Cantonese-Style Steamed Fish Recipe

Introduction

Cantonese-style steamed fish is a delicate and fragrant dish that highlights the natural sweetness of fresh fish. With a simple soy and ginger sauce, along with aromatic herbs, this recipe delivers classic flavors in an elegant and healthy way.

Ingredients

• 1 small bunch cilantro, leaves and tender stems separated from larger stems
• 1 (1½-inch) knob fresh young ginger (about 1 ounce), scrubbed
• 6 whole scallions, ends trimmed
• 2 tablespoons Chinese light soy sauce
• 1 tablespoon Shaoxing wine or dry sherry
• 1 tablespoon granulated sugar
• 1 whole white-fleshed fish, cleaned and gutted, about 1½ to 2½ pounds (or 1 to 1½ pounds lean white fish fillets)
• Salt
• 1 small hot, fresh red pepper, such as Fresno or Thai bird’s-eye, thinly sliced (optional)
• 3 tablespoons neutral oil, such as vegetable or canola

Instructions

1. Step 1: Fill a salad spinner with very cold water and add the cilantro leaves and tender stems to rinse. Rinse the larger cilantro stems separately and scatter them on a plate large enough to hold your fish.
2. Step 2: Trim the skin and small knobs off the ginger, scatter the trimmings over the cilantro stems on the plate. Peel the ginger and cut it lengthwise into the thinnest planks possible, then cut into thin slivers and transfer to the salad spinner.
3. Step 3: Roughly split the scallions where the light green parts meet the dark green. Add the dark green ends to the plate.
4. Step 4: Cut the scallion whites and light green parts crosswise into rough 2-inch segments, split each in half lengthwise, then slice each half lengthwise into thin slivers. Add these to the salad spinner.
5. Step 5: In a small bowl, stir together the soy sauce, Shaoxing wine (or dry sherry), sugar, and 1 tablespoon water until the sugar is mostly dissolved. Set aside.
6. Step 6: Place a steaming rack or a few clean, empty tuna cans with tops and bottoms removed into a wide, deep, lidded pan or wok. Add water just below the top of the rack and bring to a boil over high heat.
7. Step 7: If using whole fish, rinse under cold water and pat dry. For fish 2 pounds or larger, make a couple of deep slashes perpendicular to the spine to ensure even cooking. Lightly salt the fish and stuff a few cilantro stems and ginger trimmings into the cavity if using whole fish. Place the fish on top of the larger cilantro stems. For fillets, shingle them to fit on the plate.
8. Step 8: Transfer the plate to the steamer, cover, and steam until the meat near the thickest part flakes easily or shows little resistance when poked. This takes about 7 to 10 minutes for flat fish or thin fillets, and 9 to 12 minutes for round fish.
9. Step 9: Using a thin metal spatula, carefully transfer the fish to a serving platter. Alternatively, serve on the steaming plate, draining excess liquid over the sink by holding the fish down gently with a spatula while tilting the plate. Pour the prepared sauce over the hot fish.
10. Step 10: Drain and spin the cilantro, ginger, and scallion slivers in the salad spinner to form a tangle. Spread half of this aromatic mixture over the fish. Sprinkle with sliced red pepper if using. Heat the neutral oil in a small skillet until shimmering and just starting to smoke. Spoon or pour the hot oil carefully over the aromatics so they sizzle. Top with the remaining fresh aromatics and serve immediately.

Tips & Variations

• Use young fresh ginger for a milder flavor, and slice it as thinly as possible to blend seamlessly with the herbs.
• If you can’t find Shaoxing wine, a dry sherry is a suitable substitute.
• For a milder dish, omit the hot pepper or substitute with a milder chili.
• Choose a firm white fish such as sea bass, snapper, or cod for best texture and flavor.

Storage

Store leftover steamed fish in an airtight container in the refrigerator for up to 2 days. Reheat gently by steaming or microwaving on low power to avoid drying out the fish. For best taste and texture, consume the dish fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish for this recipe?

Yes, you can use frozen fish, but be sure to thaw it completely and pat it dry before steaming to prevent excess moisture and ensure even cooking.

What if I don’t have a steamer?

You can create a steaming setup using a heatproof plate placed on a rack or inverted bowl inside a large pot with a lid. Add water below the rack level and steam as directed.

