Name: Cantonese-Style Steamed Fish Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Cantonese
Ingredients: 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); 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

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Introduction

Cantonese-style steamed fish is a classic dish that highlights the fresh, delicate flavors of white fish enhanced by aromatic ginger, scallions, and a light soy-based sauce. It’s a simple, healthy recipe that brings a taste of Chinese home cooking to your table.

Cantonese-Style Steamed Fish Recipe - Recipe Image

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

Step 1: Fill a salad spinner with very cold water and add cilantro leaves and tender stems to rinse. Scatter the larger cilantro stems on a plate large enough to hold the fish.
Step 2: Trim the skin and small knobs from the ginger, scatter trimmings over the cilantro stems on the plate. Peel the ginger, then slice it lengthwise into the thinnest planks possible, then cut into slivers and transfer these to the salad spinner.
Step 3: Roughly split scallions at the transition from light to dark green. Add the dark green ends to the plate with cilantro stems.
Step 4: Cut the scallion whites and light green parts into rough 2-inch segments, split each segment in half lengthwise, then slice each half into the thinnest slivers possible and add to the salad spinner.
Step 5: In a small bowl, stir together soy sauce, Shaoxing wine, sugar, and 1 tablespoon water until the sugar dissolves. Set aside.
Step 6: Place a steaming rack or a few clean, empty tuna cans (without tops and bottoms) in a wide, deep, lidded pan or wok. Add enough water to just below the rack’s top and bring to a boil over high heat.
Step 7: If using whole fish, rinse under cold running water, pat dry, and if 2 pounds or larger, slash deeply perpendicular to the spine for even cooking. Lightly salt the fish. Stuff a few aromatics from the plate into the cavity if using whole fish. Arrange fish on the aromatics on the plate, shingling fillets as needed.
Step 8: Transfer the plate to the steamer, cover, and steam until the meat near the thickest part flakes easily with little resistance—about 7 to 10 minutes for flat fish and thin fillets, 9 to 12 minutes for round fish.
Step 9: Using a thin metal spatula, carefully transfer the fish to a serving platter or serve on the steaming plate if you don’t mind guests picking out ginger skin and cilantro stems. Drain liquid by holding fish gently with a spatula while tilting the plate. Pour the soy sauce mixture over the hot fish.
Step 10: Drain and spin aromatics in the salad spinner to create a tangled bird’s nest. Spread half over the fish, sprinkle with sliced chili if using. Heat oil in a small skillet until shimmering and just smoking. Carefully pour the hot oil over the aromatics to sizzle. Top with remaining aromatics and serve immediately.

Tips & Variations

Use a young, fresh ginger knob for a milder, more fragrant flavor; the thinner you slice the ginger, the better it infuses the fish.
If you can’t find Shaoxing wine, dry sherry is a good substitute.
Choose a firm, white-fleshed fish like sea bass, tilapia, or cod for best results.
Adjust the chili amount to your heat preference or omit it for a milder dish.
For an extra layer of flavor, add a splash of sesame oil along with the soy sauce mixture just before serving.

Storage

Store any leftover steamed fish in an airtight container in the refrigerator for up to 2 days. Reheat gently by steaming or microwaving at low power to avoid overcooking. Avoid reheating in the hot oil to maintain safety and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish for this recipe?

Yes, but it’s best to thaw the fish completely and pat it dry before steaming to ensure even cooking and prevent excess water from diluting the flavors.

How do I know when the fish is perfectly cooked?

The fish is done when the thickest part flakes easily with a fork and shows little resistance when poked. Overcooking will dry out the fish, so check early and often, especially with thinner fillets.