Cantonese-Style Steamed Fish Recipe

Introduction

Cantonese-Style Steamed Fish is a delicate and aromatic dish celebrated for its fresh flavors and silky texture. Using simple ingredients like ginger, scallions, and soy sauce, this recipe lets the natural taste of the fish shine through. Perfect for a light, healthy meal, it’s both elegant and easy to make at home.

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 cilantro leaves and tender stems. Rinse larger cilantro stems and scatter them on a plate large enough to fit your fish.
2. Step 2: Trim the ginger skin and small knobs, scatter the trimmings over the cilantro stems on the plate. Slice the peeled ginger lengthwise into very thin planks, then cut into slivers and transfer these to the salad spinner.
3. Step 3: Split scallions where the light green parts transition to dark green. Add the dark green ends to the plate with cilantro.
4. Step 4: Cut scallion whites and light greens into rough 2-inch segments, split each segment in half lengthwise, then slice each half into the thinnest slivers possible. Add these to the salad spinner.
5. Step 5: In a small bowl, stir together soy sauce, Shaoxing wine, sugar, and 1 tablespoon water until sugar mostly dissolves. Set aside.
6. Step 6: Place a steaming rack or clean 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.
7. Step 7: Rinse whole fish under cold water and pat dry. If fish is 2 pounds or larger, make a few deep slashes perpendicular to the spine for even cooking. Lightly salt the fish and stuff a few aromatics from the plate into its cavity if whole. Place the fish on the aromatics on the plate, arranging fillets if used.
8. Step 8: Transfer the plate to the steamer, cover, and steam until the thickest part flakes easily with little resistance: about 7 to 10 minutes for flat fish and thin fillets, or 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 it on the steaming plate, draining liquid by tilting the plate and holding fish down gently with a spatula. Pour the prepared sauce over the hot fish.
10. Step 10: Drain and spin aromatics in the salad spinner to form a tangled bird’s nest. Spread half over the fish and sprinkle with sliced chili if using. Heat oil in a small skillet until shimmering and just barely smoking. Carefully pour hot oil over the aromatics to sizzle and release aromas. Top with remaining aromatics and serve immediately.

Tips & Variations

• Use fresh young ginger for a milder, more aromatic flavor. Older ginger can be more fibrous and sharp.
• If you prefer, substitute Shaoxing wine with dry sherry or omit it for a non-alcoholic version.
• Choose a white-fleshed fish like sea bass, snapper, or cod for best texture and flavor.
• Adjust chili amount or omit if you prefer a milder dish.
• Using a salad spinner to rinse and drain aromatics helps keep them fresh and vibrant for serving.

Storage

Leftover steamed fish should be stored in an airtight container in the refrigerator and consumed within 1 to 2 days for best quality. Reheat gently using a steamer or microwave on low power to avoid drying out the fish. Avoid reheating multiple times.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish for this recipe?

While fresh fish is preferred for the best texture and flavor, you can use thawed frozen fish. Make sure it is fully defrosted and patted dry before steaming to avoid excess water.

What if I don’t have a steaming rack?

You can use heat-safe bowls or a metal colander placed inside a large pot with water below the bowl’s bottom. Avoid letting the fish touch the water to ensure proper steaming.

Cantonese-Style Steamed Fish Recipe

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★★★★★

4.9 from 128 reviews

This Cantonese-Style Steamed Fish recipe highlights the delicate flavors of fresh fish enhanced with aromatic ginger, scallions, and cilantro. Steaming preserves the natural moisture and tenderness of the fish, while a hot soy-based sauce poured over the aromatic bed creates a perfect balance of savory and fresh flavors, making it a classic and elegant dish ideal for a healthy dinner or special occasion.

• Author: Tara
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Steaming
• Cuisine: Cantonese

Ingredients

Scale 1x2x3x

Aromatics and Herbs

• 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

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

Main Ingredient

• 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

Cooking Oil

• 3 tablespoons neutral oil, such as vegetable or canola

Instructions

1. Prepare Aromatics: Fill a salad spinner with very cold water, add cilantro leaves and tender stems, rinse larger cilantro stems, and scatter them on a plate that will fit the fish.
2. Prepare Ginger: Trim skin and knobs off the ginger, scatter the trimmings over the plated cilantro stems. Cut peeled ginger lengthwise into thin planks, then into thin slivers and place into the salad spinner with cilantro.
3. Prepare Scallions: Split scallions at the green transition; add dark green ends to the plate. Cut white and light green parts crosswise into 2-inch segments, halve lengthwise, and slice thinly lengthwise; transfer to the salad spinner with cilantro and ginger.
4. Make Sauce: In a small bowl, stir soy sauce, Shaoxing wine, sugar, and 1 tablespoon water until sugar mostly dissolves; set aside.
5. Set Up Steamer: Place a steaming rack or empty tuna cans in a wide, deep lidded pan or wok. Add water just below the rack top and bring to a boil over high heat.
6. Prep Fish: Rinse whole fish under cold water and pat dry. For fish 2 pounds or larger, slash flesh perpendicular to spine a few times. Lightly salt the fish, stuffing some aromatics into the cavity if whole. Place fish on the plate of aromatics, shingling fillets if needed.
7. Steam Fish: Transfer plate to steamer, cover, and steam until the meat near the thickest part flakes easily—about 7 to 10 minutes for flat fish/thin fillets, 9 to 12 minutes for round fish.
8. Transfer Fish and Add Sauce: Using thin metal spatulas, carefully place fish on serving platter or serve on steaming plate draining excess liquid. Pour soy sauce mixture over hot fish.
9. Prepare Aromatics and Finish: Spin aromatics dry in salad spinner, toss into a nest, and spread half over fish. Sprinkle sliced chili if using. Heat oil until shimmering and almost smoking, then carefully spoon hot oil over aromatics to sputter and release fragrances. Top with remaining aromatics and serve immediately.

Notes

• Use fresh young ginger for the best fragrance and mild heat.
• If using fillets instead of whole fish, adjust steaming times accordingly and avoid slashing.
• The hot oil poured over the aromatics is critical to releasing their full aroma and flavor.
• You can substitute Shaoxing wine with dry sherry if unavailable.
• Aromatic layering beneath the fish prevents sticking and infuses subtle herbal flavor.

Keywords: Cantonese steamed fish, steamed fish recipe, Chinese steamed fish, healthy fish recipe, ginger scallion fish, light soy sauce fish