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Cantonese-Style Steamed Fish Recipe

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★★★★★

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.

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 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

Find it online: https://www.cheftara.com/cantonese-style-steamed-fish-recipe-6/