Delicious Chinese Style Oven Baked Fish (Simple 25-minute Recipe)
The classic Chinese steamed entire fish was the inspiration for this Chinese Style Oven Baked Fish.
The fish fillets are baked in parchment paper with fragrant sesame oil and fresh ginger, then drizzled with the sauce right before serving.
Freshness and excellent flavor come from the onions and cilantro on top. Yummy, simple, and good for you!
Here’s a quick and easy way to bake Chinese Steamed Fish with the same great flavors! While baking in the oven, the fish “steams” in its own liquid on parchment paper. The sauce is drizzled over the fish after it has been fried.
Finally, shortly before serving, fresh onions and cilantro (along with a few slices of red chili for flavor and color) are put on top of the fish. This garnish should not be overlooked because it significantly enhances the flavor of the food.
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It’s tasty enough to eat on its ow forn, but I can’t stop myself from serving it with a bowl of steamed white rice.
Cantonese steamed fish is a traditional, simple dish often served as one of the final courses in a Chinese wedding banquet (right before the last rice and noodle course).
That said, it’s also a dish that can be found on home dinner tables on any old weeknight. That’s how you know it’s not just easy…it’s really delicious.
All you need is a few simple ingredients that can probably already be found in your own pantry and refrigerator. Come to think of it, I’d never written the recipe down before this. We’ve made it so many times that everyone in the family can make it in their sleep.
You’ll get the hang of it quickly too. It’s such an easy and delicious way to prepare fish.
Steamed fish from Cantonese is a traditional, simple meal that is frequently served as one of the last courses at a Chinese wedding banquet (right before the last rice and noodle course).
On the other hand, it’s a dish that can be found on most weeknight supper tables. That’s how you know it’s not just simple…also it’s extremely tasty.
All you’ll need are a few basic ingredients that you most likely already have in your cupboard and refrigerator. To be honest, I’d never written down the recipe before now. Everyone in the family can cook it in their sleep now that we’ve done it so many times.
You’ll pick it up soon as well. It’s a simple and wonderful way to cook fish.
Alternative Video Recipe
WHAT IF I DON’T HAVE A WOK OR STEAMER?
A wok, steaming rack, and lid, or a wok and a bamboo steamer, are used to steam fish (or any other cuisine).
Many restaurants have steam ovens or enormous multi-level steamers, but a giant wok is still the most versatile steaming instrument, especially if you’re steaming a large fish or filet.
HOW LONG DO YOU STEAM FISH?
Especially with the fish fillets we’re using in this recipe, steaming fish goes quickly.
Even with fish fillets, the amount of time it takes to steam them depends on the type, size, and thickness of the fillet.
Cooking time for small, thin filets might be as little as 4-5 minutes. Larger, thicker filets will take longer to cook.
What to serve with Baked Fish in the Oven
This fresh green bean meal, together with any form of starch, is one of my favorites, aside from dusting with parsley and adding some lemon wedges. These honey mustard roasted potatoes or my favorite mashed potato dish are sure to please.
Simply season with salt and pepper if you don’t want to use the garlic and onion powder.Print
Chinese Style Oven Baked Fish
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 2 1x
The classic Chinese steamed entire fish inspired this Chinese Style Oven Baked Fish. The fish fillet is cooked in parchment paper with fragrant sesame oil and fresh ginger, and the sauce is poured on top right before serving. The scallions and cilantro on top provide a wonderful freshness and flavor. Delicious, simple, and nutritious!
- 1 fish fillet white fish – cod, halibut, etc
- 1 teaspoon sesame oil
- salt and pepper to taste
- 1/2 inch ginger sliced or julienned
1 tablespoon water
1 tablespoon soy sauce
1 teaspoon Shaoxing wine
1 teaspoon sesame oil
1/2 teaspoon sugar
1 dash white pepper
- 1 stalk scallion cut into thin slices
- 1/4 cup cilantro leaves
- red chili sliced or julienned
- Preheat oven to 400 degrees Fahrenheit.
- Place the fish fillet horizontally on a piece of parchment paper. Season the fish with salt and pepper after drizzling 1 teaspoon of sesame oil over it.
- Garnish the fish with sliced or julienned ginger.
- Fold the parchment paper up to cover the bottom half of the fish before folding it down to cover the top half. Roll and fold the left and right edges of the parchment paper down towards the fish, then tuck each side of the fish with the parchment paper.
- Place the wrapped fish on a baking pan and bake.
- After 10 minutes, remove the fish from the oven and flake it with a fork to see if it is cooked through. If the fish flakes easily, it’s ready; if it’s still transparent and won’t flake, return it to the oven to finish cooking.
- Prepare the sauce by blending water, soy sauce, Shaoxing wine, sesame oil, sugar, and a pinch of white pepper as you wait for the fish to cook.
- Tear the parchment paper horizontally across the fish as soon as it’s done, then pour the sauce all over it.
- Fresh cilantro, scallions, and sliced or julienned red chile are garnished. Serve right away.
- To bake fish, you can use a variety of parchment paper folding techniques. You can fold the paper in any way you choose as long as it makes a nice seal and can be readily torn to pour the sauce over the fish after it’s done cooking.
- Place the wrapped fish on a baking sheet and into the oven.
- Category: Main
- Method: Steamed
- Cuisine: Asian
- Serving Size: 2
- Calories: 53kcal
- Sugar: 1g
- Sodium: 505mg
- Carbohydrates: 2g
- Protein: 1g
Keywords: chinese food, seafood, steamed fish
Frequently Asked Questions
Is it better to bake fish covered or uncovered?
Many individuals prefer to wrap their fish in foil and bake it. This method is particularly effective because it reduces the amount of time spent cleaning the oven and utensils. Because moisture is trapped within the foil rather of escaping into the oven, wrapping the fish in a protective covering provides a similar effect to steaming.
How do you keep fish moist when baking?
To keep the fish wet, brush it with olive oil, melted butter, or pesto, and season with clipped fresh or dried herbs, spice mixes, minced garlic, and/or salt and pepper as preferred.
What is the healthiest way to cook a fish?
Overall, the healthiest cooking methods save the most nutrients and decrease the development of hazardous chemicals while limiting the loss of good omega-3 fats. Sous vide, microwaving, baking, steaming, and poaching your fish are your best chances in general
How can I make my fish more tender?
To poach fish, fillets are placed into warm liquid, usually oil or a broth, and slowly simmered until flaky and tender. Use a flavorful oil to highlight the fish-olive oil works best! Simmer over low to moderate heat for around 20 minutes. To check for doneness, use a small knife
More Baked Fish Recipes to try
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These light, refreshing herb-rubbed crispy fish tacos with smokey chipotle sauce take less than 30 minutes to prepare!
Asian Glazed Baked Barramundi recipe
Because you get proper browning when pan-frying fish instead of baking it, it tastes so much better. With anything, whether it’s vegetables or meats, color equals flavor. In the oven, fish fillets just cook too quickly to develop any color.
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