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Cantonese-Style Steamed Fish Recipe

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4.4 from 64 reviews

This Cantonese-Style Steamed Fish recipe highlights a delicate and aromatic approach to cooking fresh white-fleshed fish. Featuring a fragrant mix of ginger, scallions, cilantro, and a flavorful soy-sherry sauce, the fish is steamed to perfection and finished with sizzling hot oil poured over fresh herbs and optional chili slices for an authentic Cantonese dining experience.

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 Cilantro: Fill a salad spinner with very cold water, add cilantro leaves and tender stems to rinse, then set aside the larger stems scattered on a plate large enough to hold the fish.
  2. Prepare Ginger: Trim the skin and small knobs off the ginger, scatter trimmings over cilantro stems on the plate. Peel and slice ginger lengthwise into very thin planks, then cut into thin slivers. Transfer the slivers to the salad spinner with the cilantro leaves.
  3. Prepare Scallions: Roughly split scallions where light green transitions to dark green. Add dark green ends to the plate with the cilantro stems and ginger trimmings. Cut scallion whites and light green parts into rough 2-inch segments, split lengthwise, and slice into the thinnest slivers possible. Add these slivers to the salad spinner.
  4. Make Sauce: In a small bowl, stir together soy sauce, Shaoxing wine or dry sherry, sugar, and 1 tablespoon water until sugar mostly dissolves. Set aside.
  5. Set Up Steaming: Place a steaming rack or several clean empty tuna cans (tops and bottoms removed) inside a wide, deep lidded pan or wok. Add water to just below the rack top, then bring to a boil over high heat.
  6. Prepare Fish: Rinse whole fish 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. Stuff a few aromatics from the plate into the cavity if whole fish; place the fish on the aromatics on the plate, arranging fillets to fit if using.
  7. Steam Fish: Transfer the plate with fish onto the steaming rack. Cover and steam until the meat near the thickest part flakes easily with little resistance, about 7-10 minutes for flat fish and thin fillets, 9-12 minutes for round fish.
  8. Transfer Fish: Using a thin metal spatula or two, carefully move the fish to a serving platter or serve on the steaming plate. If serving on the plate, drain liquid by holding fish down as you tilt the plate over the sink.
  9. Add Sauce: Pour the prepared soy-sherry sauce mixture over the hot fish.
  10. Finish with Aromatics and Hot Oil: Drain and spin the aromatics (cilantro, ginger, scallions) in the salad spinner to form a tangled ‘bird’s nest.’ Spread half of the aromatics over the fish and sprinkle with thinly sliced chili 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 on the fish—it should sputter and sizzle. Top with remaining fresh aromatics and serve immediately.

Notes

  • Use very fresh, whole white-fleshed fish such as sea bass, snapper, or tilapia for the best flavor and texture.
  • The ginger should be sliced as thinly as possible for maximum aromatic infusion and even cooking.
  • If using fillets instead of whole fish, adjust steaming time accordingly and avoid slashing.
  • You can substitute Shaoxing wine with dry sherry if unavailable.
  • Hot oil poured over scallions and aromatics is a classic finishing technique to release fragrant flavors and add a sizzling aroma.
  • If you prefer less heat, omit the fresh chili slices.

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

Find it online: https://famdishes.com/cantonese-style-steamed-fish-recipe/