Traditional steamed whole fish

A traditional dish to celebrate the Lunar New Year!

Chef Nick Liu joins us to demonstrate how to prepare a traditional steamed whole fish. This sweet and savoury fish recipe is garnished with the perfect mix of chili, scallions, and coriander leaves – a combination that is sure to leave your guests wanting more. As a symbol of surplus and family togetherness, this is also the perfect dish to celebrate the Lunar New Year!



  1. Wash the fish thoroughly. Remove the bloodline at the base of the spine cavity, then pat dry with a paper towel.
  2. Cut the fish at a 45-degree angle several times on each side. Place the fish on a plate that fits in the steamer.
  3. Mix the soy sauce and sugar together and bathe the fish all over with the mix.
  4. Cut the mandarin peel into smaller strips and place a few into the cavity of the fish. Put 1/2 of the scallions, ginger, and coriander into the cavity and scatter the rest under and over the fish, saving some scallions and coriander for the garnish.
  5. Bring the steamer to a full boil and place the plate of fish inside. Put the lid on top and steam over high heat for 8-10 minutes. Remove the plate from the steamer (use oven gloves to avoid burning).
  6. Heat up sesame oil in a small pan. As soon as the oil starts to smoke, pour it over the fish from head to tail.
  7. Garnish with chili, scallions, and coriander leaves. Serve with plain rice and enjoy.

Tip:  The oil is extremely hot and will spittle when it hits the fish. Be careful.

Tip: Don’t forget to use the sauce for dipping the fish!