Cantonese-Style Steamed Fish
Celebrate Lunar New Year with a delightful Cantonese-style steamed fish that’s as simple as it is scrumptious! This dish features fresh, flaky fish infused with the vibrant flavors of ginger and scallions, all brought together with a splash of soy sauce for that perfect umami kick. It's a feast for the senses that will have your guests coming back for seconds!
Prep
15
min
Cook
12
min
Serves
2
people
Level
beginner
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- •1 large knob ginger
- •5 scallions
- •Shaoxing wine
- •2 7oz white fleshed fish fillets
Pantry Items
Amounts also listed in instructions below
- •Light soy sauce
- •Neutral oil
- •Salt
- •Sesame oil
- •Sugar
- •Warm water
👨🍳 Instructions
- 1
Season fish with salt and lightly drizzle Shaoxing wine over the fish.
- 2
Peel and julienne ginger as thin as possible and slice a few pieces to lay on the bottom of the plate.
- 3
Cut scallions into 3-inch segments. Save 4-5 segments for the bottom of the plate and thinly slice the rest lengthwise.
- 4
Add the sliced ginger and scallion segments to the bottom of a plate and place the fish on top.
- 5
Steam the fish for 10-12 minutes on medium heat while you make the sauce by combining soy sauce, sugar, sesame oil, and warm water.
- 6
Remove the fish, draining out all of the liquid, and add the julienned ginger and scallions on top.
- 7
Pour the sauce over the fish and heat the neutral oil right before it starts to smoke.
- 8
Pour the hot oil over the aromatics and enjoy with rice.
💡 Pro Tips
- ✓Use a fish spatula to carefully flip the fish after steaming to prevent it from breaking apart.
- ✓If Shaoxing wine is unavailable, substitute with dry sherry or white wine for a similar flavor.
- ✓Prepping the ginger and scallions in advance can save time; you can even do this the day before.
- ✓Ensure the neutral oil is hot enough before pouring over the fish to maximize flavor release from the aromatics.