This Steamed Fish with Mushrooms is a light and healthy Chinese steamed recipe that’s rich in good protein and fibre. The flavours are mild and comforting, with natural sweetness from the fish and subtle umami from the mushrooms.

I featured this dish in my Steam to Slim series as it uses minimal oil, has no added sugar, and focuses on light, nourishing ingredients. If you’re looking for simple Chinese recipes that are light, nourishing, and easy to prepare, this is one dish you’ll want to try.

Other dishes that are light and nourishing are Steamed Egg with Fish Slices and Simple Steamed Herbal Chicken.

Steamed Fish with Mushrooms Short Video:

What equipment can I use to steam?

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.

What other recipes you may like:

You may also love my Lemongrass Steamed Fish, Steamed Meatball with Spinach or Steamed Egg with Fish Slices.

Frequently Asked Questions (FAQ)

What type of fish works best for this recipe?

Fresh white fish works best for steaming. You can use whole fish or fish fillets, depending on what’s available. Just adjust the steaming time based on the thickness of the fish.

Can I use fresh mushrooms instead of dried mushrooms?

Yes. If you don’t have dried mushrooms, you can substitute with fresh mushrooms such as shiitake, oyster mushrooms, or shimeji mushrooms. Keep in mind that dried mushrooms have a deeper, more concentrated umami flavour, while fresh mushrooms give a lighter taste.

Do I need to soak dried mushrooms before using?

Yes. Dried mushrooms should be soaked until soft before cooking. This helps them rehydrate properly and release their flavour during steaming.

Can I add more mushrooms for extra fibre?

You can, but avoid adding too much. Mushrooms absorb water easily and the dish may end up dry. You may add more Shaoxing wine and any stock of your choice if you want to add more mushrooms.

Why do you place ginger at the bottom of the plate?

Placing ginger underneath the fish helps reduce any fishy smell and adds a light fragrance as the fish steams.

Can I skip the Shaoxing wine?

Yes. Shaoxing wine adds aroma and remove fishy taste, but the dish will still taste good without it.

How do I know when the fish is fully cooked?

The fish is done when the flesh flakes easily with a fork or chopsticks. Avoid over steaming, as this can make the fish dry and tough.

Can I prepare this dish in advance?

Steamed fish is best enjoyed fresh. If needed, you can prep the ingredients ahead of time, but steam the fish just before serving for the best texture and flavour.

Ingredients 材料：

250 grams fish fillet 250克鱼

2 dried mushroom, rehydrated 2朵干香菇（已泡发)

5 slices ginger 5片生姜

Seasoning 调料:

1/8 teaspoon salt 1/8 茶匙盐

1 tablespoon Shaoxing wine 1汤匙绍兴酒

Garnish and final seasoning 装饰和最后调味:

1 tablespoon garlic oil 1汤匙蒜油

1/2 teaspoon light soy sauce 1/2 茶匙生抽

1 sprig spring onion, thinly sliced 1 根葱,切成薄片

1 chili, thinly sliced 1 个辣椒

Method:

Prepare the ingredients

Pre-soak mushrooms until soft (about 4 hours or overnight). Squeeze out all the excess water.
Cut the mushrooms and ginger into thin slices.
Season the fish on both sides with salt.

Assemble the Dish

Place the ginger slices onto a heatproof plate.
Add the mushrooms on top of the ginger.
Place the fish on top of the mushrooms.
Drizzle with Shaoxing wine.

Steam the Fish

Bring the water in the steamer to a rolling boil.
Steam on high heat for 6–8 minutes, depending on the thickness of the fish.

Finish and Serve

Once cooked, remove from the steamer.
Drizzle with fragrant garlic oil and soy sauce.
Garnish with spring onion and chilli.
Serve immediately.

Cooking tips:

Choose the right fish: Fresh fish gives the best flavour and texture. This method works well for both whole fish and fish fillets.

Don’t overdo the mushrooms: Mushrooms absorb water easily. Adding too much can make the dish too dry.

Use ginger as a base: Placing ginger at the bottom helps reduce any fishy smell and adds a light fragrance to the dish.

Steam on high heat: High heat ensures the fish cooks quickly and evenly, keeping the flesh tender and moist.

Watch the steaming time: Oversteaming will dry out the fish. Remove it as soon as the flesh flakes easily.

Add sauce after steaming: Drizzling garlic oil and soy sauce at the end keeps the flavours fragrant.

Garlic oil substitute: Garlic oil lifts the overall flavours of the dish. If you don’t have garlic oil, you can use a few drops of sesame oil. Use sesame oil sparingly, as it has a stronger aroma.

Season lightly: Fish has a delicate flavour. It’s better to start light and adjust at the end.

You might enjoy these other recipes:

Steamed Egg with Fish Slices

Steamed Chicken with Winter Melon and Glass Noodles

Super Simple Steamed Salted Chicken

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