Hongkong style steamed fish

I must really thank homeladychef for sharing her recipe for this Hong kong style steamed fish. It really tastes like what we get at restaurants and I was sooo over the moon for being able to replicate that!

I’d wanted to get seabass to cook this dish but I wasn’t able to get it at the market the other day so I got this other fish called boon tong. I have no idea what’s that called in English or Mandarin since the fishmonger wasn’t able to provide me with the chinese name of the fish. 🙂

It’s quite cheap – I got these three fishes for a mere $6! ok, it was supposed to be $6.50 but the uncle was nice and gave me a discount since I’m always buying seafood from him.

I modified the way I prepared the oil for drizzling over the fish and the ginger that’s served together with the fish.

Hongkong style steamed fish

Hongkong style steamed fish
  • 500-600g fish
  • thumb-sized ginger, skinned, slice some and julien some
  • a couple bunches of scallions
  • sesame oil
  • olive oil
  • 1 tablespoon (15ml) light soy sauce
  • 1 teaspoon sugar or rock sugar
  • 90ml water/ stock
  1. Clean the fish.
  2. Place some sliced ginger and scallions on the plate used for steaming. Place the fish on top and top it with more ginger and scallions.
  3. When the water is boiling hot, place the fish into the steamer and steam for about 10min. (Max 10min for 600g fish, add 1min for every 100g more)
  4. Meanwhile, prepare the sauce and heat it up using the microwave or on stovetop.
  5. When fish is steamed, transfer the fish carefully to a serving plate (only the fish!) and discard all the ginger, scallion and water from the steaming plate.
  6. Pour the prepared sauce over the fish.
  7. Heat some oil (olive and sesame oil mixed) in the wok and fry the julienned ginger till golden brown. Remove the ginger and scatter it on top of the fish together with scallions.
  8. Continue to heat the oil left in the wok till it's smoking hot. Pour this oil over the fish and you're done! 🙂


For more fish & seafood recipes, do check out the Fish & Seafood section in this blog for a complete directory of recipes (with thumbnails).



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4 Responses to Hongkong style steamed fish

  1. homeladychef says:

    Nicely done! Angie, glad that you perfect it! Well Done! Happy New Year to you and your family!

  2. XY says:

    Hello, this is one of my favourite fishes too! I am trying to find out the English name for it. Btw, may I know where you bought your boon tong fish from? It’s a really good deal compared to my wet market.

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