Kitchen notes · a little help before you start
Chinese Steamed Fish with Ginger Shallot Sauce
Chinese Steamed Fish with Ginger Shallot Sauce brings together bream, green onions, and ginger. Take a look at the chopping, slicing or shaving step before bringing the parts together. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Original yield
- Serves 4
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- Asian
- Preparation & total time
- Quick dinners · Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Match the preparation in the method
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
2. Keep the first boil and the next step together
Read what happens once the mixture comes to a boil. Have the next ingredient or heat adjustment ready, and continue with the sequence the recipe gives.
3. Set out the finishing ingredient
Keep the finishing ingredient within reach while the main preparation is going on. Add it at the step in the method so the last job is easy to complete.
Get to know the ingredients
Bream
Look at how this ingredient comes into the method: Cut 2 slashes on each side of the fish.
Green onions
Look at how this ingredient comes into the method: Sprinkle with red chilli if using and serve with rice and steamed Asian Greens.
Ginger
Look at how this ingredient comes into the method: Top with shallots and ginger.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source garnish.
How to make it
0 of 13 steps completeMake room for Chinese Steamed Fish with Ginger Shallot Sauce
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Steamer fitted inside a large pot, or a microwave steamer. Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Use the microwave sequence in the recipe
Read the microwave stages and checks before you start. Follow the settings and texture checks given for this recipe, including any note about differences between microwaves or container sizes.
A few questions you might have
What should I get ready before starting?
Set out the pot. Read the first preparation step before you get going: Cut 2 slashes on each side of the fish.
Which little step is worth remembering?
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
What happens at the end?
Keep this part of the method in view: Steamer fitted inside a large pot, or a microwave steamer.
Is there another preparation step to plan for?
Read the microwave stages and checks before you start. Follow the settings and texture checks given for this recipe, including any note about differences between microwaves or container sizes.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: RecipeTin Eats. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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