 1 tablespoon Shaoxing wine 1汤匙绍兴酒

Egg mixture 蛋液:

• 3 eggs, room temperature 3 个鸡蛋, 室温
• 150-250 ml water 150-250 毫升水
• 1/8 teaspoon salt 1/8 茶匙盐

Garnish 装饰：

• 1 tablespoon shallot oil 1汤匙葱头油
• 1 tablespoon coriander 1汤匙香菜

Method:

Method

Prepare the Fish

• Rinse the fish fillet with clean water.
• Cut into thin slices so they cook evenly.
• Season with a pinch of salt, light soy sauce, and Shaoxing wine.(If you don’t take alcohol, use a little white pepper instead.)
• Gently mix the seasoning with the fish and set aside.

Prepare the Egg Mixture

• Crack three eggs into a bowl.
• Add an equal amount of water (1:1 ratio).(For a lighter texture, use slightly more water.)
• Add a pinch of salt and mix gently using a fork until well combined.

Combine

• Pour the egg mixture into a heatproof plate.
• Gently add the fish slices on top, making sure the fish is fully submerged in the egg mixture.
• Skim off any bubbles on the surface to achieve a smooth finish.

Steam

• Bring water in a wok to a boil.
• Once boiling, lower the heat to the lowest setting.
• Place the plate on a steam rack. Important: Tilt the lid slightly so there’s a small gap. This prevents water droplets from falling on the egg and ensures even heat distribution.
• Steam until the egg is set and no longer watery.

Finishing Touches

• Once done, drizzle some shallot oil on top. (You can buy this from the supermarket or make your own.)
• Garnish with coriander before serving.

Cooking tips:

1. Choose the Right Fish — Any white-fleshed fish works well for this dish. Halibut, grouper, red snapper, cod or seabass (siakap) are great options as they stay tender after steaming.

2. Remove Bubbles — Before steaming, always skim off bubbles from the egg mixture surface — this helps you achieve that signature smooth, silky finish.

3. Tilt the Lid — Leaving a small gap in the wok lid is key. It balances the heat and prevents the egg surface from turning rough or bubbly.

4. Control the Heat — Use low heat once the water boils. Gentle heat ensures the egg cooks slowly and evenly, creating that custard-like texture.

5. Timing — Cooking time depends on your plate’s size and thickness of the egg mixture.. For a shallow dish, it usually takes around 10–12 minutes on low heat.

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