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Cantonese-Style Steamed Fish Recipe

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★★★★★

4.4 from 108 reviews

A delicate Cantonese-style steamed fish recipe featuring a whole white-fleshed fish or fillets steamed over aromatic scallions, cilantro, and ginger, then topped with a savory soy-sherry sauce and sizzling hot oil poured over fresh herbs and optional chili for vibrant flavor and aroma.

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

  • 3 tablespoons neutral oil, such as vegetable or canola oil

Instructions

  1. Prepare Cilantro and Aromatics: Fill a salad spinner with very cold water and add the cilantro leaves and tender stems to rinse. Scatter the larger cilantro stems on a plate large enough to hold the fish.
  2. Prep Ginger: Trim the skin and small knobs off the ginger, scatter the trimmings over the cilantro stems on the plate, then slice the peeled ginger into the thinnest planks possible, and then cut those planks into very thin slivers. Transfer the ginger slivers to the salad spinner.
  3. Prep Scallions: Roughly split scallions where the light green transitions to dark green. Add the dark green ends to the plate with cilantro stems. Cut the scallion whites and light green parts into rough 2-inch segments, split each segment in half lengthwise, then slice each half lengthwise into the thinnest slivers possible. Add these scallion slivers to the salad spinner.
  4. Make Sauce: In a small bowl, stir together the soy sauce, Shaoxing wine or dry sherry, granulated sugar, and 1 tablespoon water until the sugar is mostly dissolved. Set aside.
  5. Prepare Steamer: Place a steaming rack or empty tuna cans with tops and bottoms removed inside a wide, deep pan or wok. Add water to just below the top of the rack and bring to a boil over high heat.
  6. Prepare Fish: Rinse the fish (if whole) under cold running water and pat dry with paper towels. If fish is 2 pounds or larger, make a couple of deep slashes perpendicular to the spine for even cooking. Lightly salt the fish, and stuff a few aromatics from the plate into the fish cavity if whole. Place the fish on the plate with aromatics, shingling fillets if necessary to fit.
  7. Steam Fish: Transfer the plate to the steamer. Cover and steam until the thickest part of the fish flakes easily or shows little resistance when poked: about 7-10 minutes for flat fish and thin fillets, and 9-12 minutes for round fish.
  8. Transfer and Dress Fish: With a thin metal spatula, carefully transfer the fish to a serving platter, or serve directly on the steaming plate after draining excess liquid. Pour the prepared soy-sherry sauce over the hot fish.
  9. Finish Aromatics: Drain and spin the aromatic herbs from the salad spinner to remove excess water and toss them into a tangled nest. Spread half of the aromatics over the fish, sprinkle with sliced chili if using.
  10. Pour Hot Oil: Heat the 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, causing them to sizzle and sputter. Top with remaining fresh aromatics, then serve immediately.

Notes

  • Use a freshly caught or very fresh fish for the best flavor and texture.
  • If whole fish is larger than 2 pounds, slashing the flesh helps ensure even cooking.
  • Young ginger is preferred for a fresher, less fibrous texture.
  • The hot oil poured over the aromatics creates a wonderful aroma and a slightly cooked flavor—do this step just before serving.
  • If you don’t mind guests picking out ginger skins and stems, you may serve the fish directly on the steaming plate to preserve juices and flavor.
  • Adjust steaming time based on thickness and type of fish to avoid overcooking.

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

Find it online: https://www.cheftara.com/cantonese-style-steamed-fish-recipe-9/