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Steamed Fish

Steamed Fish

There’s no better answer to a hangry weeknight than a simple-to-prepare homestyle steamed fish, made in a Tatung steamer. Though we’re sticking to scallion and ginger here, you can get creative with the seasonings you use. Try sprinkling the fish with green peppercorns, layering pickled mustard and chilis on top, or surrounding it with a few salted plums prior to steaming.

You can also make this with a half-pound fish fillet for a smaller, two-person portion. We’d recommend dragon tiger grouper fillet with skin on if you can get it, but tilapia, cod and other firm white fish are suitable, too.



Steamed Fish

Equipment: Tatung Electric Rice Cooker and Steamer (we use the 11-Cup for this whole fish recipe, but you can use the 6-Cup if making)

Amounts to taste

  • Meaty white fish (sea bass, rainbow trout, fluke)
  • Rice wine (we use Taiwanese mi chiu 米酒)
  • Scallions, washed and sliced into slivers
  • Fresh ginger, washed and sliced into slivers
  • Soy sauce, to taste (like Yu Ding Xing's single-origin Amber River Soy Sauce or their Traditional Firewood Soy Sauce)
  • Salt
  • Sugar
  • Vegetable oil


  1. Pat the fish dry. Marinate in rice wine for 10-15 minutes on a plate or in a shallow dish in the refrigerator.
  2. Layer half the ginger and half the scallions on the bottom of a heatproof dish that will fit into the Tatung.
  3. Remove the fish from the rice wine marinade. Sprinkle salt and sugar on both sides of the fish. Place the fish into the heatproof dish on top of the ginger and scallions.
  4. Pour the marinade over the fish. Drizzle oil over the fish.
  5. Add 1 rice cup of water (~180 ml) to the bottom of the Tatung and set the dish inside, on top of the steaming insert.
  6. Once the lever pops, remove from the Tatung and garnish the dish with the remaining ginger and scallion. Pour soy sauce over and serve.