Cantonese-Style Steamed Fish Recipe

Introduction

Cantonese-Style Steamed Fish is a delicate and flavorful dish that highlights fresh ingredients and simple techniques. Steaming preserves the fish’s natural sweetness while aromatic herbs and a savory sauce add depth. This recipe is perfect for a light, elegant meal.

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 to rinse. Scatter the larger cilantro stems on a plate large enough to hold your fish.
2. Step 2: Trim the skin and small knobs off the ginger, scattering the trimmings over the cilantro stems on the plate. Peel the ginger, slice it lengthwise into thin planks, then cut into thin slivers and add to the salad spinner.
3. Step 3: Split scallions where light green parts meet dark green. Add the dark green ends to the plate. Cut scallion whites and light greens into 2-inch segments, split lengthwise, then slice thinly and add to the salad spinner.
4. Step 4: In a small bowl, mix soy sauce, Shaoxing wine, sugar, and 1 tablespoon water until sugar dissolves. Set aside.
5. Step 5: Set up a steaming rack or empty tuna cans inside a wide, deep pan or wok. Add water just below the rack’s top and bring to a boil over high heat.
6. Step 6: Rinse the whole fish under cold water and pat dry, or skip rinsing for fillets. If fish weighs 2 pounds or more, make deep slashes through the flesh for even cooking. Lightly salt the fish and stuff some aromatics from the plate into the cavity if using whole fish. Place fish on the aromatics, arranging fillets to fit if needed.
7. Step 7: Transfer the plate to the steamer, cover, and steam until the thickest part of the fish flakes easily—about 7-10 minutes for flat fish or thin fillets, 9-12 minutes for round fish.
8. Step 8: Using a thin spatula, carefully move the fish to a serving platter. Or serve on the steaming plate, draining liquid by gently pressing the fish down as you tilt the plate over the sink. Pour the prepared sauce evenly over the hot fish.
9. Step 9: Drain and spin the aromatics in the salad spinner to dry, then toss into a loose nest. Spread half the aromatics over the fish and sprinkle with sliced chili if using.
10. Step 10: Heat oil in a small skillet until shimmering and just starting to smoke. Carefully pour the hot oil over the aromatics; they should sizzle and release aromas. Top with remaining aromatics and serve immediately.

Tips & Variations

• Use fresh young ginger for a milder, sweeter flavor; older ginger can be too fibrous and strong.
• If you don’t have Shaoxing wine, dry sherry is a good substitute.
• Choose a firm white fish like sea bass, snapper, or sole for best texture.
• For extra fragrance, add a few thin slices of lemongrass or a dash of sesame oil to the aromatics.

Storage

Store leftover steamed fish in an airtight container in the refrigerator for up to 2 days. Reheat gently by steaming again or microwaving on low power to prevent drying out. It’s best enjoyed fresh, as delicate flavors tend to fade with storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish for this recipe?

Yes, but thaw it completely and pat dry before steaming to ensure even cooking and maintain a fresh taste.

What if I don’t have a steamer rack?

You can create a makeshift rack using empty, clean, heat-safe containers like tuna cans with tops and bottoms removed to elevate the plate above boiling water.

Cantonese-Style Steamed Fish Recipe

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4.7 from 110 reviews

A classic Cantonese-style steamed fish recipe featuring a whole white-fleshed fish or fillets delicately steamed on a bed of fresh cilantro, ginger, and scallions, then topped with a savory soy-sherry sauce and hot oil to enhance the fresh aromatics. This light and flavorful dish highlights fresh ingredients and simple steaming technique to preserve the fish’s tenderness and subtle flavors.

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

Ingredients

Scale 1x2x3x

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)
• 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

Other

• Salt, to lightly season fish
• 3 tablespoons neutral oil, such as vegetable or canola

Instructions

1. Prepare the cilantro: 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 hold your fish.
2. Prepare the ginger: Trim skin and small knobs from 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 those planks into very thin slivers and transfer them to the salad spinner with the cilantro leaves.
3. Prepare the scallions: Split scallions where the light green parts meet the dark green parts. Add dark green ends to the plate. Cut the white and light green parts crosswise into rough 2-inch segments and split each in half lengthwise. Lay each half cut side down and slice lengthwise into thin slivers; add these to the salad spinner with 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, sugar, and 1 tablespoon of water until the sugar mostly dissolves. Set aside.
5. Prepare the steamer: 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 and bring to a boil over high heat.
6. Prepare the fish: Rinse whole fish under cold water and pat dry with paper towels. If fish weighs 2 pounds or more, slash deeply through its flesh perpendicular to the spine a couple of times to allow even cooking. Lightly salt the fish and stuff some of the cilantro stems and ginger trimmings into the cavity. For fillets, no rinsing or slashing is necessary. Place the fish on the plated aromatics on the plate.
7. Steam the fish: Transfer the plate with fish and aromatics to the steamer, cover with a lid, and steam until the thickest part of the fish flakes easily and shows little resistance when poked — about 7 to 10 minutes for flat fish or thin fillets, and 9 to 12 minutes for round fish.
8. Transfer the fish: Using a thin metal spatula (or two), carefully transfer the fish to a serving platter. Alternatively, serve directly on the steaming plate if preferred, draining excess liquid by gently holding fish down with a spatula as you tilt the plate over the sink.
9. Add sauce and aromatics: Pour the prepared soy-sherry sauce over the hot fish. Drain and spin the cilantro, ginger, and scallion aromatics in the salad spinner to remove excess water and toss them into a nest-like shape. Spread half of these aromatics over the fish. Sprinkle the sliced red 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; the oil should sizzle and sputter. Top with the remaining fresh aromatics and serve immediately.

Notes

• Use fresh young ginger for a milder, less fibrous flavor and better texture in thin slivers.
• Slashing large whole fish ensures even cooking through the thick flesh.
• The hot oil poured over the aromatics releases their fragrance and adds richness without overpowering the delicate fish.
• If serving on the steaming plate, drain excess liquid carefully to avoid watery sauce on the fish.
• Adjust chili quantity or omit depending on your heat tolerance.

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