Cantonese Style Steamed Fish for Lunar New Year 2024...(Easy method)

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.

Prepare the whole fish by checking for freshness and ensuring the gills are bright red.

Gently wash the fish to remove blood and trim off extra fins and the tail using kitchen scissors.

Peel the ginger using a spoon and slice it into matchsticks.

Trim the ends off the scallions and slice them down the middle, keeping the green ends.

Slice a tomato and place it underneath the fish to add sweetness and raise it off the plate while steaming.

Season the fish with salt and dress it with ginger matchsticks and a splash of cooking wine.

Prepare a steamer setup using a high-sided enamel bowl and a metal stand in a wok, adding water to the wok.

Place the fish in the bowl, cover it, and steam for 7 to 10 minutes, checking for doneness.

Make the dressing by combining 1.5 tablespoons of light soy sauce, a teaspoon of salt, a teaspoon of sugar, and a couple of tablespoons of water in a bowl, whisking gently.

Simmer the dressing on low heat to dissolve the sugar and salt, adding leftover ginger and scallion ends for flavor.

Check the fish after 7 minutes, ensuring it feels firm to determine if it needs more time.

Once cooked, carefully remove the fish from the steamer using a contraption to avoid burns from the hot plate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens