Cantonese-Style Steamed Fish Recipe

Introduction

Cantonese-style steamed fish is a delicate and fragrant dish that highlights the natural sweetness of fresh fish. Steamed with ginger, scallions, and soy sauce, it’s a light yet flavorful meal that’s perfect for a healthy dinner. This recipe captures the essence of traditional Cantonese cooking with simple, fresh ingredients.

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. Rinse the 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 possible, then cut into slivers and add to the salad spinner.
3. Step 3: Roughly split scallions where the light green transitions to dark green. Add the dark green ends to the plate.
4. Step 4: Cut the scallion whites and light green parts into rough 2-inch segments, split each segment 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 soy sauce, Shaoxing wine, sugar, and 1 tablespoon water until the sugar mostly dissolves. Set aside.
6. Step 6: Place a steaming rack or empty tuna cans (tops and bottoms removed) in a wide, deep pan or wok. Add water to just below the rack and bring to a boil over high heat.
7. Step 7: Rinse and pat dry the fish. If whole and over 2 pounds, slash deeply perpendicular to the spine a couple of times for even cooking. Lightly salt the fish and stuff a few aromatics into its cavity if using whole fish. Place fish on the aromatics plate, arranging fillets to fit if needed.
8. Step 8: Transfer the plate to the steamer, cover, and steam until the thickest part of the fish flakes easily, about 7 to 10 minutes for flat or thin fish, and 9 to 12 minutes for round fish.
9. Step 9: Using a thin metal spatula, carefully transfer the fish to a serving platter or leave on the steaming plate if preferred. Drain any excess liquid by holding the fish down gently as you tilt the plate over the sink. Pour the prepared sauce over the hot fish.
10. Step 10: Drain and spin the aromatics in the salad spinner to create a tangled nest. Spread half of the aromatics over the fish, sprinkle with sliced chili if using. Heat oil in a small skillet until shimmering and almost smoking, then drizzle hot oil over the aromatics to release their aroma. Top with remaining aromatics and serve immediately.

Tips & Variations

• Use fresh young ginger for the best aroma and mild flavor; avoid tough, fibrous older ginger.
• If whole fish isn’t available, lean white fish fillets like cod or halibut work well.
• The hot oil poured over aromatics creates a wonderful sizzling effect that enhances the dish’s flavor.
• Adjust steaming time based on fish thickness to avoid overcooking and maintain moisture.

Storage

Store any leftover steamed fish in an airtight container in the refrigerator for up to 2 days. Reheat gently by placing the fish in a steamer or covered skillet over low heat to prevent drying out. Avoid microwaving directly as it may alter texture.

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, high-quality frozen fish that has been properly thawed can be used. Make sure to pat it dry before steaming to reduce excess moisture.

What can I substitute for Shaoxing wine?

If Shaoxing wine isn’t available, dry sherry is a good substitute. Alternatively, you can use mirin or a splash of white wine, though this will slightly change the flavor profile.

Cantonese-Style Steamed Fish Recipe

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This Cantonese-Style Steamed Fish recipe features fresh white-fleshed fish delicately steamed with aromatic ginger, scallions, and cilantro. The fish is enhanced with a light soy-based sauce and finished with sizzling hot oil poured over fresh herbs and chili for a fragrant, flavorful, and healthy dish perfect for any occasion.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: Serves 4
• Category: Main Dish
• Method: Steaming
• Cuisine: Cantonese
• Diet: Halal

Ingredients

Scale 1x2x3x

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

1. Prep Aromatics: 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 hold the fish.
2. Prepare Ginger: Trim the skin and small knobs off the ginger and scatter the trimmings over the cilantro stems on the plate. Peel and cut the ginger lengthwise into the thinnest planks possible, then slice into slivers and transfer to the salad spinner.
3. Prepare Scallions: Split scallions where the light green changes to dark green. Add dark green ends to the plate. Cut the white and light green parts crosswise into 2-inch segments, split lengthwise, then slice thinly lengthwise and add to the salad spinner.
4. Make Sauce: In a small bowl, stir together soy sauce, Shaoxing wine (or sherry), sugar, and 1 tablespoon water until the sugar mostly dissolves. Set aside.
5. Set Up Steamer: Place a steaming rack or clean 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. Prepare Fish: Rinse whole fish under cold water and pat dry. For fish 2 pounds or larger, slash deeply through the flesh a couple times for even cooking. Lightly salt the fish and stuff some aromatics from the plate into the cavity if whole. Place fish on aromatics on the plate, arranging fillets to fit if using them.
7. Steam Fish: Transfer the plate to the steamer, cover, and steam until the meat near the thickest part of the fish shows little resistance or flakes easily—about 7 to 10 minutes for flat fish and thin fillets, 9 to 12 minutes for round fish.
8. Transfer and Sauce: Use a thin metal spatula to transfer fish carefully to a serving platter (or serve on steaming plate if preferred). Pour sauce mixture over the hot fish.
9. Prepare Aromatic Topping: Drain and spin aromatics in the salad spinner and toss into a tangled nest. Spread half the aromatics over the fish and sprinkle with sliced chili if using.
10. Finish with Hot Oil: Heat 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, where it will sizzle and sputter. Top with the remaining fresh aromatics and serve immediately.

Notes

• Use fresh young ginger for a milder flavor and finer texture.
• Slashing the fish ensures even cooking and faster steaming.
• If using fillets instead of whole fish, adjust steaming time accordingly—generally shorter.
• Pouring hot oil over the aromatics releases their fragrant flavors and adds a delightful sizzle to the dish.
• Serve immediately to enjoy the fish at its freshest and most flavorful.

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