A steamed whole fish is a favorite on any Chinese table. This Cantonese steamed fish recipe with soy, scallion and ginger a a must-try fish recipe. The tutorial on how to serve a Chinese steamed whole fish at the table is one-of-a-kind!

This Steamed Whole Fish with fermented black bean sauce is a very traditional part of a Chinese New Year feast.

I love steamed whole fish for the ease of preparation and fuss-free cooking. I love pompano for its firm and delectable flesh. Seasoned simply with ginger sauce, soy sauce and sesame seed oil, this dish has long been a family favorite.

The Chinese steamed fish is infused with flavourful fermented black beans and fragrant scallion oil. It takes 15 minutes to make.

An approachable take on a classic Cantonese steamed fish preparation that swaps the traditional whole fish for mild white fillets that are cooked gently in the vapors of a bamboo steamer alongside fragrant ginger until moist and just falling apart, coated in a sweet and salty sauce, topped with spring onions and a drizzle of sizzling hot oil. Serve with rice and a salad or a simply cooked green vegetable for a quick and simple weeknight meal.

Eating fish at Chinese New Year is a must, and this home-style sea bass recipe comes from Amy Poon of Poon’s London, a family food business producing top-quality Chinese sauces, oils and dressings. Amy says: “Everyone knows about whole steamed fish with spring onion and ginger, which is wonderful, but this dish is a classic example of home-style Chinese cooking. It includes typical Chinese storecupboard staples such as wood ear mushrooms, red dates and goji berries. I love to cook turbot…

It turns out, steaming a whole fish isn’t all that intimidating.

Chinese steamed fish is always a centerpiece on the dinner table at Chinese New Year and other celebratory occasions.

Chinese Steamed Fish with Ginger, Spring Onions and Soy Sauce - you can use cod, pollock, sea bass or any other fleshy white fish. You can steam the fish whole, or for an easier method, steam fish fillets.