This Chinese Style Oven Baked Fish is inspired by the classic Chinese steamed whole fish. The fish fillet is oven-baked in parchment paper with fragrant sesame oil and fresh ginger, then the sauce is drizzled on to the fish at the last minute just before serving. The scallions and cilantro on the top add freshness and fantastic flavor. Delicious, easy and healthy!
Steamed fish is a popular Cantonese dish found in many Chinese home dining tables, but elegant enough to also be served at multi-course banquet dinners. The fish is delicate yet flavorful, paired with an amazing sweet soy sauce mixture, and topped with fresh scallions and cilantro for a nice flavor contrast.
Traditionally, the whole fish is served. My kids are not a big fan of this presentation as the fish tail and head are left intact; yes, with eyes and all! ("Uhh..Mommm..it's staring at me!")
Here is an easy, practical way to replicate the delicious flavors of Chinese Steamed Fish in the oven! The fish "steams" in its own liquid in parchment paper while baking in the oven. After it is cooked, the sauce is drizzled on to the fish.
Finally, fresh scallions and cilantro (and perhaps a few slices of red chili for heat and color) are placed on the fish just before serving. Don't skip this garnish as it really does add to the flavor of this dish.
It is delicious enough to be enjoyed on its own but I really can't resist pairing it with a bowl of steamed white rice.
How to Make Chinese Style Oven-Baked Fish
Preheat the oven to 400 degrees F.
You can use any type of white fish such as cod, halibut, sea bass or tilapia for this recipe.
Place a 6oz fish fillet on a piece of parchment paper horizontally. Drizzle 1 teaspoon of sesame oil over the fish, then season with salt and pepper.
Place sliced or julienned ginger (from approximately ½ an inch of ginger) over the fish.
Fold the parchment paper up over the bottom part of the fish.
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Fold the parchment paper down to cover the top half of the fish.
Roll and fold the left and right sides of the parchment paper down towards the fish, then tuck the parchment paper under each side of the fish.
Note: There are various methods of folding parchment paper to bake fish. You may fold the paper using whichever method you prefer as long as it creates a fairly good seal and where you can easily tear the paper to pour the sauce over the fish when it is done cooking.
Place the wrapped fish on a baking sheet, then place the baking sheet in the oven.
Depending on the thickness of the fish filet, it will take about 10 to 15 minutes to cook. Take the fish out of the oven after 10 minutes, then test the doneness of the fish by flaking it with a fork. If it flakes easily, the fish is cooked; if the fish still looks translucent and resists flaking, place it back in the oven to heat it until it's done.
While waiting for the fish to cook, prepare the sauce by combining 1 tablespoon water, 1 tablespoon soy sauce, 1 teaspoon Shaoxing wine, 1 teaspoon sesame oil, ½ teaspoon sugar, and a dash of white pepper.
As soon as the fish is done, tear the parchment paper horizontally across the fish, then pour the sauce all over the fish.
Garnish with fresh cilantro, scallions and sliced or julienned red chili.
Serve immediately with steamed rice. Enjoy!
Chinese Style Oven Baked Fish
Ingredients
- 1 fish fillet white fish - cod, halibut, etc
- 1 teaspoon sesame oil
- salt and pepper to taste
- ½ inch ginger sliced or julienned
Sauce
- 1 tablespoon water
- 1 tablespoon soy sauce
- 1 teaspoon Shaoxing wine
- 1 teaspoon sesame oil
- ½ teaspoon sugar
- 1 dash white pepper
Garnish
- 1 stalk scallion cut into thin slices
- ¼ cup cilantro leaves
- red chili sliced or julienned
Instructions
- Preheat the oven to 400 degrees F.
- Place the fish fillet on a piece of parchment paper horizontally. Drizzle 1 teaspoon of sesame oil over the fish, then season with salt and pepper.
- Place sliced or julienned ginger over the fish.
- Fold the parchment paper up over the bottom part of the fish, then fold it down to cover the top half of the fish. Roll and fold the left and right sides of the parchment paper down towards the fish, then tuck the parchment paper under each side of the fish.
- Place the wrapped fish on a baking sheet, then place the baking sheet in the oven.
- Take the fish out of the oven after 10 minutes, then test the doneness of the fish by flaking it with a fork. If it flakes easily, the fish is cooked; if the fish still looks translucent and resists flaking, place it back in the oven to heat it until it’s done.
- While waiting for the fish to cook, prepare the sauce by combining water, soy sauce, Shaoxing wine, sesame oil, sugar, and a dash of white pepper.
- As soon as the fish is done, tear the parchment paper horizontally across the fish, then pour the sauce all over the fish.
- Garnish with fresh cilantro, scallions, and sliced or julienned red chili. Serve immediately.
Cecelia says
Thank you for this recipe. I made it last night and it was AMAZING and very easy. The presentation makes it look like you've spent hours on it but it comes together quickly.
Char says
Thanks so much for your kind comments! I'm so glad that you enjoyed this recipe 🙂
Mina says
Can I use foil instead of parchment?
Char says
Hi Mina! Yes, you can use foil instead of parchment paper. Cheers! 🙂 .
RASHMI says
Thanks Char, looks very nice and I will try it tomorrow. What do you think of preparing the sauce in advance and marinating the fish in the sauce for half an hour before baking it? Is there a reason you prefer adding the sauce after its baked?
Thanks
Rashmi
Char says
Hi Rashmi! I feel that if you marinate the fish in the sauce, and cook it with the sauce, the marinade will end up overpowering the delicate flavors of the fish. Cooking it with the sauce will give you a different flavor profile for this dish. I recommend trying both methods and seeing which one you prefer. Cheers!
yujin says
hello, would it work if I use a skinned fillet?
Char says
Hi Yujin! Yes, absolutely! 🙂
Ghinwa says
Thank you! was the best fish dish I've ever had! I added lemon some zest! Perfect !!
Char says
Thanks so much for leaving this comment, Ghinwa! I'm so glad that you enjoyed this recipe!!
Maggie Seah says
Thank you for the amazing recipe - Oven Baked Cod Fish Chinese Style. Didn’t know it was so easy to make. Taste really good.
Char says
Thanks so much for trying this recipe, Maggie! I'm so glad you enjoyed it! 🙂
Shauna says
My husband isn’t a fan of ginger… will it still be good if I leave it out?
Char says
Yes, that's absolutely fine. You can cook it without the ginger. You can prepare some fresh ginger to be added to the fish separately after it has been cooked if you wish 🙂
Jim Lindsey says
I'm making this with whole pollock that I caught yesterday. They are gutted but not skinned, and the heads are still on. So the seasonings are applied on the outside to the skin and on the inside in the cavity where the guts were. I hope it turns out well. I'll come back on here and let you know.
Char says
Thanks for giving this recipe a try, Jim! Eager to hear how it turned out!