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  • 2 Pangasius fish fillet
  • 1 sprig of spring onion
  • Small piece of ginger cut into thin strips
  • 4 tbsp Cooking oil
  • 3 tbsp Soy sauce
  • 2 tbsp Garlic Black bean sauce (optional)

Chinese steamed pangasius fish fillets

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Go healthy, go for this delicious steamed pangasius fish fillet. Easy to prepare!




Kitchen utensils required:

  • Wok or steaming pan
  • Steaming rack
  • Clipper for steam dishes or heat proved glove
  • Saucepan
  • 1 big round plate


  1. Defrost the fish fillets and wash them briefly in cold running tap water.
  2. Use kitchen towels to absorb excess water from the fish fillets.
  3. Lie a small portion of the sliced ginger and spring onion on the plate, then place the fish fillets on them. The remaining ginger and spring onion can now be placed on top of the fish. If you like black bean and garlic sauce, you can add some on top at this time, otherwise just ginger and spring onion are already enough.
  4. Boil hot water, put the steaming rack in the wok, and pour in the boiling water into the wok. Put the stove in high heat to keep the water boiling.
  5. Now you can carefully put the steam fish on the steam rack, cover the wok.
  6. Normally the time required for steaming depends on the size, weight, and thickness of fish, for this portion, 10 mins should be enough. Depending on the strength of your stove, you can turn down slightly the heat after the first 2-3 mins of steaming.
  7. When it is almost closed to 10 mins of steaming, you can heat up the cooking oil in a saucepan, make sure the oil is hot enough.
  8. When the fish is cooked, remove the plate from the wok or steam pan. You will find there is some liquid from steaming on the dish, discard the liquid. Then pour in the hot cooking oil very slowly on the fish as you will see the oil sizzling.
  9. Finally, you can add the soy sauce to the fish and serve immediately with steamed rice.

*The advantages of using Pangasius fish for steaming are that these fillets do not smell fishy and you don’t need to worry about fish scales, bones, and skin, etc. That makes the preparation part cleaner and more efficient 🙂

Recipe from Janet’s Kitchen Lab, 2008

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