Hongkong Style Steam Fish Recipe


My lil boy and daddy love steam fish. Although I never really like eating fish, but I never say no to a good steam fish, especially when the fish is fresh and the sauce suits me. As a matter of fact, I like steam fish better then fried fish. For me, eating hot steam rice with the fish sauce is just enough. So that’s why the sauce of the fish must be delicious.

I’ve cooked steam fish several times, and I’ve posted some steam fish recipes too in here. This one is just a bit different and the result is amazing. You can compare to steam fish from good restaurants, and this one is just as good as those expensive steam fish from big or small restaurants. Yes, steam fish is expensive if we dine out, so that’s why making it at home is the best choice for us. Plus, I can always double the sauce because we like the sauce so much.

Everyone in the house always said it was a top notch dish whenever I cooked steam fish with this recipe. Even the lil one gave me a thumb up and said: “Hmmm………yes, it’s good………” when I asked him if he liked it or not. Oh, and he also said: “And it’s also cheaper then eating at the restaurant, right?” Hahaha…………..look who’s talking…………..

We like to eat the sauce like eating soup, hahaha…………so that is why I always make the sauce in big batch. It it’s too much for you, just make half of the recipe for the sauce.


For the fish (including stuffing and bed):

  1. Fresh red tilapia fish or red snapper fish
  2. Lime juice from 2 small limes
  3. Salt
  4. Ang ciu or rice cooking wine
  5. 2 cloves of garlic, crush and slice
  6. a thumb of ginger, julienne
  7. 2 thumbs of ginger, cut into large chunks and crushed
  8. 5 stalk of spring onion, cut into about 2 cm

For the sauce:

  1. 5 tbsp soy sauce (I use kikkoman naturally brewed soy sauce)
  2. 2 tsp sesame oil
  3. 8 tbsp water
  4. a pinch of salt
  5. 2 tbsp liquid rock sugar
  6. 2 tbsp cooking oil or olive oil
  7. 1 thumb of ginger, julienne
  8. 1 clove of garlic, mince

For the garnish:

  1. Cilantro leaves
  2. Some stalks of spring onion (green part only). Sliced thinly lengthwise to make curls


To cook the fish:

  1. Clean the fish thoroughly and make 2 diagonal cuts on each side
  2. Squeeze the lime juice into all over the fish
  3. Rub the salt in and out the fish
  4. Stuff the fish cavity with with sliced garlic, julienned ginger, and 1/3 of the spring onion
  5. Line the center of the steaming plate with the rest of the ginger and spring onion. This is to make sure that the fish will not mix with the fish juice in the bottom of the steaming plate that oozes out when put to steam. This fish juice taste will not give good taste to the fish so we will throw it later
  6. Pour some angciu in and outside the fish
  7. Get the steamer ready and wait until the water is boiled
  8. Steam the fish for about 15 minutes
  9. Remove from heat and remove all the stuffing inside the fish
  10. Gently transfer the fish to a serving plate

To cook the sauce:

  1. Combine the sauce ingredients number 1 to 5  in a small pan and bring to boil. Leave heated on low until ready to be used later. I usually make the sauce just before transferring the fish to the serving plate.
  2. Heat up a small skillet with cooking oil. Add the julienned ginger and minced garlic. Stir fry until fragrant and slightly brown. Set aside the ginger and garlic. Let the oil continue heating


  1. Spoon the seasoning all over the fish
  2. Pour the hot oil slowly and you will hear the wonderful sizzling sound
  3. Add the fried ginger and garlic, arrange the garnish (cilantro leaves and surly spring onion) on top of the fish
  4. Pour another 1 or 2 tbsp of sauce on the garnish
  5. Serve with hot steam rice

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