Home-styleMedium 35 min serves 2

Tin-Foil Grilled Fish

Name: Tin-Foil Grilled Fish
Total time: 35 min
Yield: 2 servings
Cuisine: Home-style
Ingredients: whole tilapia; ginger; light soy sauce; sesame oil

锡纸烤鱼 · xi zhi kao yu

家庭快手版 · Home version: Family version uses whole small fish (like tilapia or snapper) wrapped in foil with minimal oil and bold aromatics—no heavy sauces or restaurant-style charring.

My aunt in Chengdu’s Jinniu District taught me this after I burned three fish trying to replicate her street-side tin-foil grill. She said, 'If the foil puffs like a pillow, the fish is breathing—not burning.' We ate it on her balcony with cold beer and pickled mustard greens.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

Quick & Easy Comfort Food

Ingredients

whole tilapia整条罗非鱼🛒 local400 g
ginger生姜🛒 local25 g
light soy sauce生抽🏮 asian15 ml
sesame oil芝麻油🏮 asian5 ml

whole tilapia: Look for fresh, scaled, gutted fish with bright eyes and firm flesh; substitute red snapper or catfish if tilapia unavailable.

ginger: Use young ginger for milder heat and tender texture.

light soy sauce: Ensure gluten-free if needed; tamari works as sub.

sesame oil: Use toasted sesame oil for authentic aroma.

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Rinse fish under cold water, pat dry inside and out with paper towels. Score both sides of the fish three times diagonally with a sharp knife.
擦干+斜刀
🔍 Look for 1 分钟 · 1 minute
Visual: 鱼身呈哑光微黏感，不反光、不挂水。Fish surface appears matte and slightly tacky, not wet or shiny.
You know it's right when: 鱼皮无水珠残留。No water droplets remain on skin.
2Rub fish inside and out with half the ginger juliennes and 1 tsp light soy sauce. Let marinate 10 minutes at room temperature.
姜+生抽抹匀
🔍 Look for 10 分钟 · 10 minutes
Visual: 姜丝轻附于微润鱼身。Ginger threads cling lightly to moist fish surface.
You know it's right when: 鱼肉边缘略显半透明。Fish flesh turns slightly translucent near edges.
3Lay two overlapping 45-cm sheets of heavy-duty aluminum foil on a work surface. Place fish centered on foil. Top with remaining ginger, 1 tbsp light soy sauce, and sesame oil.
双层箔+居中
🔍 Look for 2 分钟 · 2 minutes
Visual: 铝箔平整承托鱼身，无褶皱。Foil lies flat with no wrinkles under fish weight.
You know it's right when: 油光均匀覆盖鱼背。Oil glistens evenly across fish back.
4Seal foil tightly into a sealed packet, leaving 2 cm air space above fish. Place on cold oven rack.
留气隙+冷架
🔍 Look for Medium-high 5 分钟 · 5 minutes
Visual: 受热后锡纸袋如软枕般微微鼓起。Packet swells gently like a soft pillow when heated.
You know it's right when: 锡纸边缘初现微光。Foil begins to shimmer faintly at edges.
5Bake at 220°C (425°F) for 18–20 minutes. Carefully open foil: steam should rush out, fish flesh should flake easily with a fork, and center should reach 63°C (145°F). Rest 3 minutes before serving.
掀箔验汽+测温
🔍 Look for Medium-high 18–20 分钟 · 18–20 minutes
Visual: 白汽浓烈喷涌；鱼肉大块分离，不碎烂。Steam billows white and thick; flesh separates cleanly into large flakes.
You know it's right when: 最厚处鱼肉经叉轻压即散成大片。Center of thickest part flakes with gentle fork pressure.

Tips

· Use only heavy-duty foil—thin foil tears when steaming.
· For extra aroma, add 2 dried chili peppers and 3 Sichuan peppercorns inside foil before sealing.
· Serve immediately with steamed rice and blanched bok choy.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide

Why do you cook the aromatics (garlic/ginger) first on low heat?

Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.

Source: Chinese Cooking Demystified technique library