steamed fish recipe

A yummy and easy Chinese steamed fish using cod, topped with green onions and ginger, and served with soy sauce.

Easy Chinese Steamed Fish

½ lb cod (see note 1)

tbsp green onions (thinly sliced, divided)

tbsp ginger (julienned, divided)

vegetable oil (see note 2)

soy sauce (see note 3)

sugar

salt

½ tsp sesame oil

Prep your steamer pot. Bring water to a boil and lower to a simmer. Add the steamer insert on top.

In a large bowl, add 1 tablespoon of green onions to the bottom, followed by the  cod. Lastly, add 1 tablespoon of ginger over the fish.

Put the bowl in the steamer pot and let the fish steam for 8-10 minutes or until cooked through.

Combine the vegetable oil and the rest of the ginger in a medium saucepan. Heat for 15-20 seconds until the oil starts to sizzle.

Remove the fish from the steamer pot and place the fish onto a large plate. Pour the cooked ginger mixture over the fish.

Top the fish with remaining green onions. Set aside.

Combine all the ingredients for the soy sauce in a small bowl and mix.

Heat the soy sauce sauce in a sauce pan for 15-20 seconds until the edges start to bubble.

Pour over the fish and serve immediately.

Looking for a simple fish dinner? This steamed fish with ginger, scallions, and a splash of soy sauce is light, healthy, and easy to make. Ready in just 25 minutes, it's finished with hot oil for that perfect sizzle. Serve with steamed rice for a complete meal.

Steamed Fish with Scallions, Ginger and Soy Sauce (Ca Hap Gung Hanh)

lbs white flesh fish (sea bass, tilapia, or cod)

black pepper

onions

ginger

soy sauce

water

vegetable oil oil

Set up the steamer

Fill the bottom of the steamer with water, making sure it doesn&#8217;t touch the steaming plate. Bring the water to a simmer while you prepare the rest.

Prepare the green onions/scallions

Start by trimming off the root ends of the green onions. Slice the green onions into 2-3 inch long sections. Julienne the green onions by cutting them lengthwise into thin strips. Separate the white part and green part. Set aside.

Prepare the ginger

Use a spoon to peel the ginger, scraping off the skin. Cut the ginger into thin coins. Then julienne the ginger by stacking the slices and cutting them into thin matchstick-like strips. Set aside.

Prepare the fish

Clean the fish by rinsing it and patting it dry with paper towels. If using a whole fish, make slits along the back, down to the backbone, Marinate the fish by coating all sides and inside the slits with salt, ground black pepper, half of the ginger, and white parts of the green onions.

Steam the fish

Place the fish in a single layer on a plate that fits inside a steamer with the lid on. Steam for about 12 minutes if using fillets or steaks, or 25 minutes for whole fish.

Prepare the soy sauce mixture

Mix together light soy sauce and sugar until dissolved. Add a bit of hot water at a time to taste. Set aside.

Add aromatics

Tilt the plate to discard any liquid that collects during steaming (to remove any fishy smell). Remove the plate from the steamer, drizzle the fish with the soy sauce mixture, and top with remaining ginger and green onions (the green part).

Finish with hot oil

When ready to serve, heat vegetable oil in a small saucepan. Carefully pour the hot oil over the aromatics—be cautious, as it may splatter. Serve with steamed rice for a complete meal.

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.

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Top 4 steamed fish recipe recipes from across the web

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Steamed Fish with Scallions, Ginger...

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