Chinese-style Steamed Fish


One of our favourite Chinese restaurants in London is Pearl Liang, in Paddington. We normally go when we have a craving for reasonably priced dim sum in super girly surroundings and it never disappoints. Sometimes though, when we feel a bit er, heavy, we opt for the steamed seabass with vegetables. It sounds so boring but the fish is so tender and the flavours are wonderful! We’ve always wanted an excuse to make it at home and as we’re still in 1) Restrained January and 2) very close to Chinese New Year, we thought we’d try to make a simple version. There are very few ingredients and takes hardly any time at all, so there’s no excuse not to make this healthy dish!

Serves 2

2 tilapia fillets (or any other white fish)
4 inch piece of ginger, sliced into thin strips
handful of coriander
2 tbsp sesame oil
2 tbsp light soy sauce

  1. Fill about a third of a saucepan and heat until boiling.
  2. Then, turn down the heat to a simmer and using a steamer (ours is a sort of metal “table” that fits into a saucepan), steam the fish (with the ginger on top) for about 6 minutes, keeping it covered with the saucepan lid.
  3. Take the fish and ginger out of the steamer and place onto a plate. Roughly tear the coriander and toss onto the fish.
  4. In a saucepan, heat the sesame oil for about 1 minute and spoon onto the coriander.
  5. Spoon the soy sauce over the fish.
  6. Enjoy immediately and feel virtuous!



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