Cantonese-Style Steamed Fish Recipe

Introduction

Cantonese-style steamed fish is a wonderfully light and flavorful dish that highlights fresh ingredients and delicate cooking techniques. Steaming preserves the natural sweetness of the fish while the aromatics and soy-based sauce add a savory depth. It’s simple to prepare yet impressive on the table.

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, scattering trimmings over the plated cilantro stems. Peel the ginger, cut lengthwise into the thinnest planks possible, then slice those planks into slivers. Transfer the thin ginger slivers to the salad spinner.
3. Step 3: Roughly split the scallions where the light green parts transition to the dark green. Add the dark green ends to the plate.
4. Step 4: Cut the scallion whites and light green parts crosswise into rough 2-inch segments, then split each in half lengthwise. Place each half cut side down and slice lengthwise into thin slivers. Add these slivers to the salad spinner.
5. Step 5: In a small bowl, stir together the soy sauce, Shaoxing wine, sugar, and 1 tablespoon of water until the sugar mostly dissolves. Set aside.
6. Step 6: Place a steaming rack or several 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 rack’s top, then bring to a boil over high heat.
7. Step 7: If using whole fish, rinse under cold running water and pat dry with paper towels. For fish 2 pounds or larger, slash deeply through the flesh perpendicular to the spine a couple of times for even cooking. Lightly salt the fish and stuff a few aromatics from the plate into the cavity if needed. Arrange the fish on the aromatics on the plate, shingling fillets if necessary to fit.
8. Step 8: Transfer the plate to the steamer, cover, and steam until the meat near the thickest part of the fish shows little resistance or flakes when poked. This takes about 7–10 minutes for flat fish and thin fillets, and 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. Alternatively, serve the fish on the steaming plate if you don’t mind guests picking out the ginger skin and cilantro stems. Drain the liquid by gently pressing the fish with a spatula while tilting the plate over the sink. Pour the sauce mixture over the hot fish.
10. Step 10: Drain and spin the aromatics in the salad spinner, then toss them into a tangled nest. Spread half the aromatics over the fish and sprinkle with sliced chili, if using. Heat the oil in a small skillet until shimmering and just starting to smoke. Spoon or pour the hot oil carefully over the aromatics—the sizzling sound should be strong. Top with the remaining fresh aromatics and serve immediately.

Tips & Variations

• Use fresh young ginger for the best aromatic flavor; mature ginger can be fibrous and harsh.
• If whole fish is large, slashing allows steam to penetrate and cook evenly.
• Try substituting Shaoxing wine with dry sherry if unavailable.
• Thinly sliced chili peppers add a pleasant heat, but can be omitted for a milder dish.
• For easier cleanup, you can line the steaming plate with lettuce leaves before placing the fish on top.

Storage

Store any leftover steamed fish in an airtight container in the refrigerator for up to 2 days. Reheat gently by steaming or microwaving with a damp paper towel over the fish to retain moisture. Avoid overcooking during reheating to prevent the fish from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish for this recipe?

Yes, you can use frozen fish, but be sure it is fully thawed and patted dry before steaming to avoid excess moisture and preserve texture.

What types of fish work best for Cantonese-style steaming?

White-fleshed fish with a firm texture like sea bass, snapper, or flounder work best for this method as they hold together well and absorb the flavors nicely.

Cantonese-Style Steamed Fish Recipe

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A delicate Cantonese-style steamed fish recipe featuring a whole white-fleshed fish or fillets steamed over aromatic scallions, cilantro, and ginger, then topped with a savory soy-sherry sauce and sizzling hot oil poured over fresh herbs and optional chili for vibrant flavor and aroma.

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

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)
• Salt, to taste
• 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

Finishing

• 3 tablespoons neutral oil, such as vegetable or canola oil

Instructions

1. Prepare Cilantro and Aromatics: Fill a salad spinner with very cold water and add the cilantro leaves and tender stems to rinse. Scatter the larger cilantro stems on a plate large enough to hold the fish.
2. Prep Ginger: Trim the skin and small knobs off the ginger, scatter the trimmings over the cilantro stems on the plate, then slice the peeled ginger into the thinnest planks possible, and then cut those planks into very thin slivers. Transfer the ginger slivers to the salad spinner.
3. Prep Scallions: Roughly split scallions where the light green transitions to dark green. Add the dark green ends to the plate with cilantro stems. 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 the thinnest slivers possible. Add these scallion slivers to the salad spinner.
4. Make Sauce: In a small bowl, stir together the soy sauce, Shaoxing wine or dry sherry, granulated sugar, and 1 tablespoon water until the sugar is mostly dissolved. Set aside.
5. Prepare Steamer: Place a steaming rack or empty tuna cans with tops and bottoms removed inside a wide, deep pan or wok. Add water to just below the top of the rack and bring to a boil over high heat.
6. Prepare Fish: Rinse the fish (if whole) under cold running water and pat dry with paper towels. If fish is 2 pounds or larger, make a couple of deep slashes perpendicular to the spine for even cooking. Lightly salt the fish, and stuff a few aromatics from the plate into the fish cavity if whole. Place the fish on the plate with aromatics, shingling fillets if necessary to fit.
7. Steam Fish: Transfer the plate to the steamer. Cover and steam until the thickest part of the fish flakes easily or shows little resistance when poked: about 7-10 minutes for flat fish and thin fillets, and 9-12 minutes for round fish.
8. Transfer and Dress Fish: With a thin metal spatula, carefully transfer the fish to a serving platter, or serve directly on the steaming plate after draining excess liquid. Pour the prepared soy-sherry sauce over the hot fish.
9. Finish Aromatics: Drain and spin the aromatic herbs from the salad spinner to remove excess water and toss them into a tangled nest. Spread half of the aromatics over the fish, sprinkle with sliced chili if using.
10. Pour Hot Oil: 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, causing them to sizzle and sputter. Top with remaining fresh aromatics, then serve immediately.

Notes

• Use a freshly caught or very fresh fish for the best flavor and texture.
• If whole fish is larger than 2 pounds, slashing the flesh helps ensure even cooking.
• Young ginger is preferred for a fresher, less fibrous texture.
• The hot oil poured over the aromatics creates a wonderful aroma and a slightly cooked flavor—do this step just before serving.
• If you don’t mind guests picking out ginger skins and stems, you may serve the fish directly on the steaming plate to preserve juices and flavor.
• Adjust steaming time based on thickness and type of fish to avoid overcooking.

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