Classic Cantonese Steamed Fish
Classic Cantonese Steamed Fish
Ingredients
For the Fish
- 1 whole fish, about 1 1/2 to 2 pounds, such as branzino, snapper, or flounder, scaled, gutted, and cleaned
- 3 slices ginger, thinly sliced, plus 1 tablespoon julienned
- 2 scallions, cut into 2-inch pieces, plus 2 tablespoons julienned
- 1/2 teaspoon kosher salt
- 1/4 teaspoon white pepper
For the Sauce and Garnish
- 3 tablespoons light soy sauce
- 2 tablespoons water
- 1/2 teaspoon granulated sugar
- 1 teaspoon sesame oil
- 3 tablespoons peanut oil, or other neutral oil
- 1/4 cup cilantro, fresh, roughly chopped, for garnish
Instructions
- 1
Prepare the fish: Pat the cleaned fish thoroughly dry with paper towels. Make two or three shallow diagonal slits on both sides of the fish. Season both sides and the cavity of the fish with kosher salt and white pepper.
⏱️ 5 min
- 2
Arrange for steaming: Place 2-3 slices of ginger and a few pieces of scallion into the cavity of the fish. Lay the remaining ginger slices and scallion pieces on a heatproof plate that fits inside your steamer. Place the seasoned fish on top of the ginger and scallions on the plate. This elevates the fish, allowing for even steaming.
⏱️ 3 min
- 3
Steam the fish: Bring a large pot or wok with about 2 inches of water to a rolling boil over high heat. Carefully place the plate with the fish onto a steaming rack inside the pot. Cover tightly and steam for 8-10 minutes, or until the fish is opaque and flakes easily with a fork. The exact steaming time will depend on the thickness and size of your fish.
⏱️ 10 min
- 4
Prepare the sauce: While the fish is steaming, combine the light soy sauce, water, granulated sugar, and sesame oil in a small bowl. Stir until the sugar is dissolved.
⏱️ 2 min
- 5
Finish and serve: Once the fish is cooked, carefully remove the plate from the steamer. Discard the cooked ginger and scallions from under and inside the fish, and drain any accumulated liquid from the plate. Sprinkle the julienned ginger and scallions evenly over the steamed fish. Pour the prepared soy sauce mixture over the fish.
⏱️ 3 min
- 6
Heat the oil: In a small saucepan, heat the peanut oil over high heat until it is smoking hot (just before it starts to smoke). Carefully and immediately pour the hot oil over the julienned ginger and scallions on the fish. This will sizzle and release their aromatics. Garnish with fresh cilantro and serve immediately with steamed rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Cantonese Steamed Fish
For the Fish
- 1 whole fish, about 1 1/2 to 2 pounds, such as branzino, snapper, or flounder, scaled, gutted, and cleaned
- 3 slices ginger, thinly sliced, plus 1 tablespoon julienned
- 2 scallions, cut into 2-inch pieces, plus 2 tablespoons julienned
- 1/2 teaspoon kosher salt
- 1/4 teaspoon white pepper
For the Sauce and Garnish
- 3 tablespoons light soy sauce
- 2 tablespoons water
- 1/2 teaspoon granulated sugar
- 1 teaspoon sesame oil
- 3 tablespoons peanut oil, or other neutral oil
- 1/4 cup cilantro, fresh, roughly chopped, for garnish
Instructions
- 1
Prepare the fish: Pat the cleaned fish thoroughly dry with paper towels. Make two or three shallow diagonal slits on both sides of the fish. Season both sides and the cavity of the fish with kosher salt and white pepper.
⏱️ 5 min - 2
Arrange for steaming: Place 2-3 slices of ginger and a few pieces of scallion into the cavity of the fish. Lay the remaining ginger slices and scallion pieces on a heatproof plate that fits inside your steamer. Place the seasoned fish on top of the ginger and scallions on the plate. This elevates the fish, allowing for even steaming.
⏱️ 3 min - 3
Steam the fish: Bring a large pot or wok with about 2 inches of water to a rolling boil over high heat. Carefully place the plate with the fish onto a steaming rack inside the pot. Cover tightly and steam for 8-10 minutes, or until the fish is opaque and flakes easily with a fork. The exact steaming time will depend on the thickness and size of your fish.
⏱️ 10 min - 4
Prepare the sauce: While the fish is steaming, combine the light soy sauce, water, granulated sugar, and sesame oil in a small bowl. Stir until the sugar is dissolved.
⏱️ 2 min - 5
Finish and serve: Once the fish is cooked, carefully remove the plate from the steamer. Discard the cooked ginger and scallions from under and inside the fish, and drain any accumulated liquid from the plate. Sprinkle the julienned ginger and scallions evenly over the steamed fish. Pour the prepared soy sauce mixture over the fish.
⏱️ 3 min - 6
Heat the oil: In a small saucepan, heat the peanut oil over high heat until it is smoking hot (just before it starts to smoke). Carefully and immediately pour the hot oil over the julienned ginger and scallions on the fish. This will sizzle and release their aromatics. Garnish with fresh cilantro and serve immediately with steamed rice.
⏱️ 2 min