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Home » Asian Recipes (by cuisine) » Chinese Recipes

Chinese Style Oven Baked Fish

Published: Jun 19, 2018 · Modified: Sep 21, 2023 by Char · This post may contain affiliate links. This means that if you make a purchase, I may receive a small commission at no extra cost to you. View my disclosure policy for details · 20 Comments

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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!

Chinese Style Oven Baked Fish in parchment paper

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.

white fish fillet on parchment paper

Place sliced or julienned ginger (from approximately ½ an inch of ginger) over the fish.

white fish fillet topped with ginger on parchment paper

Fold the parchment paper up over the bottom part of the fish.

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white fish fillet with ginger in folded parchment paper

Fold the parchment paper down to cover the top half of the fish.

wrapping fish in parchment paper

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.

fish in folded parchment paper on baking tray

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.

soy sauce mixture for chinese steamed fish

As soon as the fish is done, tear the parchment paper horizontally across the fish, then pour the sauce all over the fish.

sauce drizzled on baked fish in parchment paper

Garnish with fresh cilantro, scallions and sliced or julienned red chili.

Serve immediately with steamed rice. Enjoy!

Chinese Style Oven Baked Fish in parchment paper
chinese oven baked fish

Chinese Style Oven Baked Fish

Char Ferrara
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!
4.43 from 114 votes
Print Recipe Pin for later Save Recipe Saved!
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Cuisine Asian
Servings 2 servings

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
US Customary - Metric

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.

Nutrition

Calories: 53kcalCarbohydrates: 2gProtein: 1gSodium: 505mgSugar: 1g
Keyword chinese food, seafood, steamed fish
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Comments

  1. Cecelia says

    August 13, 2019 at 10:45 am

    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.

    Reply
    • Char says

      August 14, 2019 at 4:48 am

      Thanks so much for your kind comments! I'm so glad that you enjoyed this recipe 🙂

      Reply
  2. Mina says

    December 08, 2019 at 9:31 am

    Can I use foil instead of parchment?

    Reply
    • Char says

      December 09, 2019 at 5:50 am

      Hi Mina! Yes, you can use foil instead of parchment paper. Cheers! 🙂 .

      Reply
  3. RASHMI says

    April 27, 2020 at 2:04 pm

    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

    Reply
    • Char says

      April 28, 2020 at 8:50 pm

      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!

      Reply
  4. yujin says

    September 07, 2020 at 4:23 pm

    hello, would it work if I use a skinned fillet?

    Reply
    • Char says

      September 07, 2020 at 5:57 pm

      Hi Yujin! Yes, absolutely! 🙂

      Reply
  5. Ghinwa says

    February 17, 2021 at 8:57 am

    Thank you! was the best fish dish I've ever had! I added lemon some zest! Perfect !!

    Reply
    • Char says

      February 18, 2021 at 3:11 am

      Thanks so much for leaving this comment, Ghinwa! I'm so glad that you enjoyed this recipe!!

      Reply
  6. Maggie Seah says

    May 08, 2021 at 11:57 pm

    Thank you for the amazing recipe - Oven Baked Cod Fish Chinese Style. Didn’t know it was so easy to make. Taste really good.

    Reply
    • Char says

      May 09, 2021 at 9:07 pm

      Thanks so much for trying this recipe, Maggie! I'm so glad you enjoyed it! 🙂

      Reply
  7. Shauna says

    March 23, 2022 at 7:06 pm

    My husband isn’t a fan of ginger… will it still be good if I leave it out?

    Reply
    • Char says

      March 26, 2022 at 9:42 pm

      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 🙂

      Reply
  8. Jim Lindsey says

    August 16, 2022 at 1:18 pm

    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.

    Reply
    • Char says

      August 22, 2022 at 2:27 am

      Thanks for giving this recipe a try, Jim! Eager to hear how it turned out!

      Reply

Trackbacks

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    September 10, 2019 at 6:50 pm

    […] Wok and skillet Chinese style oven baked fish […]

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    January 3, 2020 at 11:54 am

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4.43 from 114 votes (114 ratings without comment)

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charmaine ferrara

HI! I’M CHAR

I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!

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