Steamed Fish with Ginger and Scallion – Cantonese Technique, No Steamer Needed

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while maintaining flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

whole fish

🥗Healthier: fillet of fish

💰Cheaper: frozen fish

Frozen fish can be more economical and convenient.

ginger

🥗Healthier: fresh ginger

💰Cheaper: ground ginger

Ground ginger is a less expensive alternative but has a different flavor profile.

Prepare the fish by cleaning it and placing it on a heatproof plate.

Add ginger off cuts and scallion whites to the bottom of the plate.

Oil the bottom of the plate to prevent sticking.

If using a casserole, form a trivet with scallion whites, add hot water, and bring to a boil before laying the fish on top and covering with a lid.

If using foil, create a trivet with ginger, lay the fish on top, and create a steaming bag 'en papillote' style before placing it on a tray in the oven.

Preheat the oven to 180 degrees Celsius (fan).

Steam the fish in the steamer at 100 degrees Celsius (212°F) for about 15 to 20 minutes, checking that the thickest part reaches 63 degrees Celsius (145.4°F).

While the fish is steaming, prepare the garnish by slicing ginger into thin matchsticks and cutting the green part of the scallion into thin strips.

Optionally, soak the scallion strips in ice water to curl them up for presentation.

Once the fish is done, drain off excess liquid and remove the scallion and ginger from the plate.

Add the garnish of ginger and curled scallions on top of the fish.

Heat vegetable oil in a saucepan on high until it shimmers and smokes.

Pour the hot oil directly over the scallions on the fish for flavor enhancement.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens