Introduction

Cantonese-Style Steamed Fish is a delicate and flavorful dish that highlights fresh ingredients and simple seasoning. Steaming keeps the fish moist and tender while aromatic herbs and a hot oil drizzle elevate the classic flavors. It’s a perfect light meal that’s quick to prepare and elegant enough for any occasion.

Cantonese-Style Steamed Fish Recipe - Recipe Image

Ingredients

1 small bunch cilantro, leaves and tender stems separated from larger stems
1 (1½-inch) knob fresh young ginger (about 1 ounce)
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

Step 1: Fill a salad spinner with very cold water and add cilantro leaves and tender stems. Rinse the larger cilantro stems and scatter them on a plate large enough to hold your fish.
Step 2: Trim the skin and small knobs off the ginger and scatter these trimmings over the cilantro stems on the plate. Peel the ginger and cut it lengthwise into the thinnest planks possible, then slice these into thin slivers. Transfer the ginger slivers to the salad spinner.
Step 3: Roughly split the scallions where the light green parts transition to dark green. Add the dark green ends to the plate.
Step 4: Cut the scallion whites and light green parts crosswise into rough 2-inch segments, then split each segment in half lengthwise. With the cut side down, slice each half lengthwise into fine slivers and add them to the salad spinner.
Step 5: In a small bowl, stir together soy sauce, Shaoxing wine, sugar, and 1 tablespoon water until the sugar is mostly dissolved. Set aside.
Step 6: Prepare a steaming setup by placing a rack or empty tuna cans in a wide, deep, lidded pan or wok. Add water just below the rack’s top, and bring to a boil over high heat.
Step 7: Rinse whole fish under cold running water and pat dry. If fish weighs 2 pounds or more, slash deeply perpendicular to the spine a few times for even cooking. Lightly salt the fish and stuff some cilantro stems and ginger trimmings into the cavity if using whole fish. Arrange the fish on the plate with aromatics, overlapping fillets as needed.
Step 8: Place the plate in the steamer, cover, and steam until flesh near the thickest part flakes easily—about 7–10 minutes for flat fish and thin fillets, 9–12 minutes for round fish.
Step 9: Using a thin metal spatula, carefully transfer fish to a serving platter or leave it on the steaming plate if preferred. Drain excess liquid by tilting the plate over the sink while gently holding the fish down. Pour the soy sauce mixture over the hot fish.
Step 10: Drain and spin the aromatics in the salad spinner, then arrange half in a loose nest over the fish. Sprinkle with sliced chili if using. Heat oil in a small skillet until shimmering and just starting to smoke, then carefully pour the hot oil over the aromatics—it should sizzle loudly. Top with the remaining fresh aromatics and serve immediately.

Tips & Variations

Use young ginger for a milder, fresher flavor. If unavailable, mature ginger can be used but slice thinner to reduce intensity.
Shaoxing wine adds authentic traditional flavor but dry sherry is a good substitute.
Choose a whole fish with firm white flesh like snapper or sea bass for the best texture.
Adjust chili quantity or omit for less heat to suit your preference.
To avoid guests encountering ginger skin or thick cilantro stems, feel free to serve the fish on a separate platter after steaming.

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 preserve moisture. Avoid reheating with the fresh aromatics and hot oil; add fresh garnish when serving again for best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish for this recipe?

Fresh fish is best for steaming to ensure a delicate texture, but you can use fully thawed frozen fish if fresh isn’t available. Pat it dry well before cooking to avoid excess moisture.

What if I don’t have a steaming rack?

If you don’t have a steaming rack, you can use a heatproof plate placed on top of a few clean, empty tuna cans with ends removed or crumpled aluminum foil balls to elevate the plate above the water.

Cantonese-Style Steamed Fish Recipe

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4.8 from 57 reviews

This Cantonese-Style Steamed Fish recipe showcases a delicate and fragrant fish preparation using fresh ginger, scallions, and cilantro. Steamed to perfection, the fish is topped with a vibrant, aromatic dressing that includes a soy-based sauce and sizzling hot oil to release rich flavors, making it a classic example of light and flavorful Cantonese cooking.

Author: Tara
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: Serves 4
Category: Main Course
Method: Steaming
Cuisine: Chinese (Cantonese)

Ingredients

Scale

Fish and Aromatics

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 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)

Sauce and Oil

2 tablespoons Chinese light soy sauce
1 tablespoon Shaoxing wine or dry sherry
1 tablespoon granulated sugar
1 tablespoon water
3 tablespoons neutral oil, such as vegetable or canola

Instructions

Rinse and prepare cilantro: Fill a salad spinner with very cold water. Add the cilantro leaves and tender stems to the water to rinse. Set aside the larger cilantro stems separately on a plate large enough to fit your fish.
Prepare ginger: Trim the skin and small knobs off the ginger, scatter the trimmings over the plated cilantro stems. Cut the peeled ginger lengthwise into the thinnest planks possible, then slice those into thin slivers and place them into the salad spinner with the cilantro leaves.
Prepare scallions: Roughly split scallions where the light green parts transition to dark green. Add the dark green ends to the plate. Cut scallion whites and light green parts crosswise into rough 2-inch segments, split each segment in half lengthwise, then slice those halves lengthwise into the thinnest slivers possible. Add these scallion slivers to the salad spinner with the cilantro and ginger.
Make sauce: In a small bowl, stir together soy sauce, Shaoxing wine (or dry sherry), granulated sugar, and 1 tablespoon water until the sugar mostly dissolves. Set aside.
Prepare steamer setup: Place a steaming rack or a few clean empty tuna cans with tops and bottoms removed in a wide, deep, lidded pan or wok. Add enough water to reach just below the top of the rack, then bring the water to a boil over high heat.
Prepare fish: Rinse the whole fish under cold running water and pat dry with paper towels. For fish 2 pounds or larger, slash deeply perpendicular to its spine a couple of times for even cooking. Lightly salt the fish inside and out, stuffing some of the aromatics from the plate into the cavity. Place fish on top of the remaining aromatics on the plate. If using fillets, shingle them to fit the plate.
Steam fish: Transfer the plate with fish and aromatics to the steamer, cover, and steam until the thickest part of the fish flakes easily when poked—about 7 to 10 minutes for flat fish and thin fillets, 9 to 12 minutes for round fish.
Transfer fish to serving platter: Using a thin metal spatula or two, carefully transfer the steamed fish to a serving platter. Alternatively, serve the fish on the steaming plate, draining excess liquid by holding the fish down with a spatula while tilting the plate over the sink. Pour the prepared sauce mixture evenly over the hot fish.
Prepare fresh aromatics and hot oil: Drain and spin the aromatics in the salad spinner, then toss to combine into a tangled nest. Spread half the aromatics over the fish, sprinkle with sliced chili if using. Heat the neutral oil in a small skillet until shimmering and just starting to smoke. Carefully pour the hot oil over the aromatics on the fish to release sizzling aroma.
Finish and serve: Top the fish with the remaining fresh aromatics and serve immediately to enjoy the full depth of Cantonese-style steamed fish flavors.