Cantonese-Style Steamed Fish Recipe

Introduction

Cantonese-Style Steamed Fish is a delicate and fragrant dish that highlights the freshness of white fish with aromatics like ginger, scallions, and cilantro. Steaming preserves the fish’s natural flavors and creates a light, healthy meal perfect for any occasion.

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, scatter trimmings over the cilantro stems on the plate. Peel the ginger, cut it lengthwise into the thinnest planks possible, then slice those into thin slivers. Transfer the ginger slivers to the salad spinner with the cilantro leaves.
3. Step 3: Roughly split the scallions where the light green parts meet the dark green ends. 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 segment in half lengthwise. Lay each half cut side down and slice lengthwise into the thinnest slivers possible. Add these to the salad spinner.
5. Step 5: In a small bowl, stir together the soy sauce, Shaoxing wine or dry sherry, sugar, and 1 tablespoon water until the sugar is mostly dissolved. Set aside.
6. Step 6: Place a steaming rack or a few clean, empty tuna cans (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 the water to a boil over high heat.
7. Step 7: If using whole fish, rinse it under cold running water and pat dry with paper towels. If fish is 2 pounds or larger, slash deeply through its 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 using whole fish. Place the fish on the aromatics, 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 flakes easily when poked—about 7 to 10 minutes for flat fish or thin fillets, and 9 to 12 minutes for round fish.
9. Step 9: Using a thin metal spatula or two, carefully transfer the fish to a serving platter. Alternatively, serve the fish on the steaming plate if you don’t mind removing ginger skin and cilantro stems later. Drain the liquid by holding the fish gently with a spatula as you tilt the plate over a sink. Pour the soy sauce mixture over the hot fish.
10. Step 10: Drain and spin the aromatics in the salad spinner, then arrange them into a tangled bird’s nest. Spread half of the aromatics over the fish and sprinkle with thinly sliced chile if using. Heat the oil in a small skillet until shimmering and just starting to smoke. Carefully spoon or pour the hot oil over the aromatics; they should sputter and sizzle. Top with the remaining fresh aromatics and serve immediately.

Tips & Variations

• Use young ginger for a milder, more delicate flavor. If unavailable, regular ginger works but peel it well and slice thinly.
• When steaming fillets instead of whole fish, reduce the cooking time to avoid overcooking.
• If you prefer less heat, omit the fresh red pepper or adjust according to taste.
• Serve with steamed rice and a side of sautéed greens for a complete Cantonese meal.
• For easier cleanup, line the steaming plate with parchment paper before adding the fish and 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 briefly with a cover to retain moisture. Avoid overcooking during reheating to keep the fish tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish for this recipe?

Yes, firm white-fleshed fish like sea bass, snapper, or cod work well. Choose fresh fish with minimal bones for best results.

What if I don’t have Shaoxing wine?

You can substitute dry sherry or omit it altogether. The wine adds depth, but the dish will still be flavorful without it.

Cantonese-Style Steamed Fish Recipe

Print Recipe

★★★★★

4.6 from 81 reviews

A classic Cantonese-style steamed fish recipe that highlights the natural flavors of fresh white-fleshed fish accented by aromatic ginger, scallions, and cilantro. This healthy, light dish is finished with a vibrant hot oil drizzle and savory soy-sherry sauce, perfect for an elegant yet simple meal.

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

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 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. Prepare the cilantro and ginger: Fill a salad spinner with very cold water and add cilantro leaves and tender stems to rinse thoroughly. Rinse the larger cilantro stems separately, then scatter these on a plate sized to hold your fish. Peel and trim ginger skin and small knobs, scatter trimmings on the plate, and cut peeled ginger into very thin slivers, placing these in the salad spinner with the cilantro leaves.
2. Prepare the scallions: Roughly split scallions where light green transitions to dark green. Add dark green ends to the plate with aromatics. Cut white and light green scallion parts into 2-inch pieces, split each in half lengthwise, then slice into the thinnest possible slivers. Add these to the salad spinner with the other aromatics.
3. Make the sauce: In a small bowl, stir together soy sauce, Shaoxing wine, sugar, and 1 tablespoon water until sugar dissolves. Set aside.
4. Prepare the steamer: Place a steaming rack or several empty tuna cans (with tops and bottoms removed) in a wide, deep lidded pan or wok. Add enough water to come just below the top of the rack and bring to a rolling boil over high heat.
5. Prepare the fish: Rinse whole fish under cold water and pat dry. For fish 2 pounds or larger, slash deep cuts perpendicular to the spine to ensure even cooking. Lightly salt the fish and stuff with some aromatics if desired. Place fish on the plate atop the larger cilantro stems and scallion ends, arranging fillets in a shingled manner if using. Transfer this plate to the steamer.
6. Steam the fish: Cover the steamer and steam fish until the flesh near the thickest part flakes easily and shows little resistance when poked—about 7 to 10 minutes for flat fish and thin fillets, and 9 to 12 minutes for round fish.
7. Transfer and dress the fish: Using a thin metal spatula or two, carefully transfer the fish to a serving platter, or serve on the steaming plate if you don’t mind guests sifting through ginger skin and stems. Drain excess liquid by tilting the plate gently over the sink while holding the fish down with a spatula. Pour the prepared soy-sherry sauce over the hot fish.
8. Prepare and add aromatics: Drain and spin the fresh aromatics (ginger, scallions, cilantro) in the salad spinner. Toss to create a tangled bird’s nest, then spread half of this aromatic mix over the fish. Sprinkle sliced chili pepper over, if using.
9. Finish with hot oil: Heat neutral oil in a small skillet over medium-high heat until shimmering and just starting to smoke. Carefully pour the hot oil over the aromatics on the fish—it should sizzle and sputter, releasing wonderful aroma. Top with remaining fresh aromatics and serve immediately.

Notes

• Use a fresh, firm white fish such as sea bass, snapper, or cod for the best flavor and texture.
• Young fresh ginger is preferred for its mild, less fibrous texture and clean aroma.
• If using fish fillets instead of whole fish, adjust steaming time accordingly and omit slashing the fish.
• Serve immediately to enjoy the contrast between hot oil and fresh herbs.
• The hot oil step is crucial for aroma and flavor but be cautious as the oil can splatter.
• Shaoxing wine can be substituted with dry sherry if unavailable.
• Adjust chili pepper to taste or omit for a milder dish.

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