Steamed fish is a delicious Chinese classic that's not only famously good for you and but also easy on the prep — our version can be on the table in just about 30 minutes. Our take on this dish makes a few adjustments to emphasize its healthy, high-protein aspects for a well-balanced meal delivering 25 grams of protein and less fat than some recipes. Steaming is a traditional method for preserving the tenderness and delicate taste of fish, and adding a layer of napa cabbage underneath prevents sticking and acts as a bed of tender vegetables for serving. While Chinese steamed fish is often made with a whole fish, we opted for fish fillets for easy prep and serving. A flavorful mix of low-sodium soy sauce, garlic, ginger and a hint of chile give the fish a beautiful base flavoring. A finish of hot oil infused with aromatics is poured over the dish for dramatic sizzle and the mouthwatering aroma and flavor this style is known for. Pair this high-protein main with steamed brown rice for extra fiber.
Full Recipe
Author
Food Network Kitchen | 2025-06-26
Source
