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Hong Kong Style Steamed Fish

by Kelly
Hong Kong Style Steamed Fish

Hong Kong Style Steamed Fish is a classic dish that’s almost mandatory at Chinese banquets, holidays or celebrations! With its flaky soft texture, umami-packed sauce, fresh ingredients and elegant presentation, this dish is perfect for any family gatherings or a simple dinner, and it is so quick and easy to make while also being a great way for kids to eat fish!

At the heart of this dish lies the choice of fish. Whether it’s a succulent golden pomfret or any other white fish, freshness is key. The fish should be tender, flaky, and free from any fishy odor.

Steaming allows the fish to retain its natural flavors while absorbing the aromatic essence of ginger, spring onions, and chili. The gentle steam ensures that the fish remains moist and tender, such that the flaky flesh can slip off your chopsticks.

The toppings play a crucial role in elevating the dish. Julienned ginger, spring onions, and chili add a burst of freshness and a hint of heat. Coriander, with its vibrant green leaves, adds color and a subtle herbaceous note. These toppings not only enhance the visual appeal but also infuse the fish with layers of flavor.

The sauce is where the magic happens. A blend of shallots, ginger, coriander roots, light soy sauce, water, and a touch of sugar creates a symphony of umami. The soy sauce imparts a savory depth, while the ginger and shallots add warmth. It’s a delicate balance that complements the fish without overpowering it.

As the steamed fish emerges from the steamer, the final flourish awaits. Hot oil is drizzled over the julienned toppings, creating a tantalizing sizzle. The aroma fills the room, signaling that it’s time to gather around the table. The Hong Kong Style Steamed Fish, adorned with its fragrant toppings, is ready to be savored.

Hong Kong Style Steamed Fish is more than a meal; it’s a celebration of tradition, family, and the joy of sharing good food. So next time you prepare this dish, remember the artistry behind it—the careful selection, the gentle steam, and the sizzle that beckons everyone to the table. So let’s get to it!

Watch How To Make It

Hong Kong Style Steamed Fish

Hong Kong Style Steamed Fish is an easy dish that's perfect for family gatherings, with its flaky soft texture and umami-packed sauce!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Asian, Chinese
Keyword: dinner, easy recipe, quick, seafood, steamer
Servings: 4


  • Steamer


  • any white fish (I used a 500g golden pomfret)


  • 1 inch ginger julienned
  • 2 spring onions julienned
  • 1/2 big chili julienned
  • 1 coriander chopped


  • 2 shallots
  • Some ginger
  • 2 stalks coriander roots
  • 5 tbsp water
  • 4 tbsp light soy sauce
  • 1 tbsp sugar


  • Clean the fish and cavity.
  • Prepare the toppings and sauce. Dunk the toppings in a bowl of ice cold water to keep it fresh and crunchy.
  • Steam the fish and sauce at the same time (in separate containers).
    Pro Tip: The steaming duration can vary widely depending on the size and shape of your fish and steaming equipment. Rather than rely on timing, check for these indicators instead: The eyes turn from black to white; stick a chopstick into the thickest part of fish and it should be fairly tender as you poke through; the meat should separate easily from the bones and flake off.
  • Pour away any fish juice that comes out of the fish, then pour the sauce onto the fish.
  • Heat up some oil until it shimmers. Place the toppings on the fish, pour the hot oil over it to get a nice sizzle, and it's ready to serve!

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