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Cantonese-Style Steamed Fish Recipe

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★★★★★

4.5 from 122 reviews

This Cantonese-Style Steamed Fish recipe features fresh white-fleshed fish delicately steamed with aromatic ginger, scallions, and cilantro. The fish is enhanced with a light soy-based sauce and finished with sizzling hot oil poured over fresh herbs and chili for a fragrant, flavorful, and healthy dish perfect for any occasion.

Ingredients

Scale

Fish and Aromatics

  • 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 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 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. Prep Aromatics: Fill a salad spinner with very cold water and add cilantro leaves and tender stems. Rinse larger cilantro stems and scatter them on a plate large enough to hold the fish.
  2. Prepare Ginger: Trim the skin and small knobs off the ginger and scatter the trimmings over the cilantro stems on the plate. Peel and cut the ginger lengthwise into the thinnest planks possible, then slice into slivers and transfer to the salad spinner.
  3. Prepare Scallions: Split scallions where the light green changes to dark green. Add dark green ends to the plate. Cut the white and light green parts crosswise into 2-inch segments, split lengthwise, then slice thinly lengthwise and add to the salad spinner.
  4. Make Sauce: In a small bowl, stir together soy sauce, Shaoxing wine (or sherry), sugar, and 1 tablespoon water until the sugar mostly dissolves. Set aside.
  5. Set Up Steamer: Place a steaming rack or clean 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. Prepare Fish: Rinse whole fish under cold water and pat dry. For fish 2 pounds or larger, slash deeply through the flesh a couple times for even cooking. Lightly salt the fish and stuff some aromatics from the plate into the cavity if whole. Place fish on aromatics on the plate, arranging fillets to fit if using them.
  7. Steam Fish: Transfer the plate to the steamer, cover, and steam until the meat near the thickest part of the fish shows little resistance or flakes easily—about 7 to 10 minutes for flat fish and thin fillets, 9 to 12 minutes for round fish.
  8. Transfer and Sauce: Use a thin metal spatula to transfer fish carefully to a serving platter (or serve on steaming plate if preferred). Pour sauce mixture over the hot fish.
  9. Prepare Aromatic Topping: Drain and spin aromatics in the salad spinner and toss into a tangled nest. Spread half the aromatics over the fish and sprinkle with sliced chili if using.
  10. Finish with Hot Oil: Heat neutral oil in a small skillet until shimmering and just barely smoking. Carefully spoon or pour the hot oil over the aromatics on the fish, where it will sizzle and sputter. Top with the remaining fresh aromatics and serve immediately.

Notes

  • Use fresh young ginger for a milder flavor and finer texture.
  • Slashing the fish ensures even cooking and faster steaming.
  • If using fillets instead of whole fish, adjust steaming time accordingly—generally shorter.
  • Pouring hot oil over the aromatics releases their fragrant flavors and adds a delightful sizzle to the dish.
  • Serve immediately to enjoy the fish at its freshest and most flavorful.

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

Find it online: https://www.cheftara.com/cantonese-style-steamed-fish-recipe-7/