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Kim Pham

Mala Steamed Fish

Equipment Needed

Our Place Pan

Our Place Steamer

Our Place Platter

Cooking Time



Serving Count




  • 1 Omsom Chinese Spicy Mala Sauce
  • 1 whole fish, gutted + descaled (we like sea bass, haddock, porgy, cod, flounder, or tilapia!)
  • 5 scallions, cut into 3’’ pieces + thinly sliced
  • 10 sprigs of cilantro
  • 5 tbsp. ginger, thinly sliced into matchsticks
  • 2 tbsp. soy sauce 
  • 4 tbsp. neutral oil

Serve with:


Recipe from community member, Hanna (@hanseabright).

Steam your fish!

  1. Cut three diagonal slices into each side of fish. Stuff fish with half of scallions, cilantro, and 2 tbsp. ginger.
  2. Pour enough water in the pot to cover bottom 1’’. Set steamer on top of pot, then bring to a boil. 
  3. Place fish in steamer and cook for ~10 minutes, until cooked through. (Pro tip: fish is cooked through when the meat is opaque + bones are slightly translucent!)

Finish cooking your fish!

  1. Transfer fish to a large platter. Spread Omsom sauce over top of fish and garnish with scallions, cilantro, and ginger. 
  2. Heat oil to 375* F (or just as it reaches its smoking point), then pour over surface of fish.
  3. Finish by drizzling soy sauce over fish. Garnish with more cilantro + scallions (optional) + enjoy!


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