Steam Fish With Fried Ginger and Spring Onion and Oyster Sauce


I’m never bored posting steam fish recipes in here. It is because I think steaming the fish is healthier than frying it, so in order not to make my two customers bored with the same steam fish, I tried to modify my old recipes to make a slightly different taste (well, although it’s only just a bit different, but it’s always worth to try) than my usual steam fish.

In this recipe, I fried the ginger and spring onion and mix the sauce together with the heated cooking oil, then poured the sauce all over the fish. I also add a bit of oyster sauce and fish sauce because I just love cooking with both of them.

Surprisingly, I really really loved the fried ginger in all my steam fish recipe, and I could always eat the whole gingers by myself.

We all loved the sauce so much, and although I made a bowl full of sauce on my first cooking using this recipe, we still didn’t have enough sauce at the end. So I made more sauce the second time and we just had enough, no more and no less.


For the fish

  1. Medium red snapper fish, or any kind of fish that you like
  2. 2 thumbs of ginger for the bedding, cut in big chunks
  3. 1 thumb of ginger for the stuffing, julienne
  4. 2 tbsp angciu (rice cooking wine)

For the sauce

(since we didn’t have enough sauce, I made more sauce the next time I cooked this fish, and the measurement for the extra sauce is on the bracket). I still think that the amount of sauce in my first cooking should be enough if you’re not a big fan of steam fish sauce who pour the sauce all over the rice just like eating soup.

  1. 8 tbsp water (or 12 tbsp)
  2. 3 tbsp soy sauce (or 4 tbsp)
  3. 1 tbsp fish sauce (or 2 tbsp)
  4. 2 tbsp liquid rock sugar (or 3 tbsp)
  5. 1 tsp sesame oil
  6. 1/2 tbsp oyster sauce
  7. 2 tbsp cooking oil
  8. a pinch of salt
  9. 1 thumb of ginger, julienne
  10. 10 (or more) spring onion, julienne
  11. a handful of cilantro leaves
Spring onion, cilantro leaves, and ginger for the bedding, stuffing, and the sauce
Spring onion, cilantro leaves, and ginger for the bedding, stuffing, and the sauce


To cook the fish:

  1. Clean the fish thoroughly and cut 2, this will make it easier to move the fish from the steaming plate to the serving plate
  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 julienne ginger (you can add mince garlic and julienne spring onion)
  5. Line the center of the steaming plate with big chunks of cut ginger. 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 using a spatula

To cook the sauce:

  1. Combine the sauce ingredients number 1 to 8  in a small bowl and set aside
  2. Heat up a small skillet with cooking oil. Add the julienned ginger and stir fry until fragrant and crisp (slightly brown)IMG_0726
  3. Add the julienned spring onion and stir fry for about 30 seconds IMG_0728
  4. Add the sauce mixture and bring to boil IMG_0731
  5. Turn off the heat, set aside the ginger and spring onion


  1. Spoon the sauce all over the fish
  2. Arrange the fried ginger and spring onion on top of the fish
  3. Garnish with cilantro leaves
  4. Pour another 1 or 2 tbsp of sauce on the garnish
  5. Serve with hot steam rice



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