Sunday dinner whole steamed rock fish

Having an entire fish with dinner is a tradition in Chinese culture. It provides symbolism at marquee family gatherings and is always a staple as a whole fish from head to tail representing togetherness and unity.

20 min



  1. Rinse fish thoroughly and dry off with towel removing excess water.
  2. In a lipped plate large enough for fish, place evenly ensuring the fish rests fully inside the plate as flat as possible. Garnish fish with half of the ginger root and scallions. Season lightly with salt and pepper.
  3. Cover with plastic food wrap and place in steaming pot with high temp water. On high temp, cover steaming pot and steam fish for 8-10minutes (this varies based on size of the fish). 
  4. Turn heat off and remove fish from the pot.
  5. In a small pan, turn on high heat and add oil to pan. Once the pan is hot, remove pan from the element and add soya sauce.
  6. Immediately remove food wrap and pour the oil/soy sauce thoroughly over the fish from one end to the next.
  7. Garnish with the remaining ginger root, green onions and parsley.

Checking to see if your fish is done

Old school doneness can be checked with a simple chopstick; if it can poke through with ease, the fish is fully cooked.