Recipes

Cantonese Steamed Fish

A traditional Cantonese dish perfect for a quick and delicious weeknight dinner, served with aromatic sauce and steamed to perfection.

Servings: 2
Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients

  • 2 scallions
  • 2 tablespoons ginger
  • 1 small bunch cilantro
  • 1 ½ tablespoons light soy sauce (or seasoned soy sauce)
  • 1/8 teaspoon salt
  • 1/8 teaspoon sugar
  • 2 tablespoons hot water
  • 10 ounce fillet of delicate white fish (such as sea bass, grey sole, flounder, fluke, tilapia, or haddock)
  • 2 tablespoons vegetable oil

Notes

  • Use any delicate white fish; avoid oily or firm fish.
  • Adjust cooking time based on fish thickness; thicker fillets take longer.
  • Check doneness by piercing with a butter knife; it should pass through easily.
  • For a whole fish version, refer to our Cantonese Steamed Whole Fish recipe.

Instructions

  1. Prepare aromatics: Cut scallions into 2-inch lengths, julienne them. Thinly slice 15g of ginger and julienne. Chop cilantro roughly. Set aside 1/3 of each for later use.

  2. Mix sauce: Combine soy sauce, salt, sugar, and hot water in a bowl. Stir until sugar and salt dissolve. Set aside.

  3. Set up steamer: Use a wok, pot, or metal steamer with 1-2 inches of water. Bring to a boil.

  4. Steam fish: Place fish on a heat-proof plate in the steamer. Cover and steam over medium heat for 7-10 minutes, adjusting time for thickness.

  5. Drain liquid: After steaming, carefully drain any liquid from the plate.

  6. Add aromatics: Spread 1/3 of the scallions, ginger, and cilantro over the fish.

  7. Prepare sauce: Heat 2 tablespoons of oil in a wok or saucepan. Add remaining ginger and fry for 1 minute. Add white scallion parts for 30 seconds, then the rest with cilantro until sizzling.

  8. Combine sauce: Pour the soy sauce mixture into the wok. Bring to a bubble and cook until wilted, about 30 seconds.

  9. Finish dish: Pour sauce over fish. Optionally, add raw aromatics and pour hot oil over them for extra flavor.

  10. Serve immediately with steamed rice.