There’s something truly special about placing a beautifully steamed whole fish on the table. Growing up, I remember this dish being the highlight of any big meal—it meant family was gathered, someone had gone to the fish market early, and the rice cooker was working overtime.

This Chinese-style steamed fish with ginger, scallions, soy, and fresh herbs is a classic you’ll see at Chinese New Year, weddings, and Sunday dinners alike. It feels celebratory, but it’s actually very doable at home. I love making this when I want to show my family I put in a bit of extra love—even if the real work is pretty simple once you get the hang of steaming.

If you’re used to steaming fillets, you’ll love the way a whole fish turns out: moist, tender, and infused with aromatics from head to tail. And yes, I’m going to walk you through every step—including how to serve it so it looks beautiful on the table.

Choosing Your Fish: My Go-To Picks

I always tell folks at the market to get what’s fresh. You don’t need anything fancy—just a nice whole fish around 1 to 2 pounds.

Personally, I love striped bass. It’s delicate but firm enough to steam well. Sea bass is another good option, though I find it a bit meatier. Flounder, fluke, or grey sole are all lovely too.

If you’re lucky enough to live near a good fish market (ours has live tanks!), you’ll get something truly fresh. But don’t stress if you can’t—it’s still very good with fresh (even if not live) fish.

One thing I always mention: buy what’s in season. It tends to be cheaper and tastes better. Sometimes I’ll ask the fishmonger for advice—those folks know what’s coming in fresh.

If you can’t get a whole fish, you can absolutely steam fillets using the same flavors. I’ve done that plenty of times on busy nights.

Prepping the Fish: Don’t Skip These Steps

Here’s where a little care makes a big difference. Even if your fishmonger does some prep, I always check these things at home.

I’ve had a few dinners where I forgot to remove all the scales and had to pick them out at the table—not exactly elegant!

Here’s how I do it:

• I run a serrated knife along the belly and top edges to catch stray scales, especially near the fins and head.
• Using kitchen shears, I trim off the tough fins, leaving the head and tail for that classic look.
• I always check the cavity. If there’s a membrane hiding a blood line, I scrape it clean with a spoon. This helps avoid any strong, fishy taste.
• I peek at the gills. Even if the fishmonger says they’re gone, sometimes they miss a few. Older guests who love the head will thank you for this step.
• A good rinse under cold water is all you need. No salt or wine at this stage. Trust me: the seasoning comes later.

Setting Up Your Steamer: My Home Hack

Now let’s talk steaming.

In a restaurant kitchen, they might have huge steamers, but at home? I use my old wok with a steam rack. It’s saved me countless times.

If your plate is long (some fish need the space), you can improvise by setting the rack on an empty metal can with both ends removed. It keeps the plate above the water perfectly.

This makes me think of all the times my mom and I rigged up these DIY steamers together. It’s part of the fun—figuring it out and feeling like you made something special.

Steaming the Fish: The Main Event

Place your cleaned fish on a heatproof plate that fits in your steamer setup.

Steam over high heat for about 9 minutes. Don’t wander too far—it cooks fast.

A trick I always use: slip a butter knife into the thickest part. If the meat is opaque to the bone but the bone itself still has a little translucency, you’re good. Remember, you won’t eat the bone—it’s fine if it’s not totally cooked through.

After steaming, you’ll see liquid collected on the plate. Carefully pour that off so your sauce later doesn’t get diluted.

Building the Flavor: My Sauce Routine

Here’s where this dish truly shines.

I spread half the ginger, the green parts of the scallions, and the cilantro over the steamed fish right away. The heat helps the flavors bloom.

Meanwhile, in a small bowl, I mix water, salt, sugar, light soy sauce (or seasoned soy), and a touch of white pepper.

In a small pan, I heat oil with the remaining ginger until it sizzles, then add it to the sauce mixture. I let it come to a gentle simmer so everything melds.

Then I add the white parts of the scallions and the rest of the oil. Once it sizzles again, I know it’s ready.

I pour this glorious sauce all over the fish. The sizzle, the smell—this part always gets the family wandering into the kitchen asking when dinner will be ready.

My Tips for Serving It at the Table

Presentation matters with this dish. I like bringing it to the table whole so everyone can see how beautiful it is.

But once the oohs and aahs are done, I’ll help guests avoid bones by serving it neatly.

Here’s how I do it:

• Using a butter knife and serving fork, I separate the top fillet from the backbone.
• I carefully lift the meat and set it aside.
• I then remove the backbone starting from the tail. It usually comes out in one piece if you’re gentle.
• I set aside any extra bones along the ribs.

If we have guests who love the fish head, I leave it on the plate. Personally, I always sneak the cheek meat for myself—it’s the softest, most flavorful bite.

Finally, I spoon more of the sauce over the deboned fish and invite everyone to dig in.

Rice on the Side: Don’t Skip It

You can’t serve this dish without rice.

That sauce, soaked into hot rice, is the best part for me. When my kids were younger, they’d skip the fish entirely and just ask for rice with “fish sauce” from the plate.

So make sure you have plenty ready. Leftovers reheat well too—though you might not have any!

A Few Parting Thoughts

This dish isn’t just a recipe for me. It’s family. It’s memories of my dad bringing home the freshest fish he could find, of my mom patiently scaling and cleaning it, of loud, happy dinners with everyone talking over each other.

Cooking it at home keeps that feeling alive.

If you’ve never tried steaming a whole fish before, give it a go. It’s simpler than it seems and worth every bit of effort.

Don’t forget to enjoy the best parts—the cheeks, the tender belly, and most of all, the smiles around the table.

Also try these Fish recipe:-

• Jamaican Jerk Fish
• Mediterranean Fish Stew
• Southern Fried Fish