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

This Cantonese Steamed Fish recipe features a delicate yellow croaker fish gently seasoned and steamed to perfection with aromatic scallions, ginger, and red pepper. The fish is finished with a savory soy sauce-based dressing and hot oil poured over to release fragrant aromas, creating a flavorful, healthy, and authentic Cantonese dish perfect for a quick 20-minute meal.

Cantonese Steamed Fish Recipe

pc Yellow Croaker Fish (degutted and washed)

Salt (to season)

White Pepper (to season to taste)

Scallions (sliced to thin matchstick sizes)

Small knob Ginger (sliced to thin matchstick sizes)

pc Red Pepper (sliced thinly)

Sauce

Sugar

White Pepper (to taste)

tbsp Neutral Oil (vegetable, canola, etc.)

Prepare the sauce

In a small bowl, combine the soy sauce, sugar, and white pepper. Stir well until the sugar dissolves completely. Set the sauce aside for later use.

Prepare the aromatics

Slice the scallions, ginger, and red pepper into thin matchstick-sized pieces. Set these aside, dividing roughly half for topping the fish before steaming and half for after steaming.

Clean and season the fish

Thoroughly clean the yellow croaker fish, ensuring it is gutted and washed. Place it on a steaming plate. Season all sides and the cavity of the fish generously with salt and white pepper to ensure balanced flavor.

Add aromatics and steam

Place half of the sliced scallions, ginger, and red pepper on top of the fish. Set up a steamer and steam the fish over boiling water for 8-10 minutes, or until the fish is cooked through and tender.

Heat the oil

While the fish is steaming, heat the neutral oil in a separate pan over medium-high heat. Heat until the oil begins to emit white smoke, indicating it is hot enough for infusing flavors.

Finish the fish

Once steaming is complete, carefully remove the fish from the steamer. Pour the prepared soy sauce mixture evenly over and throughout the fish. Then add the remaining sliced scallions, ginger, and red pepper on top of the fish.

Pour hot oil

Slowly and carefully pour the hot oil over the fish and aromatics, moving from the head to the tail. This step releases the fragrant aromas and enhances the flavor of the dish.

Serve

Serve the Cantonese steamed fish hot, preferably with a fresh bowl of steamed rice to enjoy the full experience of this light and flavorful dish.

Top 3 cantonese steamed fish recipes from across the web

The most viewed cantonese steamed fish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cantonese Steamed Fish

Cantonese Steamed Fish with Ginger ...

Cantonese Steamed Fish Recipe

Top 3 cantonese steamed fish recipes from across the web

The most viewed cantonese steamed fish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cantonese Steamed Fish

Cantonese Steamed Fish with Ginger ...

Cantonese Steamed Fish Recipe

The most viewed cantonese steamed fish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine