Comments on: Steamed Fish, the Chinese Way (清蒸鱼)

By: Wei Guo

Wei Guo — Tue, 30 Dec 2025 12:39:04 +0000

In reply to Uday D. So glad to hear this recipe worked well and your family enjoyed it. Shui Zhu Yu is a tough one to beat, though. Thanks for sharing this.

By: Uday

Uday — Mon, 29 Dec 2025 19:44:02 +0000

In reply to Uday D. Whoops... forgot this comment. Clarification... this time was a whole fish. In the past, I used fillets.

By: Uday D

Uday D — Mon, 29 Dec 2025 19:42:00 +0000

Came out perfectly with a sea bass – my wife and daughter gave it 2 thumbs up. My wife even ate an extra bowl of rice 🙂
I don’t know why I did not make this before. But it did not topple the Shui Zu Yu as my favorite. 🙂

By: Wei Guo

Wei Guo — Thu, 21 Aug 2025 07:36:01 +0000

In reply to mandy. That's wonderful to hear, Mandy!

By: mandy

mandy — Mon, 18 Aug 2025 18:45:05 +0000

I keep coming back to this recipe whenever I need to make steamed fish! I use a sea bream and the instructions work like a charm. Thank you for your wisdom!

By: Wei Guo

Wei Guo — Wed, 13 Aug 2025 09:32:23 +0000

In reply to Uday D. Thanks for the kind feedback, Uday!

By: Uday D

Uday D — Sat, 09 Aug 2025 14:36:42 +0000

Love this recipe. Steamed fish has become my go to way of cooking fish and have played with different sauces inspired by the various recipes shared by Ms Wei Guo.

By: Wei Guo

Wei Guo — Mon, 16 Dec 2024 18:37:46 +0000

In reply to Maisie Chung. Thank you for your thoughtful comment, Maisie! You make an excellent point—steaming fish can indeed be tricky with so many variables to consider. I appreciate your perspective, and I agree it’s more of an art than it seems at first. Thanks for sharing!

By: Maisie Chung

Maisie Chung — Sat, 14 Dec 2024 15:59:45 +0000

I love your recipes! But I have to disagree with your statement that steaming fish doesn’t need any skills. To me, it’s one of the most difficult things to do. 🙂

There are many factors that will affect the outcome. Overcooked fish is dry and can be tough Undercooked fish should not be eaten. To get it just right, takes a lot of skills. The type of fish, size, thickness, etc. They all matter and will affect the result. It’s really not a science but an art.

By: Wei Guo

Wei Guo — Tue, 26 Mar 2024 19:37:42 +0000

In reply to Magda. My pleasure to share Magda! I'm so happy you enjoyed it.