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I was intrigued both by the cooking method and the use of the hot oil, so I had to try it. It came out excellently! I followed the directions exactly except I used a regular steamer basket (with the handle thingy removed) splayed out flat inside the wok with the fish on it. Worked perfectly. I used whole tilapia. My only complaint, if you can even call it a complaint, is the oil was a little too heavy for me, so next time I will probably use a little less. I'll definitely be making this again. Thanks!
P.S. The steaming produces a rich fish broth in the bottom of the wok. I bottled it and will use in the next recipe that calls for fish broth or fish stock. Yum!

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Goody2shz January 22, 2013

I improvised quite a bit because I did not have many of the listed ingredients. Ground seasme and peanuts and heated them in the veg oil, used the pollock I had, used a cooking sherry for maranating. I enjoyed the simplicity of the recipe and from what turned out I can imagine the actual cooked recipe. Skipper/Sy took the time and thoughtfulness to share the recipie with me so I was in a quick hurry to try it as an acknowledgement of the gift received. I placed the fish on the black rice which had a nutty flavour so it lent some substance to the prepared very light flavoured fish recipie. I enjoyed it and will scout around for the ingredients listed and make it again. I could not stand the fish up so I placed a cake rack in the pan and steamed the fish lying down. In my experience I will make more sauce to pour over. I follwed the steps quickly so the steam could permiate the scallion and ginger and meld the flavour into the fish. Chinese food requires the skill of quickness to prevent over cooking which comes with practice. I have a way to go to master it. But in all I enjoyed what I improvised with enough to want to make it again. Delicate flavour.

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reya doucette August 09, 2011

I made this fish for my hubby and my son and they loved it! I am not a big fish fan but did have a few bites and it was alright, I used tilapia which is a mild fish. I didn't give this recipe 5 stars because I thought the directions on how to steam it was a bit confusing. I just steamed mine in a steamer basket over pot of water and had no problems. I also think that next time I do this recipe I will grate my ginger to get more flavor out of it. Overall family enjoyed it and its healthier than deep frying, thanks for sharing

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Chef BJ in Ramstein Germany October 21, 2009

This recipe is so easy and SOOO yummy. I've used this recipe 3 times now. Once with a whole fish, salt water white fish I think, my husband caught it on a fishing trip. I've also made it with Cod and Orange Roughy fillets because fillets are just easier for my kids to eat and it came out really yummy as well. My kids are 7 and 3 and they love it as well. I just pick the ginger and green onion off their portions.

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msh.hong November 10, 2008

Fatastic recipe. I used whole talapia fish..it was wonderful, great taste and very light. Thanks!

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jojobee February 25, 2005
#1 Favorite Chinese Steamed Whole Fish by Sy