Chinese Style Steamed Moi

May 9, 2010 / By Foodland

Chinese Style Steamed Moi

Our favorite preparation for fish
Course Side Dish
Cuisine Fish & Seafood
Servings 2 Servings


  • 1 medium size whole moi or tai snapper
  • salt, as needed
  • 2 green onions
  • 3 slices ginger
  • 2 tablespoons soy sauce
  • 0.5 teaspoon rice wine vinegar
  • 1 tablespoon vegetable oil
  • Chinese parsley, as needed


  1. Descale, rinse, and drain fish.
  2. On both sides of fish, cut deep incisions across width at 1" intervals.
  3. Sprinkle with salt inside and out.
  4. Cut green onions into 2-3 sections, then slice lengthwise into thin strips.
  5. Julienne ginger slices.
  6. Insert green onions and ginger into incisions, any excess can be placed inside fish.
  7. Steam fish using a wok and steaming rack.
  8. Steam on a medium heat for about 10-15 minutes, checking water level so it doesn’t get dry.
  9. Place fish on a serving dish.
  10. Mix soy sauce and vinegar and pour over fish.
  11. Remove water from wok.
  12. Add oil to wok, heat till sizzling and pour over fish.
  13. Garnish with chopped Chinese parsley and serve.
Tried This Recipe?
Mention @foodlandhi or tag #foodlandrecipe!