Cantonese Steamed Fish (清蒸鱼)

Cantonese Steamed Fish is a hallmark of Guangdong cuisine celebrated for its delicate flavors and emphasis on freshness. This dish showcases the natural sweetness of the fish enhanced by aromatic ginger and scallions and a light soy-based sauce. It’s a staple in both home kitchens and festive banquets reflecting the Cantonese culinary philosophy of minimalism and purity.Bon Appétit

🐟 Ingredients

• Whole white fish (e.g. sea bass grouper snapper) about 450–500g
• Salt for cleaning
• Ginger julienned (about 3 inches)
• Scallions julienned (2 stalks)
• Cilantro for garnish (optional)

For the Sauce:

• 3 tablespoons light soy sauce
• ½ teaspoon sugar
• 1 tablespoon water
• 3 tablespoons neutral cooking oil (e.g. peanut or vegetable oil)

🍽️ Preparation Steps

1. Clean the Fish

• Rinse the fish thoroughly. Rub the skin and cavity with salt to remove any residual odors then rinse off the salt and pat the fish dry with paper towels.What To Cook Today
• Make 2–3 diagonal slits on each side of the fish to ensure even cooking.

2. Prepare the Steamer

• Place a metal trivet or steaming rack in a wok or large pot. Add enough water to reach just below the rack and bring it to a boil.What To Cook Today+1Log in or sign up to view+1
• Lay the fish on a heatproof plate that fits comfortably inside your steamer.Wok and Kin+1The Woks of Life+1

3. Steam the Fish

• Place the plate with the fish onto the steaming rack.
• Scatter half of the julienned ginger and scallions over the fish.YouTube+13Log in or sign up to view+13What To Cook Today+13
• Cover the wok or pot with a lid ensuring a tight seal to trap the steam.The Woks of Life+2The Maker Makes+2What To Cook Today+2
• Steam over medium-high heat for about 8–10 minutes depending on the thickness of the fish.Log in or sign up to view Pro Tip: The fish is done when the flesh flakes easily with a fork and the eyes have turned opaque.

4. Prepare the Sauce

• While the fish is steaming combine the light soy sauce sugar and water in a small saucepan. Heat until the sugar dissolves then set aside.Reddit
• In a separate pan heat the cooking oil until it just begins to smoke.What To Cook Today+1Chef Chris Cho+1

5. Assemble the Dish

• Once the fish is cooked carefully remove it from the steamer and drain any excess liquid from the plate.Log in or sign up to view+9The Woks of Life+9The Maker Makes+9
• Scatter the remaining ginger and scallions over the fish.Chinese family recipes made with love+7Chef Chris Cho+7Log in or sign up to view+7
• Pour the hot oil over the aromatics; they should sizzle upon contact releasing their fragrance.Reddit
• Drizzle the prepared soy sauce mixture around the fish not directly on top to maintain the crispness of the aromatics.
• Garnish with fresh cilantro if desired and serve immediately.

🔪 Pro Tips for Perfect Steamed Fish

• Freshness is Key: Use the freshest fish available to highlight the delicate flavors of the dish.Bon Appétit
• Avoid Overcooking: Oversteaming can lead to tough dry fish. Monitor the cooking time closely.
• Proper Steaming Setup: Ensure the steaming water is at a rolling boil before placing the fish in the steamer. This guarantees even cooking.What To Cook Today
• Aromatic Infusion: Pouring hot oil over the ginger and scallions not only releases their aroma but also adds a glossy finish to the dish.

🍚 Serving Suggestions

Cantonese Steamed Fish pairs beautifully with steamed jasmine rice and a side of stir-fried greens like bok choy or Chinese broccoli. Its light and clean flavors make it an excellent centerpiece for a balanced meal.

Embracing the essence of Cantonese cooking this steamed fish dish is a testament to the beauty of simplicity and the importance of quality ingredients. Whether for a special occasion or a comforting weeknight dinner it’s a recipe that brings both elegance and satisfaction to the table.