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Cantonese-Style Steamed Fish Recipe

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★★★★★

4.8 from 57 reviews

This Cantonese-Style Steamed Fish recipe showcases a delicate and fragrant fish preparation using fresh ginger, scallions, and cilantro. Steamed to perfection, the fish is topped with a vibrant, aromatic dressing that includes a soy-based sauce and sizzling hot oil to release rich flavors, making it a classic example of light and flavorful Cantonese cooking.

Ingredients

Scale

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
  • 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 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. Rinse and prepare cilantro: Fill a salad spinner with very cold water. Add the cilantro leaves and tender stems to the water to rinse. Set aside the larger cilantro stems separately on a plate large enough to fit your fish.
  2. Prepare ginger: Trim the skin and small knobs off the ginger, scatter the trimmings over the plated cilantro stems. Cut the peeled ginger lengthwise into the thinnest planks possible, then slice those into thin slivers and place them into the salad spinner with the cilantro leaves.
  3. Prepare scallions: Roughly split scallions where the light green parts transition to dark green. Add the dark green ends to the plate. Cut scallion whites and light green parts crosswise into rough 2-inch segments, split each segment in half lengthwise, then slice those halves lengthwise into the thinnest slivers possible. Add these scallion slivers to the salad spinner with the cilantro and ginger.
  4. Make sauce: In a small bowl, stir together soy sauce, Shaoxing wine (or dry sherry), granulated sugar, and 1 tablespoon water until the sugar mostly dissolves. Set aside.
  5. Prepare steamer setup: 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, then bring the water to a boil over high heat.
  6. Prepare fish: Rinse the whole fish under cold running water and pat dry with paper towels. For fish 2 pounds or larger, slash deeply perpendicular to its spine a couple of times for even cooking. Lightly salt the fish inside and out, stuffing some of the aromatics from the plate into the cavity. Place fish on top of the remaining aromatics on the plate. If using fillets, shingle them to fit the plate.
  7. Steam fish: Transfer the plate with fish and aromatics to the steamer, cover, and steam until the thickest part of the fish flakes easily when poked—about 7 to 10 minutes for flat fish and thin fillets, 9 to 12 minutes for round fish.
  8. Transfer fish to serving platter: Using a thin metal spatula or two, carefully transfer the steamed fish to a serving platter. Alternatively, serve the fish on the steaming plate, draining excess liquid by holding the fish down with a spatula while tilting the plate over the sink. Pour the prepared sauce mixture evenly over the hot fish.
  9. Prepare fresh aromatics and hot oil: Drain and spin the aromatics in the salad spinner, then toss to combine into a tangled nest. Spread half the aromatics over the fish, sprinkle with sliced chili if using. Heat the neutral oil in a small skillet until shimmering and just starting to smoke. Carefully pour the hot oil over the aromatics on the fish to release sizzling aroma.
  10. Finish and serve: Top the fish with the remaining fresh aromatics and serve immediately to enjoy the full depth of Cantonese-style steamed fish flavors.

Notes

  • Use fresh young ginger for best flavor and tenderness.
  • Slashing the fish helps it cook evenly and infuses flavor.
  • Adjust steaming time based on fish thickness and type.
  • Serve immediately after pouring hot oil for optimal aroma and texture.
  • Optional chili adds a subtle heat but can be omitted.

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

Find it online: https://www.cheftara.com/cantonese-style-steamed-fish-recipe-2/