Steamed fish with oyster sauce

Steamed fish with oyster sauce

Course Main Course
Cuisine Asian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Connie Veneracion


  • 1 whole fleshy fish about 1.5 kg. in weight
  • 1/2 head garlic
  • 1 onion
  • 1 thumb-sized piece ginger
  • 2 tablespoon oyster sauce
  • salt
  • pepper
  • 2 tablespoons sesame seed oil
  • 1 small bunch cilantro snipped
  • 1 small bunch flat-leaf parsley snipped


  • Clean the fish by scraping off the scales, removing the guts and gills, and cutting off the edges of the tail and fins. 
  • Score the fish by making 3 to 4 diagonal incisions on both sides, about half an inch deep. 
  • Season with salt and pepper, rubbing the seasonings into the incisions.
  • Finely mince the garlic. 
  • Cut the onion into very thin slices. 
  • Cut the ginger into matchsticks.
  • Take two large pieces of aluminum foil. One should be about six inches longer than the fish and the other should be three-fourths longer than the first piece.
  • Brush a tablespoonful of oyster sauce on each side of the fish. 
  • Lay the fish on the smaller piece of aluminum foil. 
  • Scatter the onion, garlic and ginger over the whole length of the fish. 
  • Cover with the longer piece of foil, pulling up the center to create a "tent". Gather the edges of the top and bottom pieces of foil and fold inward two to three times. Do this with all four sides of the foil. 
  • Transfer the fish in the foil on a baking sheet and cook in a preheated 180C oven for 20 to 25 minutes.
  • Take the fish from the oven, unroll the edges and carefully peel off the top piece of foil.
  • Heat the sesame oil in a small pan until smoking and pour over the fish. 
  • Sprinkle the snipped cilantro and parsley over the fish and serve at once.