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Cantonese-Style Steamed Fish Recipe

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★★★★★

4.9 from 128 reviews

This Cantonese-Style Steamed Fish recipe highlights the delicate flavors of fresh fish enhanced with aromatic ginger, scallions, and cilantro. Steaming preserves the natural moisture and tenderness of the fish, while a hot soy-based sauce poured over the aromatic bed creates a perfect balance of savory and fresh flavors, making it a classic and elegant dish ideal for a healthy dinner or special occasion.

Ingredients

Scale

Aromatics and Herbs

  • 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

Main Ingredient

  • 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

Cooking Oil

  • 3 tablespoons neutral oil, such as vegetable or canola

Instructions

  1. Prepare Aromatics: Fill a salad spinner with very cold water, add cilantro leaves and tender stems, rinse larger cilantro stems, and scatter them on a plate that will fit the fish.
  2. Prepare Ginger: Trim skin and knobs off the ginger, scatter the trimmings over the plated cilantro stems. Cut peeled ginger lengthwise into thin planks, then into thin slivers and place into the salad spinner with cilantro.
  3. Prepare Scallions: Split scallions at the green transition; add dark green ends to the plate. Cut white and light green parts crosswise into 2-inch segments, halve lengthwise, and slice thinly lengthwise; transfer to the salad spinner with cilantro and ginger.
  4. Make Sauce: In a small bowl, stir soy sauce, Shaoxing wine, sugar, and 1 tablespoon water until sugar mostly dissolves; set aside.
  5. Set Up Steamer: Place a steaming rack or 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. Prep Fish: Rinse whole fish under cold water and pat dry. For fish 2 pounds or larger, slash flesh perpendicular to spine a few times. Lightly salt the fish, stuffing some aromatics into the cavity if whole. Place fish on the plate of aromatics, shingling fillets if needed.
  7. Steam Fish: Transfer plate to steamer, cover, and steam until the meat near the thickest part flakes easily—about 7 to 10 minutes for flat fish/thin fillets, 9 to 12 minutes for round fish.
  8. Transfer Fish and Add Sauce: Using thin metal spatulas, carefully place fish on serving platter or serve on steaming plate draining excess liquid. Pour soy sauce mixture over hot fish.
  9. Prepare Aromatics and Finish: Spin aromatics dry in salad spinner, toss into a nest, and spread half over fish. Sprinkle sliced chili if using. Heat oil until shimmering and almost smoking, then carefully spoon hot oil over aromatics to sputter and release fragrances. Top with remaining aromatics and serve immediately.

Notes

  • Use fresh young ginger for the best fragrance and mild heat.
  • If using fillets instead of whole fish, adjust steaming times accordingly and avoid slashing.
  • The hot oil poured over the aromatics is critical to releasing their full aroma and flavor.
  • You can substitute Shaoxing wine with dry sherry if unavailable.
  • Aromatic layering beneath the fish prevents sticking and infuses subtle herbal flavor.

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

Find it online: https://www.cheftara.com/cantonese-style-steamed-fish-recipe-3/