Chinese-Style Steamed Fish

Chinese-Style Steamed Fish

Aromatic herbs and sesame oil perfectly accent this seafood dish.

Cooking time
10 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

2 fillets

a pinch

2 Tbsp


1-1/2 Tbsp

1 tsp

a pinch

2 tsp


  1. Place the whitefish on cooking paper, lightly salt and sprinkle with sake and wrap plastic wrap. Heat in a microwave at 600 W for 2 minutes.
  2. Cut the long onion and ginger into strips. Rinse the onion.
  3. Soften the wakame seaweed with water, then lightly wring dry.
  4. Place (1) and (3) on a plate, then mix and pour on (A).  Gentle place (2) on top.
  5. Heat the sesame oil (or cooking oil) in a pan until it lightly smokes, and pour on top of the onion and ginger.

Cooking Basics

Japanese long onion - finely chopped

Remove the roots of the Japanese long onion, and insert vertical cuts. Then chop up finely at right angles from end to end.

Ginger - mincing

Remove the skin of the ginger and thinly slice, gradually sliding and stacking the slices. Then mince the ginger into fine pieces, and slice again finely at right angles.


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