This gorgeous sizzling oil steamed fish is an easy way to lift a simple fillet into a restaurant-worthy dish. Steam the fish briefly, then pour hot oil over scallions, ginger and chili, and finish with a light sesame-soy dressing. Serve with steamed rice for a fast weeknight dinner or an elegant option for entertaining.
Why This Steamed Fish Is So Great
If you think steamed fish is boring, this recipe will change your mind. It’s inspired by classic Cantonese whole steamed fish but simplified for everyday cooking with fillets. The technique is quick and delivers big flavor with minimal fuss.
Pouring hot oil over the aromatics on top of the steamed fish does three things:
- It releases the aromatics’ fragrance and flavor instantly.
- It creates a dramatic, satisfying sizzle that’s great for serving guests.
- The aromatic oil blends with the sesame-soy dressing to make a silky sauce for the fish.
Give this one a try next time you have white fish on hand — it’s fast, impressive and very tasty.
Ingredients You’ll Need
- White fish fillets: firm white fish such as cod, hake, snapper or sea bass.
- Aromatics: scallions (spring onions), fresh ginger and red chili. Omit chili if you prefer no heat.
- Light soy sauce: the base of the sesame-soy dressing — use light, not dark soy sauce.
- Neutral oil: sunflower, rapeseed or another neutral vegetable oil for the sizzling step; avoid olive oil.
How to Make Sizzling Steamed Fish
Below is a concise, step-by-step overview. Full ingredient quantities and detailed method follow in the recipe section.
- Cut the aromatics into thin strips. Place the white parts of the scallions in the base of a heatproof bowl, then set the fish on top and sprinkle with salt.
- Set up your steamer. Use a bamboo steamer, a steamer insert or make a DIY steamer in a large pan with a lid.
- Place the heatproof plate or bowl with the fish into the steamer.
- Cover and steam until the fish is just cooked through — it should be opaque and flake easily with a fork.
- Remove the lid: the fish should be opaque and flake easily.
- Pour the sesame-soy dressing over the fish and arrange the prepared scallions, ginger and chili on top of each fillet.
- Heat neutral oil until shimmering and very hot, then carefully pour it over the aromatics on the fish — you should hear a satisfying sizzle. Finish with toasted sesame seeds and cilantro if you like, and serve with steamed rice.
How to Make a DIY Steamer
If you don’t have a steamer, use a large pan with a lid and prop a heatproof bowl or plate above the waterline. A small upturned bowl, measuring cup or an aluminum foil ring works well. The goal is to keep the fish out of the water while allowing steam to circulate.
Sizzling Oil Steamed Fish FAQs
Press gently with a knife — the fish should flake easily and the blade should pass through without resistance. If it feels firm, steam for another minute or two.
What can I serve with the steamed fish?
Steamed rice soaks up the dressing beautifully. You can also serve it with a crunchy Asian-style slaw, a potato salad with bold flavors, or simple roasted or crispy potatoes for a heartier meal.
Easy Sizzling Oil Steamed Fish — Recipe
Ingredients (serves 2)
- 3 scallions (separate whites and greens)
- Thumb-sized piece of ginger, peeled and cut into thin batons
- 1 red chili, deseeded and sliced (optional)
- 2 white fish fillets (cod, hake, sea bass or snapper)
- 1 tsp salt
- 2 tbsp light soy sauce
- 1/2 tbsp sesame oil
- 2 tsp fish sauce
- 2 tbsp hot water
- 2 tbsp neutral oil for sizzling (sunflower or rapeseed)
- To serve: 1 cup white rice, 1 tbsp toasted sesame seeds, handful of cilantro
Method
- Cook rice (optional): Combine 1 cup white rice with 1 1/2 cups cold water in a small saucepan. Bring to a gentle boil, cover, reduce heat to low and cook 12 minutes. Remove from heat and keep covered until serving.
- Prepare aromatics: Slice scallions into long strips and separate whites from greens. Peel ginger and slice into thin batons. Slice chili into thin strips if using.
- Set up steamer: Use a bamboo steamer, steamer insert or a large pan with a lid and a prop to keep the plate above the waterline.
- Prepare fish: Place the white parts of the scallions in a heatproof plate or bowl, set the fish on top and sprinkle with salt. Add a couple of inches of water to the pan and bring to a boil. Place the plate in the steamer, cover and steam for about 6 minutes (thicker fillets may need a touch longer).
- Make the dressing: Whisk 2 tbsp light soy sauce with 1/2 tbsp sesame oil, 2 tsp fish sauce and 2 tbsp hot water.
- Dress the fish: Carefully remove the plate from the steamer, pour the dressing over the fish and top each fillet with the ginger, scallions and chili.
- Sizzle the oil: Heat 2 tbsp neutral oil in a small pot until very hot and shimmering. Carefully pour the hot oil over the aromatics on the fish so they sizzle and release their aroma. Scatter with sesame seeds and cilantro, and serve with rice.
Notes
Six minutes is a good guide for standard fillets; thicker pieces may need an extra minute or two. Omit chili for a milder dish. If you steamed the fish on parchment or a plate, transfer it to a shallow bowl before adding the dressing so the sauce pools around the fillets.