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Cantonese-Style Steamed Fish Recipe

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4.8 from 83 reviews

This Cantonese-Style Steamed Fish recipe features a whole white-fleshed fish or fillets gently steamed with aromatic ginger, scallions, and cilantro, then drizzled with a savory soy and Shaoxing wine sauce. The final touch of sizzling hot oil poured over fresh herbs and optional chili creates a fragrant, tender dish that highlights the delicate flavors of the fish in a classic, healthy Chinese preparation.

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, 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 Oil

  • 3 tablespoons neutral oil, such as vegetable or canola

Instructions

  1. Prepare aromatics: Rinse cilantro leaves and tender stems in very cold water using a salad spinner, setting aside larger stems on a plate. Trim and peel ginger, scatter the trimmings on the plate, then slice the peeled ginger into the thinnest possible slivers and add to the salad spinner with cilantro leaves.
  2. Prepare scallions: Split scallions between light and dark green parts. Add dark green ends to the plate with cilantro stems and ginger trimmings. Slice the light green and white scallion parts lengthwise into thin slivers and add them to the salad spinner.
  3. Make sauce: In a small bowl, combine soy sauce, Shaoxing wine (or dry sherry), sugar, and 1 tablespoon water. Stir until the sugar mostly dissolves, then set aside.
  4. Set up steamer: Place a steaming rack or several empty tuna cans with tops and bottoms removed inside a wide, deep pan or wok with a lid. Add water just below the rack and bring to a boil over high heat.
  5. Prepare fish: Rinse whole fish under cold water and pat dry. For fish 2 pounds or larger, make a couple of deep slashes perpendicular to the spine for even cooking. Lightly salt the fish and stuff some of the plate aromatics into the cavity if using whole fish. Arrange fish on top of larger aromatics on the plate.
  6. Steam fish: Place the plate with fish and aromatics on the steaming rack, cover, and steam until the flesh near the thickest part flakes easily, about 7–10 minutes for flat fish or thin fillets, and 9–12 minutes for round fish.
  7. Transfer and dress fish: Using a thin spatula, carefully transfer the fish to a serving platter or serve directly on the steaming plate (draining excess liquid by tilting the plate carefully over the sink). Pour the prepared soy sauce mixture over the hot fish.
  8. Prepare finishing aromatics: Spin the remaining aromatics in the salad spinner to drain extra liquid and toss into a tangled nest. Spread half the aromatics over the fish, sprinkle with sliced chili if using.
  9. Heat oil and finish dish: Heat neutral oil in a small skillet until shimmering and just starting to smoke. Carefully spoon or pour the hot oil over the aromatics on the fish to create a sizzling effect. Top with the remaining fresh aromatics and serve immediately.

Notes

  • Use young ginger for the mildest, freshest flavor; older ginger can be tougher and more fibrous.
  • If using fillets, adjust steaming time as fillets cook faster than whole fish.
  • Draining liquid from the steaming plate before serving helps prevent the fish from becoming soggy and keeps flavors bright.
  • Leaving out the chili makes this dish milder for sensitive palates.
  • Serve immediately after pouring hot oil to preserve the sizzling effect and fresh aroma.

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

Find it online: https://www.cheftara.com/cantonese-style-steamed-fish-recipe-4/