Steamed Whole Rockfish Steamed Whole Rockfish

Author: Canadian Living

A whole fish is a must at a Chinese New Year banquet. It signifies abundance. Instead of rockfish, a West Coast specialty, try any fish small enough to fit into your wok or steamer, such as snapper, trout or whitefish. For less festive occasions, fish fillets or steaks will do, too. The combination of ginger and sherry is a classic Chinese way to get rid of fishy odours and strong flavours.

  • Portion size 4 servings



Rub outside and stomach cavity of fish with coarse sea salt ; let stand for 10 minutes. Rinse off salt ; pat dry.

Place steam rack or steamer in wok. Pour in enough water to come 1 inch (2.5 cm) below rack. Cover and bring to boil over medium-high heat.

On a plate, place fish on top of onions; pour sherry evenly over top. Sprinkle with ginger.

Place plate on rack; steam for 8 to 10 minutes or until fish flakes easily with fork. Transfer to serving platter, discarding onions and juices.

Meanwhile, cut remaining onions into matchstick-size pieces. Place in bowl of cold water, set aside.

In small saucepan, heat chicken stock, soy sauce and sesame oil just until boiling.

Sprinkle fish with reserved green onion pieces. Pour boiling stock mixture evenly over top. Garnish with coriander (if using) and serve immediately.

Nutritional facts <b>Per serving:</b> about

  • Sodium 640 mg
  • Protein 27 g
  • Calories 165.0
  • Total fat 5 g
  • Cholesterol 47 mg
  • Total carbohydrate 1 g


  • Iron 4.0
  • Folate 5.0
  • Calcium 4.0
  • Vitamin A 4.0
  • Vitamin C 59.0
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Steamed Whole Rockfish