Fish is rich in various nutrients, such as proteins and fatty acids. Steaming is a commonly adopted method for cooking fish in China. Many researchers have investigated the changes in the flavor and protein structure of fish meat during steaming; however, systematic reviews and summaries of pertinent research are lacking. Heat and mass transfer during the steaming process alters fish meat quality to various degrees, and the doneness of fish meat is a key indicator for evaluating the degree of steaming. The present paper aimed to summarize research progress on heat and mass transfer mechanisms and doneness evaluation in the fish meat steaming process. Specific changes in fish meat quality during the steaming process were elucidated, including changes in sensory quality, flavor substances, and protein structure. This review provides a theoretical basis for future research on fish meat cooking, processing quality, and parameter tuning for cooking equipment.