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Chinese Steamed Fish with Korean Gochujang and Thai Lemongrass

Steamed whole fish on a white oval plate, coated with a glossy red gochujang glaze and topped with lemongrass slivers and fresh cilantro, with steam rising.
Prep
10 minutes
Cook
15 minutes
Servings
2
FusionEasyDinnerPescatarianDairy FreeGluten Free

About this dish

This dish is a quiet meditation on steam and aroma. I recall my grandmother's kitchen in Hangzhou, where the steamer basket was always ready, and the fish was always impeccably fresh.

Here, I've borrowed the gentle heat of Korean gochujang to paint the fish with a deep, savoury glow, while Thai lemongrass infuses the steam with its citrusy, floral whisper. It's a cross-cultural dance that honours the Chinese principle of letting the ingredient speak, while adding just enough intrigue to make it new.

Ingredients

UK and US measurements are both included for every recipe.

Whole fish (sea bass or snapper)

protein

1 (about 500-600 g)

Imperial measurement: 1 (about 1-1.25 lb)

Gochujang

seasoning

2 tbsp

Lemongrass

herb

2 stalks

Ginger

spice

20 g

Imperial measurement: 0.7 oz

Scallions

vegetable

3 stalks

Soy sauce

seasoning

1 tbsp

Sesame oil

fat

1 tsp

Sugar

other

1 tsp

Cilantro

herb

a handful

Red chili

vegetable

1

Method

1

Prepare the fish

5 minutes

Rinse the fish inside and out, then pat dry with paper towels. Make two or three shallow diagonal cuts on each side to help it cook evenly and absorb the flavours.

2

Make the gochujang glaze

2 minutes

In a small bowl, mix gochujang, soy sauce, sesame oil, and sugar until smooth. Set aside.

3

Stuff the fish

3 minutes

Stuff the cavity of the fish with half the ginger slices, half the lemongrass segments, and the white parts of the scallions.

4

Set up the steamer

5 minutes

Fill a wok or large pot with water to a depth of about 1 inch and bring to a rolling boil. Place a steamer rack or bamboo steamer inside. Line the steamer basket with a piece of parchment paper or cabbage leaves to prevent sticking.

5

Steam the fish

12 minutes

Place the fish on the lined steamer. Scatter the remaining ginger and lemongrass on top. Cover and steam over high heat for 10-12 minutes, until the fish is opaque and flakes easily with a fork.

6

Glaze and finish

2 minutes

Carefully transfer the fish to a serving plate. Brush the gochujang glaze generously over the fish. Garnish with sliced green scallions, cilantro, and red chili, if using.

7

Serve

1 minute

Serve immediately with steamed rice and a simple vegetable side.

Equipment

  • Wok or large pot with lid
  • Steamer rack or bamboo steamer
  • Parchment paper or cabbage leaves
  • Small bowl
  • Pastry brush

Nutrition facts

360 kcal
Calories
34 g
Protein
8 g
Carbohydrates
14 g
Fat
1 g
Fiber
720 mg
Sodium

Tips

  • Choose the freshest fish you can find, its quality will determine the final taste. Ask your fishmonger to clean and scale it for you.
  • Bruise the lemongrass stalks with the back of a knife to release their essential oils, which will perfume the steam.
  • If you prefer a milder dish, reduce the gochujang to 1 tablespoon and add a teaspoon of honey to balance the heat.
  • Steaming time depends on the thickness of the fish, start checking at 10 minutes to avoid overcooking.

Serving suggestions

  • Serve with jasmine rice and a side of blanched bok choy or garlic spinach.
  • For a low-carb option, pair with cauliflower rice and a light cucumber salad.

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Mei Zhang

Recipe by

Mei Zhang

Specialises in Chinese cuisine

Mei Zhang is a dumpling artist who puts a pleat in each one to represent a year of her life. She is 32.

Describe yourself in three words: Nostalgic, artistic, slow but perfect.