Steamed Chinese-style Fish Filets
If you love a recipe that's both easy and delicious, Chef Keoni's Chinese Style Steamed Fish is a total catch. Topped with fresh ginger, green onions, cilantro, shoyu and sesame oil. This dish is sure to be a family favorite.
- 1 pound Fresh fish filets, ½” thick (Recommend Mahi mahi, Nairagi, Shutome or Opah)
- 3 cloves Garlic, minced
- 1 thumb sized piece Ginger, peeled & finely julienned
- 3 stalks Green onions, finely sliced
- 2 tablespoons Shoyu
- 1 tablespoon Dry sherry
- 1 teaspoon Sugar
- 2 tablespoons Vegetable oil
- Fresh Chinese parsley for garnish
- To prepare the steamer, select a large wok or a deep skillet and a steaming rack or bamboo steamer that fits in the wok. Fill the large pot or wok with just enough water so that it won’t touch the steaming rack when the water boils. Place the bamboo steamer or a metal steaming rack in the pot and cover it.
- Once the water is boiling, place the fish on a heatproof dish that fits comfortably inside the steamer. Sprinkle minced garlic, half the amount of ginger slices and half the amount of the green onion on top of the fish. Drizzle with the shoyu, sherry and sugar.
- Carefully place the dish onto the steaming rack inside the pot, cover it with a lid, and steam the fish for about 6-8 minutes. The cooking time depends on the size of your fish. It's done when the flesh yields easily when pierced with a fork and is no longer translucent. Remove from steamer.
- Place the remaining half of fresh ginger and sliced green onions on the fish. In a small saucepan, heat the vegetable oil until it starts to smoke slightly. Remove it from heat and carefully pour the hot oil over the ginger and green onions. Drizzle sesame oil over the fish and garnish with fresh Chinese parsley and more green onions. You may add more shoyu if you would like.
- Serve the steamed Chinese-style fish immediately with steamed rice.
YOUR OWN NOTES