Cantonese-Style Steamed Fish Recipe

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This Cantonese-Style Steamed Fish recipe highlights a delicate and aromatic approach to cooking fresh fish, utilizing fresh cilantro, ginger, scallions, and a light soy-based sauce. The fish is steamed to tender perfection and served with sizzling hot oil poured over fresh aromatics, creating a dish that is vibrant, flavorful, and healthy. Perfect for those seeking a traditional Chinese seafood dish that is light yet packed with umami and fragrance.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Steaming
• Cuisine: Cantonese
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Aromatics

• 1 small bunch cilantro, leaves and tender stems separated from larger stems
• 1 (1½-inch) knob fresh young ginger (about 1 ounce), scrubbed
• 6 whole scallions, ends trimmed
• 1 small hot, fresh red pepper, such as Fresno or Thai bird’s-eye, thinly sliced (optional)

Fish and Seasoning

• 1 whole white-fleshed fish, cleaned and gutted, about 1½ to 2½ pounds (or 1 to 1½ pounds lean white fish fillets)
• Salt, to taste

Sauce

• 2 tablespoons Chinese light soy sauce
• 1 tablespoon Shaoxing wine or dry sherry
• 1 tablespoon granulated sugar
• 1 tablespoon water

Cooking Oil

• 3 tablespoons neutral oil, such as vegetable or canola

Instructions

1. Prepare the Aromatics: Fill a salad spinner with very cold water and add the cilantro leaves and tender stems. Rinse the larger cilantro stems and scatter them on a plate large enough to fit your fish.
2. Prep the Ginger: Trim any skin and small knobs off the ginger, scatter these trimmings over the cilantro stems on the plate. Peel the ginger and cut it lengthwise into the thinnest planks possible, then further slice the planks into slivers. Transfer the ginger slivers to the salad spinner with cilantro leaves.
3. Prepare the Scallions: Split scallions where light green meets dark green; add the dark green ends to the plate with cilantro stems. Cut the whites and light green parts crosswise into rough 2-inch segments, split each segment in half lengthwise, then lay each half cut side down on the board and slice lengthwise into the thinnest slivers. Add these to the salad spinner alongside the ginger and cilantro leaves.
4. Make the Sauce: In a small bowl, stir together the Chinese light soy sauce, Shaoxing wine (or dry sherry), granulated sugar, and 1 tablespoon water until the sugar mostly dissolves. Set aside.
5. Prepare the Steamer: Place a steaming rack or several clean, empty tuna cans (tops and bottoms removed) inside a wide, deep, lidded pan or wok. Add water just below the rack level and bring it to a boil over high heat.
6. Prepare the Fish: Rinse the whole fish under cold running water; pat dry with paper towels. If fish weighs 2 pounds or more, make deep slashes perpendicular to the spine for even cooking. Lightly salt the fish and stuff some aromatics from the plate into the cavity if using whole fish. Place the fish on top of the aromatics on the plate; fillets can be shingled to fit.
7. Steam the Fish: Transfer the plate with fish and aromatics onto the steaming rack. Cover and steam until the thickest part of the fish flakes easily or resists little when poked: about 7 to 10 minutes for flat fish or thin fillets, 9 to 12 minutes for round fish.
8. Transfer Fish to Serving Platter: Using a thin metal spatula or two, carefully transfer the steamed fish to a serving platter. Alternatively, you may serve it directly on the steaming plate after draining excess liquid by holding the fish gently and tilting the plate over the sink.
9. Pour the Sauce: Pour the prepared soy-sherry sauce mixture over the hot steamed fish evenly.
10. Prepare Aromatics and Hot Oil Topping: Drain and spin the aromatics in the salad spinner to remove excess water. Toss them together into a nest shape and spread half of the aromatics over the fish. Sprinkle with sliced chili if using. Heat the neutral oil in a small skillet until shimmering and just beginning to smoke. Carefully spoon or pour the hot oil over the aromatics on the fish; the oil will sputter and sizzle, releasing fragrance.
11. Serve Immediately: Top the fish with the remaining fresh aromatics and serve the dish immediately while hot.

Notes

• Using fresh young ginger is key for delicate flavor; older ginger may be too fibrous.
• If using fillets instead of whole fish, adjust steaming time on the shorter end (7-10 minutes).
• Slashing a whole fish helps even cooking and ensures more heat absorption.
• Be very careful when pouring hot oil over aromatics to avoid splashing.
• Serve immediately to enjoy the aroma and texture at their peak.

Keywords: Cantonese steamed fish, steamed white fish, Chinese steamed fish recipe, healthy steamed fish, ginger scallion fish, Cantonese seafood