Cantonese-Style Steamed Fish Recipe

Introduction

Cantonese-style steamed fish is a delicate and flavorful dish that highlights the natural sweetness of fresh fish. Steamed with aromatics like ginger and scallions, then finished with hot oil and soy sauce, it’s a light yet satisfying meal perfect for any occasion.

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

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 skin and small knobs off the ginger, scatter the trimmings over the cilantro stems on the plate. Peel and cut the ginger lengthwise into the thinnest planks, then slice those into thin slivers and transfer to the salad spinner.
3. Step 3: Roughly split scallions where the light green parts transition to dark green, adding dark green ends to the plate with cilantro stems.
4. Step 4: Cut scallion whites and light green parts into rough 2-inch segments, split each segment in half lengthwise, then slice thinly lengthwise and add the slivers 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: Prepare a steaming setup by placing a steaming rack or several clean, empty tuna cans with tops and bottoms removed in a deep, lidded pan or wok. Add water to 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, slash deeply through the flesh perpendicular to the spine a few times. Lightly salt the fish, stuffing some aromatics into the cavity if whole. Place the fish on the plate of aromatics, arranging fillets to fit if using.
8. Step 8: Transfer the plate to the steamer, cover, and steam until the thickest part of the fish flakes easily or shows little resistance: 7–10 minutes for flat fish or thin fillets, 9–12 minutes for round fish.
9. Step 9: Use a thin metal spatula or two to carefully transfer the fish to a serving platter. Pour the soy sauce mixture over the hot fish.
10. Step 10: Drain and spin the aromatics in the salad spinner to remove excess water and toss into a tangled nest. Spread half over the fish and sprinkle with sliced chile if using. Heat oil until shimmering and just barely smoking, then carefully pour the hot oil over the aromatics to sizzle. Top with remaining fresh aromatics and serve immediately.

Tips & Variations

• Use the freshest fish possible for the best flavor and texture.
• If young ginger is unavailable, use regular ginger but peel it carefully and slice thinly for a milder taste.
• For a milder dish, omit the hot pepper or replace it with thinly sliced bell pepper.
• You can substitute Shaoxing wine with dry sherry or a splash of sake if desired.
• Serving the fish on the steaming plate is traditional, but transferring to a separate platter makes plating easier and avoids picking out aromatics.

Storage

Store leftover steamed fish in an airtight container in the refrigerator for up to 2 days. Reheat gently by steaming again or warming in a low oven to avoid drying out the delicate flesh. Avoid microwaving if possible, as this can make the fish rubbery.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish for this recipe?

Yes, but fresh fish is preferred for better texture and flavor. If using frozen, thaw completely and pat dry to avoid excess moisture during steaming.

What kind of fish works best for Cantonese steamed fish?

White-fleshed fish such as sea bass, tilapia, flounder, or snapper work wonderfully. Choose a whole fish or fillets based on your preference and availability.

Cantonese-Style Steamed Fish Recipe

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This Cantonese-Style Steamed Fish recipe features a whole white-fleshed fish delicately steamed with fresh ginger, scallions, and cilantro, enhanced by a savory soy-sherry sauce and finished with hot oil poured over aromatic herbs for a fragrant, tender, and flavorful dish perfect for a light and healthy meal.

• Author: Tara
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: Serves 4
• Category: Main Dish
• Method: Steaming
• Cuisine: Cantonese

Ingredients

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Fish and Marinade

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

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)

Finishing

• 3 tablespoons neutral oil, such as vegetable or canola

Instructions

1. Prepare the Cilantro and Aromatics: Fill a salad spinner with very cold water and submerge the cilantro leaves and tender stems, rinsing them gently. Scatter the larger cilantro stems on a large plate sized to fit your fish.
2. Prepare the Ginger: Trim the skin and small knobs off the ginger and scatter the trimmings over the cilantro stems on the plate. Peel the ginger, then cut lengthwise into the thinnest planks possible. Cut these planks into thin slivers and place them into the salad spinner with the cilantro leaves.
3. Prepare the Scallions: Separate the scallions at the transition between the light green and dark green parts. Add the dark green ends to the plate with cilantro stems. Cut the light green and white parts crosswise into rough 2-inch segments, then split each segment lengthwise. With the cut side down, slice each half lengthwise into the thinnest slivers possible and place them into the salad spinner with the ginger and cilantro leaves.
4. Make the Sauce: In a small bowl, stir together the soy sauce, Shaoxing wine, sugar, and 1 tablespoon of water until the sugar is mostly dissolved, then set aside for later use.
5. Prepare the Steamer: Place a steaming rack or several clean, empty tuna cans with tops and bottoms removed into a wide, deep, lidded pan or wok. Add enough water to reach just below the top of the rack and bring to a boil over high heat.
6. Prepare the Fish: If using whole fish, rinse under cold water and pat dry with paper towels. If fish weighs 2 pounds or more, make a few deep slashes perpendicular to the spine for even cooking. Lightly salt the fish and stuff some of the aromatic stems from the plate into the cavity if using whole fish. Lay the fish on the bed of cilantro stems and scallion dark greens. If using fillets, shingle them to fit the plate.
7. Steam the Fish: Transfer the plate with fish onto the steaming rack, cover with the lid, and steam until the meat near the thickest part flakes easily or shows little resistance when poked. This should take about 7-10 minutes for flat fish or thin fillets, and 9-12 minutes for round fish.
8. Transfer and Sauce the Fish: Using a thin metal spatula or two, carefully transfer the fish to a serving platter, or serve on the steaming plate if preferred (draining excess liquid by tilting and pressing gently with a spatula). Pour the prepared soy-sherry sauce over the hot fish.
9. Prepare Aromatics and Finish: Drain and spin the cilantro leaves, ginger, and scallion slivers in the salad spinner to remove excess water, then toss gently to form a tangled nest. Spread half of these aromatics over the fish and sprinkle with sliced chili if using.
10. Heat Oil and Serve: Heat the neutral oil in a small skillet until shimmering and just barely smoking. Carefully spoon or pour the hot oil over the aromatics on the fish to create a sizzling effect. Top with the remaining fresh aromatics and serve the dish immediately.

Notes

• Use a fresh white-fleshed fish such as tilapia, sea bass, or snapper for best results.
• Make sure to slice ginger and scallions as thinly as possible for optimal flavor release.
• Adjust steaming time depending on the thickness and type of fish used to avoid overcooking.
• The hot oil poured over the aromatics is essential for releasing flavors and adding aroma—do not skip this step.
• If no steaming rack or cans are available, use a heatproof plate elevated above water level inside a wok or large pan.
• Shaoxing wine can be substituted with dry sherry if unavailable.

Keywords: Cantonese steamed fish, steamed whole fish, ginger scallion fish, healthy fish recipe, Chinese steamed fish