Chinese Steamed Perch

(Last Updated On: March 23, 2021)

Fish is an essential dish because of the good moral when Chinese celebrating holidays especially spring festival. The pronunciation of word”fish”  in Chinese is the same as the word”remaining” which means there are leftover every year.

Chinese steamed perch I shared today is a health recipe retainng the nutrition with steaming cooking way. The perch is better for steaming than other fish because of its tender and smooth meat. 

I prefer to eat shredded scallions with sauce, served with rice and fish meat, is a very satisfying meal.

steamed perch

Cooking Notes:

To steam over high heat, the steaming time should not exceed 6 minutes. Leave the fish in the steamer for 2 minutes after turning off the heat, then open the lid of the steamer.

Ingredients:

  • One perch, about 1 lb. , descaled and cleaned
  • 1 teaspoon shaoxing wine
  • 1/2 teaspoon salt
  • 4 tablespoon soy sauce(steamed fish)
  • 2 tablespoon oil
  • One 1-inch piece ginger, cut into ¼-inch slices
  • One 2-inch longer scallion,  1/3  cut into sections, remaining shredded
  • One sprag parsley , minced

Instructions:

Chinese steamed perch instructions

  1. Coat the fish with shaoxing wine and salt, marinate the fish for 10 minutes.
  2.  Put several pieces of scallion sections and ginger slices on the plate, Let the fish lie on the ginger and scallion, Inside the fish belly, put a few slices ginger and scallion sections,  also a few ginger slices  and scallions on the fish.
  3.  Steaming the fish for 6 minutes, turn off the heat. after 2 minutes, open the lid and drain the fish, remove the ginger and scallion.
  4.  Pour the soy sauce( steamed fish) over the fish, put shredded scallions on the fish.
  5. Heat oil in a wok over high heat until just beginning to smoke,  pour the oil  over the fish
  6. Garnish with parsley.
  7.  Serve with rice.
steamed perch in a white plate

Chinese steamed perch

Prep Time 5 mins
Cook Time 10 mins
Course Main Course
Cuisine Chinese

Ingredients
  

  • 1 teaspoon shaoxing wine

  • 1/2 teaspoon salt


  • 4 tablespoon soy sauce(steamed fish)

  • 2 tablespoon oil

  • One 1-inch piece ginger, cut into ¼-inch slices

  • one 2-inch longer scallion,  1/3  cut into sections, remaining shredded

  • one parsley , minced

Instructions
 

  • Coat the fish with shaoxing wine and salt, marinate the fish for 10 minutes

  • Put several pieces of scallion sections and ginger slices on the plate, Let the fish lie on the ginger and scallion, Inside the fish belly, put a few slices ginger and scallion sections,  also a few ginger slices  and scallions on the fish

  • Steaming the fish for 6 minutes, turn off the heat. after 2 minutes, open the lid and drain the fish, remove the ginger and scallion

  • pour the soy sauce( steamed fish) over the fish, put shredded scallions on the fish.

  • Heat oil in a wok over high heat until just beginning to smoke,  pour the oil  over the fish

  • Garnish with minced parsley.

  • Serve with rice

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