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how to make cantonese steamed fish

Cantonese Steamed Fish

Before diving into the delightful world of Cantonese steamed fish, it’s essential to think about what goes well on the plate. This dish thrives with simple side options that elevate the dining experience.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Chinese
Servings 6
Calories 250 kcal

Equipment

  • Knife
  • Bowls

Ingredients
  

For The Steaming:

  • 1 whole fish ask your fishmonger to scale and gut it
  • 1 small garlic clove thinly sliced (optional, adds depth)
  • 20 g / 0.44 oz fresh ginger cut into thin matchstick strips
  • 1 sprig green onions sliced diagonally or julienned

For The Sauce:

  • 5 tbsp cooking oil 1 tbsp for the sauce, 4 tbsp for frying aromatics
  • 2 tbsp light soy sauce adjust to taste
  • 1 1/2 tsp granulated sugar to taste
  • 3 tsp water
  • 1 tsp Shaoxing wine or dry sherry optional, enhances flavor complexity

Instructions
 

Step 1: Prepare the Fish

  • Make sure the fish is clean and scaled. Rinse it under cold water. Pat it dry with paper towels. Using a sharp knife, make a few diagonal cuts along each side. This helps it cook evenly and allows the flavors to penetrate better.

Step 2: Marinate the Fish

  • Place the fish on a heatproof plate. Rub it lightly with salt and pepper. Scatter the ginger and garlic slices evenly over the fish's surface and inside the cavity. If you have extra ginger or garlic, don't hesitate to add more.

Step 3: Set up the Steamer

  • Prepare a steamer setup. You can use a bamboo or metal steamer. Fill a pot with water and bring it to a boil. Place your steaming apparatus over the pot, ensuring the fish sits above the water level.

Step 4: Steam the Fish

  • Once the water is boiling, carefully place the fish onto the steamer. Cover it with a lid and steam for about 12-15 minutes. The timing may vary depending on the size of the fish, so check for doneness. The fish should be opaque and flake easily with a fork.

Step 5: Prepare the Sauce

  • While the fish is steaming, heat a small frying pan over medium heat. Add 1 tablespoon of cooking oil. Once hot, add any remaining ginger or garlic slices, sautéing until fragrant. Be careful not to burn it.
  • In a bowl, mix the soy sauce, sugar, water, and Shaoxing wine. Stir until the sugar dissolves.

Step 6: Finish the Dish

  • After 12-15 minutes, remove the fish from the steamer. Drizzle the sauce mixture over the fish. Then, pour the sautéed ginger and garlic, including the oil, over the top. The hot oil will create a delightful aroma.

Step 7: Garnish

  • Finish with fresh green onions, either scattered on top or served on the side. Their bright color adds a lovely visual contrast.

Notes

  • Use Fresh Fish: Always choose fresh fish; it's the star of the dish. Ask your fishmonger for recommendations.
  • Temperature Matters: Ensure your steamer has plenty of hot steam. Starting with boiling water is crucial.
  • Don’t Overcrowd: If making multiple fish, steam them separately. Overcrowding leads to uneven cooking.
  • Feel Free with Ingredients: Don’t hesitate to add additional spices or herbs as per your taste. However, be cautious, as too much may overpower the fish.
  • Check Cook Time: If unsure, it’s better to leave it slightly undercooked than overcooked. Continue cooking in the residual heat if needed.

Nutrition

Calories: 250kcalCarbohydrates: 5gProtein: 35gFat: 10gSugar: 2g
Keyword Cantonese Steamed Fish
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