Cantonese Steamed Fish
Cantonese steamed fish is a simple yet elegant dish from Southern China, celebrated for its delicate flavor, cultural significance, and health benefits. Often served at weddings and Lunar New Year for good luck and abundance, this dish features tender fish infused with ginger, scallions, and soy sauce, finished with an aromatic hot oil drizzle. Perfect for both everyday meals and special occasions.
Equipment
- Steamer or wok with steaming rack
- Heat-proof plate
- Sharp knife
- Small mixing bowl
- Pan for sauce preparation
Ingredients
- Fish Options
- 1 whole white fish or fillet sea bass, tilapia, flounder, haddock
- Seasonings
- 1 tablespoon soy sauce
- ⅛ teaspoon salt
- ⅛ teaspoon sugar
- ¼ teaspoon pepper adjust to taste
- Flavor Enhancers
- 1- inch ginger julienned or thinly sliced
- 2 scallions julienned or sliced diagonally
- Aromatics & Oils
- 1 tablespoon Shaoxing wine or dry sherry
- 2 tablespoons peanut oil or vegetable oil
- 1 teaspoon sesame oil optional, for extra fragrance
- Garnish & Spice
- 1 –2 chili peppers Fresno or bird’s-eye, thinly sliced
- A handful of cilantro sprigs
Instructions
- Step 1: Prepare the Fish and Aromatics
- Place the fish on a heat-proof plate that fits comfortably into your steamer. Season both sides evenly with salt and pepper. Spread the julienned ginger, scallions, and chili over the fish, allowing these aromatics to infuse flavor during steaming.
- Step 2: Steam the Fish
- Set up your steamer or wok with 1 to 2 inches of water and bring it to a gentle boil. Once ready, place the plate with the fish inside the steamer, cover, and steam for 7 to 10 minutes. Check doneness by inserting a butter knife into the thickest part—the flesh should flake easily and the knife should slide through smoothly.
- Step 3: Prepare the Flavorful Sauce
- While the fish is steaming, combine soy sauce, Shaoxing wine, sugar, and sesame oil in a small bowl. In a separate pan, heat the peanut oil and sauté the remaining ginger and scallions for about one minute until fragrant. Pour the sauce mixture into the pan and allow it to simmer briefly to blend the flavors.
- Step 4: Bring It All Together
- Once the fish is fully cooked, remove the plate from the steamer and drain any excess liquid. Gently pour the hot sauce over the fish, ensuring it is well coated. Garnish with fresh cilantro and chili slices. For an extra aromatic finish, heat a bit of additional oil and drizzle it over the fish just before serving.
Notes
Pro Tips and Variations
- Choosing Fresh Fish: Select fish with clear eyes, shiny skin, and a clean, fresh smell.
- No Steamer? Use a large pot with a steaming rack or an upside-down heat-proof bowl inside.
- For Extra Umami: Add a few drops of fish sauce or a splash of oyster sauce to the soy mixture.
- Serving Ideas: Pair with jasmine rice, stir-fried bok choy, or cucumber salad for a balanced meal.
Storage and Reheating Tips
- Refrigerate: Cool completely and store in an airtight container for up to 3 days.
- Freeze: Suitable for freezing up to 3 months. Thaw in the refrigerator before reheating.
- To Reheat: Steam gently or microwave with a splash of water to maintain moisture.