Steamed Fish

2013-09-01 19.08.57 2013-09-01 20.04.07 2013-09-01 20.38.09

2013-09-18 16.07.48 2013-09-18 19.24.06



  • 1lb whole fish (live)
  • 2 tbsp ginger, julienned
  • 2 stalks green onion (䓤)
  • 1/2 cup coriander (Chinese parsley 芫茜)


  • Scrape off remaining scale from the fish with a dull knife in the sink
  • Cut off any remaining intestines (like ‘yu piu’ – floater)
  • On low running cold water, rinse and peel off all the red stuff and film in the inside of the fish
  • Rinse the whole fish with cold water, drain, and let it stand in a plate to dry
  • Place ginger inside and on top of the fish, and place fish in a long plate
  • Place a low steaming rack in the wok and pour in water up to rack level. Turn up heat until boiling.
  • Place fish on rack and cover
  • Cooking time table as follows:
    Fish weight           Heat level            Time
    1  lb.                      9.                        7-8 mins
    1  lb.  2 oz.             9.                        10 mins
    1  lb.  4 oz.             8.                        12 mins
    1  lb.  6 oz.             8.                        13- 14 mins
    1  lb.  8 oz.             7.                        15 mins
  • Test for doneness by inserting a chopstick into the thickest part of the fish. It is done when the chopstick can go through easily.
  • When it’s done, turn off the heat and put the green onion and coriander on top of the fish. Cover and steam for 1min.
  • Pour out the water from the plate, leaving a little behind.
  • Heat up some oil (~1/3 cup) and pour onto the fish with your spatula (‘jan yau’)
  • In a bowl, add a sprinkle of sugar,  2 tbsp hot water to dissolve, and  soya sauce (2-3 rounds). Pour on top of fish.


  • At the market, ask them to clean out the fish (de-gut and de-scale) and cut off the fin (‘kay’)