Is Steamed Whole Fish — Qing Zheng Yu safe for CKD patients?

This Chinese recipe is rated Avoid for chronic kidney disease (CKD). Per serving it has 620mg sodium, 520mg potassium, and 340mg phosphorus. Always check against your daily targets from your nephrologist or renal dietitian.

How can I make Steamed Whole Fish — Qing Zheng Yu more kidney-friendly?

See the CKD Tip section on this page for the specific adaptation we recommend. General principles: halve any fish sauce / soy sauce / bouillon; soak peeled vegetables in water to reduce potassium; choose lean meats; serve smaller portions of broth.

Where do these nutrition numbers come from?

Per-serving values are calculated by summing typical ingredient amounts × USDA FoodData Central values, then dividing by the recipe yield. Daily CKD limits referenced follow KDOQI 2020 clinical guidelines. Individual targets vary — always confirm with your renal dietitian.

Avoid

🇨🇳 China · Chinese

Steamed Whole Fish — Qing Zheng Yu

Fresh whole fish steamed with ginger and scallion, finished with sizzling hot oil and light soy.

Prep time 25 min

Servings 2

Calories 260 kcal

CKD Avoid

Nutrition (per serving)

260

Calories

340mg

Phosphorus

340 / 800mg

620mg

Sodium

620 / 2000mg

520mg

Potassium

520 / 2000mg

CKD Tip

Fish has natural P. Use 1 tsp soy max. Use grouper/sea bass (lower P than salmon/tuna).

Ingredients

1 whole fish (sea bass, ~500g)
30g ginger, julienned
Scallion, cilantro
Light soy sauce 2 tbsp (reduce to 1)
2 tbsp hot oil

Cantonese Celebration Fish Steamed Whole Fish

Cooking Steps

1
Score fish, place ginger inside cavity.
2
Steam over high heat 12 min.
3
Pour off liquid, top with scallions.
4
Drizzle hot oil + light soy.

Add to your meal plan

Send this recipe's nutrients to the CKD Meal Calculator to track your daily phosphorus, sodium & potassium totals.

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