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Steamed Egg with Fish Slices Recipe_Steamed Egg Recipe
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Steamed Egg with Fish Slices

Prep Time10 minutes
Cook Time15 minutes
Active Time10 minutes
Servings: 4

Ingredients

  • 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

Instructions

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.

Notes

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.