Chinese-Style Steamed Whole Fish

After posting this on my Instagram stories this week, I got many questions about my steamer and some requests for me to share the recipe.

My steamer is by Cuisinart. It’s a little on the expensive side but I was lucky to get it on sale at SM Megamall. It’s so worth it though. I use it almost everyday (cost per use!). Click on this link to find out more about this steamer and to read the good reviews. You can use any type of steamer for this recipe, by the way.

 Also, instead of soy sauce, I prefer to use liquid aminos because the sodium content is so much lower. You can get the Bragg brand in Rustans Supermarket or something similar At Healthy Options.

I’m not a chef or an expert cook and this photo and video probably don’t do this dish any justice, but trust me…it was delicious (and healthy too!)


1 whole Lapu-Lapu (around 2 kilos), cleaned
3 tbsp. fresh ginger, julienned
2 scallions finely julienned with green and white parts separated
* I used green onions here because I realized last minute that I didn’t have any scallions (oops!)
8 sprigs fresh cilantro, roughly chopped
¼ cup plus 2 tablespoons sesame oil
¼ cup water
¼ teaspoon salt
¾ teaspoon sugar
¼ cup liquid aminos or light soy sauce
Fresh ground pepper to taste

Steam the fish for 9 minutes. The meat should be opaque down to the bone.

Next, carefully pour off all of the liquid accumulated on the plate from steaming and spread half of the ginger, the green portions of the scallion, and the cilantro over the fish.

Heat 2 tablespoons sesame oil and the other half of the ginger in a saucepan. Then add the water, salt, sugar, liquid aminos/soy sauce, and fresh ground pepper and heat the mixture until simmering.

Once simmering, add the rest of the oil and white portions of the scallion and stir until the liquid begins to simmer and sizzle once again.

Spoon the entire mixture evenly over the steamed whole fish and serve hot!
If you make this recipe, please let me know. Tag me if you post about it.

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