Cantonese Steamed Fish 🐟
Delicate, tender, and full of tradition, Cantonese Steamed Fish is a beloved Chinese dish made with simple, fresh ingredients. Steamed gently with ginger and scallions and finished with hot oil and savory soy sauce, it’s a healthy and elegant centerpiece perfect for any meal.
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.