My mom and I saw the fish monger pulling out Buffalo Fish from the tanks. They are quite large so you can often buy halves (split lengthwise). We could still see them twitch as he lay some on the ice. How could we resist such fresh fish? We couldn’t, and when you get such fresh fish, you don’t want to do too much to it. It screams out to be made into Steamed Fish. This classic dish, served at most Chinese restaurants, is a favorite for everyone in my family, and yet it’s so easy, anyone can do it at home.

Steamed Buffalo Fish 2

Let’s talk about the ingredients first:

This dish is simple and really relies on the freshness of all the ingredients. Use the best ginger, scallions, and of course fish, you can find. The key is that the fish must be killed just hours before you eat it!

ginger and scallion

If you can find Seasoned Soy Sauce for Seafood, use it. If not, you can use regular soy sauce, but it won’t be quite as good.

Seasoned Soy Sauce for Seafood

Chinese Steamed Fish
~4 to 6 servings

  • 2 lbs whole Fish or half Fish
  • 1 tablespoon vegetable oil
  • 1/4 cup + 3 tablespoons Seasoned  Soy Sauce for Seafood
  • 1/4 cup thinly sliced ginger
  • 2 scallions, thinly sliced on a diagonal
  • pinch sugar


1. Steam the fish (time will depend on what type of fish and the size). Remove to serving platter.

2. Heat oil in a small sauce pot on high heat. Add seasoned soy sauce for seafood, ginger, scallion, and sugar. Swirl around for a few seconds. Pout over fish and serve.

Steamed Buffalo Fish

posted by jessica at 02:32 PM Filed under Chinese, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.