“This dish is especially popular for Chinese New Year, the fish symbolizing longevity.”

Ingredients Nutrition

  • 1 medium sized whole white fish fillet, gutted and scales removed (you can have your fish monger do this)
  • 12 teaspoon salt
  • 2 tablespoons soy sauce
  • 12 teaspoon rice wine vinegar
  • 1 tablespoon sesame oil (or salad oil)
  • 4 slices fresh ginger, julienned
  • 2 large spring onions, julienned
  • chopped cilantro, to sprinkle over top


  1. Rinse and drain fish. Score the skin at 1/2 inch intervals on both sides.
  2. Place the fish on a large plate, and sprinkle with salt inside and out.
  3. Place the fish in a steamer basket and place in a wok, or use a regular Western steamer pot.
  4. Sprinkle the fish evenly with the ginger slices, then cover with a lid.
  5. Steam the fish on medium heat for about 10 minutes.
  6. Meanwhile, mix soy sauce and vinegar.
  7. When the fish is flaky and cooked, place it on a serving plate.
  8. Pour sauce over fish.
  9. Toss out any water from the wok, and add oil and green onions.
  10. Saute quickly over a hot flame until onions are a bit tender, then pour sizzling oil and onions over fish.
  11. Garnish with chopped coriander (cilantro) and serve.

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