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Steam Whole Fish with Fragrant Soy Sauce
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Steam Whole Fish with Fragrant Garlic Soy Sauce

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 4 servings

Ingredients

  • 1 whole fish 900 grams +/- 1 条鱼 900 克 +/-
  • Few slices of ginger julienned 几片姜，切丝

Fragrant Garlic Sauce 香蒜酱:

  • 3-4 tablespoon vegetable oil 3-4汤匙植物油
  • 3-4 cloves of garlic minced 3-4瓣蒜，切碎
  • 1 tablespoon light soy sauce 1汤匙生抽
  • pinch of sugar 少许糖

Garnish 装饰：

  • 1 stalk spring onion 1 根小葱
  • 1 chili 1 个辣椒

Instructions

Prepare the Fish

  • Clean the fish thoroughly and remove any red clots along the belly and bone area.
  • Make a few slits along the thickest parts of the fish so it cooks evenly.
  • Place ginger slices inside the belly of the fish.

Steam the Fish

  • Bring the water in your wok to a boil.
  • Steam the fish on high heat for about 10 minutes.
  • Adjust the steaming time based on the thickness of the fish, plate material, and stove heat.

Make the Fragrant Garlic Oil

  • Heat some oil in a small pan.
  • Add chopped garlic and fry over medium heat until lightly golden.
  • Immediately transfer the garlic and oil into a bowl to stop it from burning.
  • Add light soy sauce and a pinch of sugar. Mix well.

Finish the Dish

  • Once the fish is done steaming, drain excess liquid if needed (you can discard the liquid if it taste fishy).
  • Pour the fragrant garlic soy sauce over the hot fish.
  • Garnish with spring onions and sliced red chili.
  • Serve immediately.

Notes

Clean the fish well — removing red clots helps eliminate fishy smells and creates a cleaner, sweeter taste.
Make slits along the fish — this allows heat to reach the thicker areas and ensures the fish cooks evenly throughout.
Steaming time varies — a thin fish may take slightly less than 10 minutes, while a thicker fish may need a few minutes more. Adjust as needed.
Ginger in the belly adds aroma — it helps keep the fish fresh-tasting and lightly perfumes the meat during steaming.
Do not overcook the garlic — once it reaches a light golden colour, remove it from the heat immediately to prevent bitterness.
Pour the sauce while the fish is hot — this helps the flavours absorb better into the meat and keep the fish hot.
Add garnish last — spring onions and chili stay vibrant and give the dish a freshness and pop of colour and flavour.