Yeo Kyung-ok's Chinese-Style Steamed Fish
Hong Kong-style steamed fish featuring tender flounder fillets poached in boiling water without a steamer, topped with hot scallion-ginger oil and a savory soy sauce for rich umami flavor.
Ingredients needed 2 servings
Recipe
Cooking tips
- Even without a steamer, poaching fish with scallions and ginger in boiling water effectively removes fishy odors.
- To check if the fish is done, pierce it with a chopstick—when it goes in smoothly without resistance, it’s fully cooked.
- Pouring hot sautéed scallion-ginger oil over the fish instantly enhances its aroma and flavor.
- Cilantro can be omitted based on preference, but adding it elevates the dish with a more exotic and refined taste.
Recommended for
- Those who want to recreate high-end Chinese restaurant-style fish dishes at home using a simple method.
- People who prefer clean, delicate flavors with deep umami richness, not overly spicy.
Shop ingredients on Coupang(Ad)
Did you cook this?
How did it turn out when you followed this recipe?
Your cooking experience helps everyone find recipes they can trust.
Loading cooking feedback…
You might also like
- Oh Se-deuk's Cantonese-style Ureok Jjim
- Yoon Yi-ryeon's Semi-Dried Steamed Fish
- Yeo Kyung-ok's Guangdong-Style Soy Sauce Steamed Fish
- Oh Se-deuk's Spicy Steamed Spanish Mackerel
- Kim Dae-seok's Steamed Semi-Dried Fish
- Yeo Kyung-ok's Chinese-style Japchae
- Yeo Kyung-rae's Chinese-Style Bulgogi
- Sung Si-kyung's Chinese-style Braised Chicken
- Ttukdak Hyung's Chinese-Style Mapo Eggplant Rice Bowl
- Sung Si-kyung's Chinese-Style Oven Roast
