Cantonese-Style Steamed Fish
Cantonese-Style Steamed Fish
Ingredients
For the Fish
- 2 white fleshed fish fillets, 7 ounce each, such as Chilean Sea Bass
- 1/2 teaspoon salt, or to taste
- 1 tablespoon Shaoxing wine, for drizzling
For the Sauce
- 2 tablespoons light soy sauce
- 1 1/2 teaspoons granulated sugar
- 1 teaspoon sesame oil
- 3 tablespoons warm water
For Garnish and Hot Oil
- 1 ginger, large knob, peeled and thinly julienned
- 5 scallions, cut into thirds, then thinly sliced lengthwise, separating whites from greens
- 3 tablespoons neutral oil
Instructions
- 1
Place the 2 white-fleshed fish fillets on a wire rack set over a tray. Season the fish with salt, then drizzle Shaoxing wine evenly over both fillets. Set aside to marinate while preparing other ingredients.
⏱️ 2 min
- 2
In a small bowl, combine the light soy sauce, granulated sugar, sesame oil, and warm water. Stir well with a spoon until the sugar is completely dissolved. Set the sauce aside.
⏱️ 3 min
- 3
Prepare the ginger by peeling the large knob (a spoon can be used to scrape the skin) and then thinly julienning it. Cut the scallions into thirds, then thinly slice them lengthwise, carefully separating the white parts from the green parts.
⏱️ 5 min
- 4
On a heatproof plate that fits into your steamer, lay a small amount of the julienned ginger and the white parts of the sliced scallions. Carefully place one seasoned fish fillet on top of the ginger and scallions on the plate. Repeat for the second fillet on another plate if steaming simultaneously, or steam in batches.
⏱️ 2 min
- 5
Place the plate(s) with the fish into a preheated steamer. Cover the steamer and steam for approximately 10 minutes, or until the fish is opaque and flakes easily with a fork.
⏱️ 10 min
- 6
Once the fish is cooked, carefully remove the plate(s) from the steamer. Gently tilt the plate to pour out any accumulated liquid. Top the steamed fish with the remaining julienned ginger, followed by the remaining thinly sliced scallion whites, and then the scallion greens.
⏱️ 2 min
- 7
Pour the prepared sauce evenly over the fish and its garnishes. In a small ladle or heatproof pan, heat the neutral oil over high heat until it just begins to smoke. Immediately and carefully pour the hot, smoking oil over the fish, ginger, and scallions. This will create a satisfying sizzling sound and release the aromatics.
⏱️ 1 min
- 8
Serve the Cantonese-Style Steamed Fish immediately, ideally with steamed rice.
Kitchen Tools
Nutrition Facts (per serving)
Cantonese-Style Steamed Fish
For the Fish
- 2 white fleshed fish fillets, 7 ounce each, such as Chilean Sea Bass
- 1/2 teaspoon salt, or to taste
- 1 tablespoon Shaoxing wine, for drizzling
For the Sauce
- 2 tablespoons light soy sauce
- 1 1/2 teaspoons granulated sugar
- 1 teaspoon sesame oil
- 3 tablespoons warm water
For Garnish and Hot Oil
- 1 ginger, large knob, peeled and thinly julienned
- 5 scallions, cut into thirds, then thinly sliced lengthwise, separating whites from greens
- 3 tablespoons neutral oil
Instructions
- 1
Place the 2 white-fleshed fish fillets on a wire rack set over a tray. Season the fish with salt, then drizzle Shaoxing wine evenly over both fillets. Set aside to marinate while preparing other ingredients.
⏱️ 2 min - 2
In a small bowl, combine the light soy sauce, granulated sugar, sesame oil, and warm water. Stir well with a spoon until the sugar is completely dissolved. Set the sauce aside.
⏱️ 3 min - 3
Prepare the ginger by peeling the large knob (a spoon can be used to scrape the skin) and then thinly julienning it. Cut the scallions into thirds, then thinly slice them lengthwise, carefully separating the white parts from the green parts.
⏱️ 5 min - 4
On a heatproof plate that fits into your steamer, lay a small amount of the julienned ginger and the white parts of the sliced scallions. Carefully place one seasoned fish fillet on top of the ginger and scallions on the plate. Repeat for the second fillet on another plate if steaming simultaneously, or steam in batches.
⏱️ 2 min - 5
Place the plate(s) with the fish into a preheated steamer. Cover the steamer and steam for approximately 10 minutes, or until the fish is opaque and flakes easily with a fork.
⏱️ 10 min - 6
Once the fish is cooked, carefully remove the plate(s) from the steamer. Gently tilt the plate to pour out any accumulated liquid. Top the steamed fish with the remaining julienned ginger, followed by the remaining thinly sliced scallion whites, and then the scallion greens.
⏱️ 2 min - 7
Pour the prepared sauce evenly over the fish and its garnishes. In a small ladle or heatproof pan, heat the neutral oil over high heat until it just begins to smoke. Immediately and carefully pour the hot, smoking oil over the fish, ginger, and scallions. This will create a satisfying sizzling sound and release the aromatics.
⏱️ 1 min - 8
Serve the Cantonese-Style Steamed Fish immediately, ideally with steamed rice.