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Steamed Fish with Mushroom
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Steamed Fish with Mushrooms (Light & Nourishing Chinese Recipe)

Prep Time10 minutes
Cook Time8 minutes
Soaking time4 hours
Servings: 2 servings

Ingredients

  • 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 1 根葱, 切成薄片
  • 1 chili 1 个辣椒, 切成薄片

Instructions

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.

Notes

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.