Chinese-Style Steamed Fish

This is a basic and common Chinese recipe for steamed fish. My father taught me how to make this; it is easy to prepare, hard to mess up, and very versatile. Serve over white rice, using some of the sauce mixture from the steaming bowl.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 216 Calories

Ingredients

• ⅛ cup water
• 2 cloves garlic, chopped
• crushed red pepper flakes to taste
• 2 slices fresh ginger root, finely chopped
• ¼ cup low-sodium soy sauce
• fresh cilantro sprigs, for garnish
• 2 fresh mushrooms, sliced
• 1 ½ pounds halibut, cut into 4 pieces
• 3 green onions, cut into 3 inch lengths
• 6 leaves napa cabbage, sliced into 4 inch pieces

Recipe Instructions

Step 1

Arrange 1/2 of the green onions on the bottom of the steaming bowl (it is important to steam in a container in order to retain the steam and juices around the fish). Place 1/2 of the mushrooms and Napa cabbage sections on top of the onions. Place fish on top of the vegetables. Sprinkle ginger, garlic, and red pepper flakes over fish. Top with the remaining green onions, mushrooms, and napa cabbage. Drizzle soy sauce and water over everything.

Step 2

Place steam bowl in a steamer over 1 inch of boiling water, and cover. Steam for 15 to 20 minutes, or until fish flakes easily. Garnish with cilantro, if desired.