Chinese Steamed Whole Fish

Chinese Steamed Whole Fish pinit


  • 2 lb. whole white fish (such as sea bass, branzino, or flounder), cleaned, leaving head and tail intact
  • 3 tsp. sesame oil, divided use
  • ½ tsp. fine sea salt
  • ½ cup chopped green onions,divided use
  • ½ cup chopped fresh cilantro,divided use
  • 2-inch fresh ginger root, peeled, cut into matchstick-sized pieces, divided use
  • 3 Tbsp. reduced-sodium soy sauce
  • 1 tsp. raw honey
  • ¼ tsp. Chinese five-spice powder


  1. Preheat the oven to 400°F.
  2. Drizzle a large baking dish with 1 tsp. oil; set aside.
  3. Rinse fish in cold water and pat dry with paper towels; season fish inside and out with salt.
  4. Transfer to prepared baking dish; sprinkle cavity and exterior of fish with half green onions, cilantro, and ginger.
  5. Bake fish for 35 to 45 minutes, or until flesh is opaque and flakes easily when tested with a fork.
  6. While fish is baking, combine soy sauce, honey, five-spice powder, remaining 2 tsp. oil, and the other halfgreen onions, cilantro, and ginger in a small bowl; set aside.
  7. Pour soy sauce mixture over fish. Let fish rest for 5 minutes. Serve immediately.

Nutritional Information:

(per serving, ¼ recipe)

  • Calories: 232
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Cholesterol: 0 mg
  • Sodium: 685 mg
  • Carbohydrate: 3 g
  • Fiber: 0 g
  • Sugar: 2 g
  • Protein: 36 g

Chinese Steamed Whole Fish

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