This is a classic Chinese-style steaming for fish. You can use this recipe for all other large white-fleshed fish like seabass, or pomfret.

Serving: 2 persons


  • 1 large sea bream, descaled and gutted
  • 2 cloves of garlic, shelled and minced
  • 5g fresh ginger, sliced and cut into strip
  • 1 tbs peanut/sunflower oil
  • 2 tbs Shaoxing rice wine
  • 4 tbs light soy sauce
  • ½ tomato, sliced
  • Salt and white pepper powder to taste

Garnish :

  • 2 tbs peanut/sunflower oil
  • 2 cloves of garlic, shelled and minced
  • 2 cloves of shallots, shelled and sliced
  • 2 sprigs of spring onion, chopped/sliced
  • 2 sprigs of coriander


  1. Wash your fish well. Rub with salt and white pepper powder and marinate for about 15 minutes.
  2. Place your fish on a steam-proof plate which is indented so that it can contain the rising fluid level after steaming. Pour light soy sauce, rice wine and oil over the fish. Lay your tomato by the sides of the fish. Sprinkle the garlic and ginger over the fish.
  3. Bring your steamer to boil and place your plate in it. Steam for about 8 minutes.
  4. By the end of 6 minutes, heat a small pan and add in some oil. Stir-fry your garlic and shallots until they are golden brown. Turn off the heat.
  5. Just before serving your fish, garnish it with spring onion and coriander, then pour the hot oil with garlic and shallots all over the dish. Serve immediately.


Check out my other recipe for steamed fish: Teochew-style Steamed White-spotted Rabbitfish