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Cantonese Steamed Fish Recipe

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4.3 from 9 reviews

This Cantonese Steamed Fish recipe highlights the delicate flavors of white fish fillets, perfectly steamed and topped with a fragrant ginger, scallion, and cilantro sauce. The light soy-based sauce balances saltiness and sweetness, infused with aromatic herbs for an authentic and healthy dish that cooks in just 20 minutes, ideal for a light and elegant meal.

Ingredients

Aromatics

  • 2 scallions
  • 2 tablespoons ginger
  • 1 small bunch cilantro

Sauce

  • 1 ½ tablespoons light soy sauce
  • 1/8 teaspoon salt
  • 1/8 teaspoon sugar
  • 2 tablespoons hot water

Main

  • 10 ounce fillet of delicate white fish (such as sea bass, grey sole, flounder, fluke, tilapia, or haddock)
  • 2 tablespoons vegetable oil

Instructions

  1. Prepare aromatics: Cut the scallions into 2-inch lengths and slice them in half lengthwise, then julienne them thinly. Thinly slice about 15g of ginger and julienne it. Roughly chop the cilantro. Set these aside for later use.
  2. Make the soy sauce mixture: In a small bowl, combine light soy sauce, salt, sugar, and hot water. Stir until the sugar and salt fully dissolve. Set aside.
  3. Set up steamer: Prepare your steaming setup by adding 1-2 inches of water to a wok or pot and bring it to a boil.
  4. Steam the fish: Rinse the fish fillet gently and place it on an oblong heat-proof plate that fits in your steamer. Place the plate carefully in the steaming setup. Adjust heat to medium to maintain a slow boil that produces ample steam without evaporating water too quickly.
  5. Cooking time: Cover and steam the fish for 7-10 minutes depending on thickness. For very thin fillets (about half an inch), steam for 4-5 minutes. Test doneness by inserting a butter knife into the thickest part; if it slides through easily to the plate bottom, it's done.
  6. Drain and add aromatics: Turn off heat and carefully drain any liquid from the plate. Spread about one-third of the scallions, ginger, and cilantro on top of the steamed fish. Alternatively, you can add these after the sauce is poured.
  7. Prepare the sauce: Heat a wok or small saucepan over medium-high heat. Add 2 tablespoons of vegetable oil, then fry the remaining two-thirds of ginger for 1 minute. Add white parts of scallions and cook for 30 seconds. Then add the remaining scallions and cilantro; the mixture should sizzle.
  8. Add soy sauce mixture and wilt herbs: Pour the prepared soy sauce mix into the wok, bring to a bubble, and cook for about 30 seconds until the scallions and cilantro just wilt.
  9. Finish and serve: Pour the hot sauce evenly over the steamed fish. If you prefer fresh aromatics after saucing, add them now and heat an additional tablespoon of vegetable oil to pour over the raw herbs. Serve immediately for best flavor and texture.

Notes

  • Choose fresh, delicate white fish fillets for the best texture and flavor.
  • Adjust steaming time based on thickness to avoid overcooking.
  • You can prepare the aromatics fully ahead to streamline cooking.
  • Use light soy sauce for authentic Cantonese flavor and a lighter sauce.
  • This recipe pairs well with steamed rice and stir-fried vegetables.

Find it online: https://simpleplatter.com/cantonese-steamed-fish-recipe/