cantonese steamed fish

Cantonese steamed fish is often served as one of the courses in a Chinese banquet. This Cantonese steamed fish uses fish filets for an easy homemade version.

Cantonese Steamed Fish

scallions

ginger ((julienned))

cilantro

soy sauce

salt

sugar

water

tilapia, grey sole, flounder

Julienne the scallion and ginger and set aside. Give the cilantro a rough chop and set that aside as well. Combine the soy sauce, salt, sugar and water into a small bowl and mix well.

Prepare your steamer setup, which these days you can purchase easily online or at the store. What also works is a wok or large saucepan or pot with a cover and small a round metal elevated rack you can put the plate on. I’ve even used a cleaned empty tuna can for the plate to sit on, and it works just fine.

Fill your wok or saucepan with about an inch of water, cover and bring it to a boil. Carefully place your plate with the fish on the rack. Cover and steam for about 10 minutes. You can check it for doneness by using a butter knife. If it easily cuts through to the bottom of the plate, your fish is done!

Turn off the heat. Carefully remove the plate from the pot and drain any remaining water off. At this point, you can also transfer the fish to a nice serving plate. Spread the cilantro and about one third of the scallion (use the green portions), directly onto the steamed fish.

Heat a small saucepan to medium to high heat and add 2 tbsp of canola oil. Add the ginger and let it brown lightly, about a minute. Then add the rest of the scallions. The mixture should be giving a good sizzle right about now…

Next, add your soy mixture to the saucepan and keep the heat on high to keep everything sizzling. Cook until the scallions are wilted – about 30 seconds. Take it off the heat and spoon the entire mixture over the fish. Serve immediately!

Cantonese Steamed Fish is cooked to silky perfection then drizzled in a light soy sauce for a healthy dish perfect for every occasion!

Cantonese Steamed Fish with Ginger and Shallots (清蒸鱼)

fish ((we get the fish monger

ginger

onions

tbsp light soy sauce

tsp sugar ((or

To make sure the plated dish is completely clear of any scales, run a cleaver over the skin and scrape off any last scales.Pro Tip: Do this under a tap of running cold water to wash the scales away.Optional: Score the fish with two lines across its body on both sides.

Use scissors to cut off the fins and to trim the tail.

Optional: Remove the gills.

Preparing The Fish For Cooking

Set up your steamer and bring it to a boil, then coat the fish’s top and insides with ginger. This will reduce any fishy smells.

Place the fish in the steamer and steam for 15 minutes or until cooked. To test it, poke a chopstick through. It should be clean when pulled out.

Pour the excess liquid out of the dish after it has been cooked.

Top the cooked seafood with spring onions and bring the oil to smoking point in a small saucepan. Pour it over the aromatics to sizzle.Pro Tip: You should see a light layer or smoke coming up from the oil once it reaches smoking point.

Meanwhile, combine the light soy sauce, sugar and water in a small saucepan with 1 tbsp cooking oil. Bring to a boil then turn off the heat and set aside.

Pour the sauce AROUND the fish to prevent it from getting soggy.

For The Steaming

Use a fork and spoon to break off the head and tail from the body.

Keep the utensils close together and cut along the length of the fish along the center from one end to the other.

Push the meat aside. The top half can be pushed up and the bottom half to the bottom.

Use the spoon to scoop up the bone. Gently pull it away from the body and place the whole bone on an empty part of the plate.

Put the meat back onto the body where it was before, this time just without the long bone inside.

Spoon some sauce over the fish to season.

Serve immediately as is!

How To Serve The Dish Restaurant Style

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Top 2 cantonese steamed fish recipes from across the web

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Cantonese Steamed Fish with Ginger ...

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