The Perfect Cantonese Steamed Fish Recipe

whole fish

🥗Healthier: fillet

💰Cheaper: frozen fish

Fillets are lower in calories and frozen fish is often more affordable.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options reduce salt intake, while tamari is often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil provides healthy fats, while sunflower oil is a budget-friendly alternative.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley offers a similar fresh flavor, and green onions are often cheaper.

Choose a fresh whole fish, preferably 1.2-1.8 lb.

Scale and gut the fish, removing sharp fins and gills with heavy-duty kitchen scissors.

Rinse the fish under cold water and slice the flesh along the backbone on each side for even cooking.

Crush 4-5 cloves of garlic, 2 inches of ginger, and 3 scallions, then add to the fish with a drizzle of Chinese cooking wine.

Let the fish marinate at room temperature.

Prepare seasoned soy sauce for seafood by soaking a dried shiitake mushroom in 3-4 tbsp of hot water for 15 minutes.

In a saucepan, heat 2 tsp of vegetable oil and 1 tsp of Sichuan peppercorns over low heat for 1 minute.

Add 1 tsp diced ginger, 1 tsp diced garlic, and 2 tsp diced scallion, stirring for 3 minutes over medium-low heat.

Mix in 3 tbsp of soy sauce, ½ tbsp of fish sauce, ½ tbsp of oyster sauce, and the soaked mushroom with its water, simmering for 3 minutes.

Prepare an aromatic bed for the fish with 3 inches of ginger cut into thick strips and 4 scallions cut into 3-inch stalks, separating the green and white parts.

Cut a red chili pepper open, julienne it with the green parts of the scallion and ginger, and soak in water for 10 minutes for presentation.

Fill the steamer with water and bring to a full boil.

Remove the aromatics from the fish, pat it dry, and lay it on a plate on top of the ginger and scallion stalks.

Steam the fish until cooked through, then drizzle the prepared soy sauce over it before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens