Chinese-Style Steamed Flounder with Plenty of Onions (Scallion Turbot)

Chinese-Style Steamed Flounder with Plenty of Onions (Scallion Turbot)

Flounder is a high-class meal, also loved in Chinese cooking. The onion steamed fish is particularly superb. Definitely give this authentic flavor a try.


Julienned ginger
Thin green onions or scallions
as desired (OK if you don't use)
★Sesame oil
1 1/2 tablespoons
1 tablespoon
★Shaoxing wine (if you don't have, Japanese sake is OK)
1 tablespoon
★Shēngchōu (light soy sauce - regular soy sauce is also OK)
1 tablespoon
★Oyster sauce
2 teaspoons
★Huangdoujiang soybean sauce (Japanese white miso also OK)
1 teaspoon


1. Prepare the flounder. Add cuts to the outside to make it easier to cook.
2. Place a plate in the steamer and the flounder on the plate, and sprinkle the ginger on top. ※ In the picture the steaming has already begun.
3. Close the lid and steam for 8 minutes. Remove the ginger and pour in the combined ★ seasonings on top of the fish, so that it would drip down onto the plate.
4. Close the lid and steam for another 5 minutes.
5. Finally, sprinkle on the onions and cilantro (OK if you don't have any) and it's complete.

Story Behind this Recipe

Flounder is also considered to be a high-quality food item in China, but it's cheaper there than it is in Japan. So when I'm in China, I can use fresh flounder.
They sell sauce for steamed fish in China, so that makes cooking pretty easy. They're pretty difficult to get in Japan though, so please give this a try.