There’s something wonderfully delicate and soul-soothing about a perfectly steamed fish, and Hong Kong Style Steamed Fish with Garlic and Chili might just be the ultimate expression of this classic technique. This dish isn't loud or overly complicated — instead, it highlights the fresh sweetness of the fish with aromatic garlic, subtle heat from red chilies, and the unmistakable umami depth of a soy-based sauce. If you've ever dined at a Cantonese restaurant and marveled at how such a simple dish could pack so much flavor, this recipe is your answer. Plus, it’s a perfect entry point into asian steamed fish dishes if you’re just getting started with asian fish recipes.
This particular take on steamed fish is steeped in tradition yet adaptable. The fragrance of garlic sizzling in oil, the gentle spice from sliced red chilies, and the earthy zing from the sauce make it unforgettable. It’s also surprisingly easy once you get the hang of how to make steamed fish properly — and once you do, it’s hard to go back to pan-frying or baking.
Hong Kong Style Steamed Fish with Garlic and Chili
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine Chinese
Steamer A bamboo steamer is traditional, but a metal steamer insert in a large wok or deep pan works perfectly. If you’re improvising, place a heatproof plate on an inverted bowl in a pot with a lid.
Wok or deep pan with lid This is your steaming chamber. You’ll want one wide enough to fit the whole fish.
Heatproof plate Must fit into your steamer and hold the fish comfortably.
Tongs or a large spatula For carefully removing the hot plate of fish after steaming.
For the fish
- 1 whole white fish about 1.5–2 lbs, such as sea bass, tilapia, or snapper – cleaned, gutted, and scaled
- 1 teaspoon salt
- 3 stalks of scallions julienned
- 1- inch piece of fresh ginger julienned
- 2 fresh red chilies thinly sliced (adjust to taste)
- 4 garlic cloves minced
- 2 tablespoons light soy sauce
- 1 tablespoon Shaoxing wine optional but authentic
- 1 teaspoon sesame oil
- 1 tablespoon neutral oil canola or vegetable
Optional garnish
- Extra scallions and chilies
- Fresh cilantro
For the sauce
- 2 tablespoons light soy sauce
- 1 teaspoon sugar
- 1 tablespoon water
- 1 teaspoon fish sauce to add a touch of fish sauce recipe vietnamese flavor, optional
Prep the Fish
Clean and rinse the fish thoroughly under cold water. Pat it dry using paper towels. Score the fish with 2–3 diagonal cuts on each side — this allows the aromatics and sauce to penetrate during cooking. Rub salt over the fish, especially into the cuts and inside the cavity. Set it aside for 10 minutes.
Make the Sauce
In a small bowl, combine the soy sauce, sugar, water, and a few drops of fish sauce for depth. This gives your dish a hint of that fish sauce recipe vietnamese richness without overpowering the Cantonese profile.
Prepare the Aromatics
Julienne your scallions and ginger finely. Thinly slice the red chilies. Mince the garlic. Set everything aside but keep the garlic separate — it will be fried at the end.
Assemble the Fish
Place the fish on a heatproof plate. Stuff the cavity and lay the top of the fish with half of the scallions and ginger. Reserve the rest for garnish after cooking.
Steam the Fish
Set up your steamer. Once the water is boiling, place the plate with the fish inside. Steam over medium-high heat for 8–10 minutes, depending on the size of the fish. A good rule of thumb is 10 minutes per inch of thickness at the fish’s thickest part.
Drain and Sauce
Once the fish is fully cooked (the flesh should flake easily), remove it carefully. Pour off any liquid accumulated on the plate to prevent dilution of flavor. Drizzle the soy-based sauce over the fish.
Garlic Chili Oil Finish
In a small saucepan, heat a tablespoon of neutral oil. Add the minced garlic and sauté until golden brown and fragrant — be careful not to burn it. Add the sliced red chilies and immediately pour the hot oil over the fish. You should hear a satisfying sizzle. This is the finishing touch that brings the dish to life.
Garnish and Serve
Top with the reserved scallions, chilies, and fresh cilantro if using. Serve immediately with steamed jasmine rice.
Pairings
Rice
A bowl of fluffy steamed jasmine rice is the natural partner here. It soaks up the garlicky, soy-rich sauce and balances the umami with subtle sweetness. You can also try it with sticky rice for a richer texture, or pair it with rice noodles for a more pan-Asian approach.
Vegetables
Simple is best. Try steamed bok choy, stir-fried snow peas, or blanched broccoli with oyster sauce. If you’re going for a meal with layers of texture and flavor, consider pairing with steamed shrimp or a light prawn recipe like lemongrass prawns.
Soup
A delicate miso soup with tofu and scallions — inspired by a japanese fish recipe — offers a gentle, savory counterpoint to the richness of the fish.
Wine or Tea
Dry Riesling or Sauvignon Blanc works beautifully with this dish. If you're avoiding alcohol, jasmine or chrysanthemum tea is perfect.
FAQs
1. What kind of fish should I use for steaming?
Look for white, flaky fish like sea bass, tilapia, snapper, or even grouper. If you want something meatier, monkfish is a great choice — yes, a monk fish recipe can work as a steamed dish, too. Just remember that thinner fish cook faster and offer more delicate textures.
2. Can I use fish fillets instead of a whole fish?
Yes, but steaming a whole fish provides more flavor and moisture. If you opt for fillets, reduce the steaming time and consider wrapping them in parchment to retain moisture. It also mimics the experience of a more traditional chinese steamed whole fish without the bones.
3. Is it necessary to use Shaoxing wine?
Not strictly, but it adds an authentic depth. You can substitute with dry sherry or omit it if you’re avoiding alcohol. It’s often used in steamed fish chinese style recipes for a subtle aromatic layer.
4. Can I add shrimp or seafood to this dish?
Definitely. You can place a few raw shrimp (peeled and deveined) around the fish before steaming. They’ll cook along with the fish and add variety — just like in some shrimp chinese recipes or steamed shrimp platters.
5. How is this different from Jamaican steamed fish?
Great question. While both dishes involve steaming whole fish, steam fish recipe Jamaican style often includes bold spices, bell peppers, thyme, and is usually cooked with coconut milk or broth. In contrast, this traditional Chinese steamed fish leans on simplicity and the purity of the ingredients — less spice, more finesse.
