How to Make Perfect Cantonese Steamed Fish

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.

Clean the fish thoroughly to remove any remaining blood and debris.

Place the white parts of scallions on a metal plate to create a gap for steam circulation.

Set the fish on top of the scallions on the plate.

Set up a steamer using a wok and wait until the water is at a full boil before placing the fish in.

Position the fish in the center above the trivet and cover it.

Steam the fish for roughly 9 minutes.

Check if the fish is fully cooked by observing that the eye is slightly protruding and pressing the flesh to see if it flakes easily.

Use a thermometer to check the thickest part of the fish; it should read above 65°C. Remove the fish from the steamer once done.

Discard the cloudy water underneath the fish as it tends to be fishy.

Transfer the fish to a clean serving plate.

Heat oil in a pan and sauté ginger and garlic for about 1-2 minutes until fragrant.

Add 2 tablespoons of light soy sauce and some water to the pan, along with optional Chinese cooking wine and ground white pepper.

Lower the heat and let it simmer gently for about 5 to 8 minutes to extract flavors from the ginger and garlic.

Strain the sauce once it reduces to about half or two-thirds of its original volume.

Ladle the sauce over the steamed fish on the serving plate.

Prepare julienned ginger and scallions and place them on top of the fish.

Heat a small amount of high-smoke-point oil until it's just about smoking, then pour it over the ginger and scallions to flash-cook them.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens