Cantonese Steamed Fish: Discover This Authentic Classic
Cantonese Steamed Fish 🐟
There’s something magical about Cantonese steamed fish. It’s a dish that speaks to the soul of Chinese cooking — simple, fresh, and deeply meaningful ❤️.
The gentle method of steaming keeps the fish tender and juicy, locking in all the natural flavors. A few aromatics like ginger and scallions, plus a splash of soy sauce, create a beautiful, savory taste.
Growing up, our family always made this dish for special celebrations like the Lunar New Year 🧧. My grandparents would share stories about how Cantonese steamed fish had been part of our family for over 245 years — a tradition that made every bite feel like a memory connecting generations.
Fresh and Simple Ingredients 🛒
The real beauty of this dish lies in its simplicity and freshness.✨
For the fish:
- Tilapia, sea bass, or yellow croaker 🐠
- White fish fillets (great for quick meals)
For the aromatics:
- Ginger (young ginger is best for a softer taste)
- Scallions, thinly sliced
- A handful of cilantro for garnish. 🌿
For the sauce:
- Soy sauce
- A pinch of sugar
- A dash of white pepper
- A splash of Shaoxing wine for extra fragrance. 🍶
- A few drops of sesame oil
- Neutral oil, like vegetable or canola oil
Each ingredient is easy to find and stays true to the spirit of freshness 🌸.
Step-by-Step Recipe 🥢
1. Preparing the Fish
Clean the fish thoroughly — remove the scales and guts.
Rinse well and pat dry with a towel 🧽.
Rub a little salt and white pepper all over, then add a splash of Shaoxing wine to gently remove any strong smells.
2. Assembling the Dish
Slice the ginger and scallions into matchsticks ✂️.
Lay half on a heatproof plate, place the fish on top, and cover with the remaining aromatics.
Steam the fish using a bamboo steamer or wok for about 8–12 minutes. Steaming keeps it moist and flavorful.
3. Making the Sauce
While the fish is steaming, mix soy sauce, sugar, white pepper, and a little warm water in a bowl.
Separately, heat neutral oil until it’s smoking hot 🔥.
4. Finishing Touch
When the fish is ready, drain any extra liquid.
Pour the sauce over the fish, then drizzle the hot oil over the aromatics — you’ll hear a little sizzle and smell an explosion of deliciousness 😋!
Serving Suggestions 🍽️
Cantonese Steamed Fish is best enjoyed hot and fresh! Pair it with:
- Steamed white rice 🍚 (perfect for soaking up the sauce)
- Stir-fried greens like bok choy or gai lan 🥬
- A crisp salad for a refreshing side 🥗
It’s a light, healthy, and satisfying meal that feels like a treat every time.
Pro Tips for Perfection 💡
✅ Freshness is non-negotiable—look for clear eyes, bright red gills, and firm scales.
✅ Slice aromatics thinly — They gently infuse flavor without overpowering.
✅ Timing is everything — Steam for just 8–12 minutes to keep it juicy.
✅ Debone like a pro — Use chopsticks to lift bones neatly 🥢.
Essential Ingredients 🧂
For the fish:
- 600–700g whole seabass 🐟
- Fresh old ginger and spring onions
- Neutral cooking oil (avoid olive oil!)
For the sauce:
- Soy sauce
- Shaoxing wine
- A sprinkle of Chinese 5 spice powder
- A few drops of sesame oil
- A bit of sugar
- A dash of white pepper
- Some hot water
For the garnish:
- Fresh coriander leaves
- Crispy fried shallot
- Sliced red chilli
- Julienned spring onion
Each layer adds to the perfect harmony of flavors 🌈.
How to Steam Fish Properly 🧑🍳
- Rub the cleaned fish with a little salt 🧂.
- Place it on a plate lined with 2 spring onions and tuck ginger slices inside the cavity.
- Steam over high heat for about 8 minutes.
- Check by poking the thickest part with a butter knife — the flesh should flake easily and look opaque.
Top with julienned ginger, chilli, coriander, and spring onions, drizzle hot oil, and pour the sauce over. It’s a true feast for the senses! 🥰
How to Choose the Freshest Fish 🐠
Look for:
- Clear, shiny eyes 👀
- Bright red gills
- Scales that are firm and not falling off
Fresh fish always gives the best taste and texture 🎯.
Deboning Made Easy 🥢
- Slice along the fish’s spine.
- Cut the meat connecting to the head.
- Slide chopsticks above the gills and gently move the flesh aside.
- Repeat under the belly.
- Remove the gills, cut the tail, and lift the bone cleanly.
- Finally, remove the head and enjoy the tender, sweet meat 😋.
With a little practice, you’ll be deboning like a pro!
Essential Equipment 🔧
No fancy tools needed — just: ✔ A bamboo steamer (best for even heat)
✔ An electric steamer (super convenient)
✔ A DIY setup — a plate over boiling water in a wok 🥢
Common Mistakes to Avoid 🚫
❌ Over-steaming: Always check the fish early—8 minutes is often enough.
❌ Skipping the hot oil step: It makes the aromatics pop with flavor.
❌ Using frozen fish: Fresh fish always tastes better.
❌ Thick aromatics: Thin slices of ginger and scallions release flavor gently.
❌ Not draining the steaming liquid: Always drain it before adding sauce to keep flavors concentrated.
Conclusion 🎯
Making Cantonese steamed fish at home is easier than you might think.
With fresh ingredients and a simple steaming method, you create a dish that’s healthy, flavorful, and full of tradition 🏮.
Every time I cook this dish, it brings back memories of big family dinners and the comforting smell of soy sauce and ginger filling the house 🥰. It’s both fancy and heartwarming at the same time.
If you’ve never steamed fish before, give it a try — you might discover a new favorite! 🌟
Happy cooking and enjoy every bite! 🐟🍚
FAQs About Cantonese Steamed Fish ❓
- Can I use fish fillets instead of a whole fish? 🐠
Absolutely! Fillets like tilapia or sea bass are perfect for a quicker meal. Just shorten the steaming time to about 5–7 minutes. - How do I know when the fish is perfectly steamed? 🍽️
Poke the thickest part with a butter knife. If it flakes easily and looks white and opaque, it’s ready. Avoid over-steaming to keep it tender! - What if I don’t have Shaoxing wine? 🍶
You can use a splash of dry sherry or skip it. It adds fragrance but isn’t critical. - Why pour hot oil over the fish at the end? 🔥
The hot oil wakes up the aromatics instantly. You’ll hear a sizzle and smell an incredible aroma that makes the dish irresistible 😋. - How can I make it even more flavorful? 🌶️
Add toppings like fried shallots, Chinese 5 spice powder, or red chilli slices for a richer, deeper flavor.
Cantonese Steamed Fish 🐟
Equipment
- Bamboo steamer or electric steamer
- Wok with lid (for DIY steaming setup)
- Heatproof plate
- Tongs or chopsticks
- Small saucepan (for heating oil)
Ingredients
- For the Fish:
- 600 –700g whole seabass tilapia, or yellow croaker (cleaned and scaled)
- 1 small piece fresh old ginger sliced thinly
- 2 –3 spring onions sliced
- 1 teaspoon salt
- ½ teaspoon white pepper
- 1 tablespoon Shaoxing wine or dry sherry
- For the Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- ½ teaspoon Chinese 5 spice powder optional
- ½ teaspoon sugar
- ¼ teaspoon white pepper
- 2 tablespoons hot water
- A few drops sesame oil
- For Finishing and Garnish:
- 2 tablespoons neutral oil vegetable or canola oil
- Fresh coriander leaves
- Crispy fried shallots optional
- Sliced red chilli
- Julienned spring onion
Instructions
- Prepare the Fish
- Clean the fish, removing scales and guts.
- Rinse thoroughly and pat dry with a paper towel.
- Rub lightly with salt and white pepper inside and out.
- Add a splash of Shaoxing wine to neutralize any strong smells.
- Assemble for Steaming
- Place half the ginger slices and spring onions on a heatproof plate.
- Lay the fish on top, then cover with the remaining aromatics.
- Steam over high heat using a bamboo steamer or DIY setup for 8–12 minutes, depending on the fish size.
- Prepare the Sauce
- In a small bowl, mix soy sauce, Shaoxing wine, 5 spice powder, sugar, white pepper, and hot water.
- Heat neutral oil separately in a pan until smoking hot.
- Finish the Dish
- Once the fish is done, gently drain any steaming liquid from the plate.
- Pour the prepared sauce over the fish.
- Immediately drizzle the hot oil over the ginger and scallions for a fragrant sizzle.
- Garnish and Serve
- Top with fresh coriander leaves, crispy fried shallots, sliced red chilli, and julienned spring onion.
- Serve immediately with steamed white rice and stir-fried greens.
Notes
- Steam over high heat to lock in moisture quickly.
- Drain steaming liquid before adding sauce to keep flavors concentrated.
- Always drizzle hot oil to bring the aromatics to life.
Storage and Reheating Tips:
- Storage: Store leftovers in an airtight container in the refrigerator for up to 1 day.
- Reheating: Gently re-steam for a few minutes or microwave with a cover to maintain moisture.
