Steamed Fish with Garlic, Spring Onions and Ginger

Ken Hom's deliciously aromatic recipe for a classic Chinese dish uses a whole fish, symbolising good luck
By Ken Hom
Steamed Fish with Garlic, Spring Onions and Ginger
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes plus 30 mins salting
  • Effort: easy



  • 450 g whole fish, such as red snapper, sole or turbot gutted
  • 1 tsp coarse sea salt
  • 1/2 tsp finely shredded ginger

For the Topping:

  • 3 tbsp finely shredded spring onions
  • 1 tbsp light soy sauce
  • 2 tsp dark soy sauce
  • 1 tbsp groundnut oil
  • 2 tsp sesame oil
  • 2 cloves garlic, thinly sliced


1. Remove the gills from the fish and pat dry with kitchen paper. Rub with the salt on both sides, and let sit for 30 minutes.

2. Put a steamer over a deep pan filled with 5cm of water. Bring the water to the boil over a high heat. Put the fish on a heatproof plate and scatter the ginger evenly over the top. Put the plate of fish into the steamer. Cover the pan tightly and gently steam the fish until it is just cooked. Allow 5 minutes for flat fish, 12 to 14 minutes for whole fish or thicker fish.

3. Remove the plate of cooked fish and sprinkle on the spring onions and light and dark soy sauces. Heat the groundnut and sesame oils together in a small pan. When they are hot, add the garlic slices and brown them. Pour the garlic-oil mixture over the top of the fish. Serve at once.

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