Cantonese chefs steam fish at exactly 212°F for 8 minutes—one degree higher destroys the silky texture completely.
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
The Story
This Cantonese masterpiece emerged during the Song Dynasty when Guangzhou's Pearl River fishermen discovered that gentle steam preserved their catch better than fire—a technique that traveled to Hong Kong's teahouses in the 1920s, where Cantonese chefs perfected the art of cooking fish so delicately that it practically melts on your tongue like butter made from the sea itself.
Regional Twist
In Shunde district near Guangzhou, they substitute the neutral oil with rendered lard and add fermented black beans alongside the ginger, creating a funkier, more umami-packed version that locals swear makes ordinary scallions taste like ocean candy.
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 5 green onions
- shaoxing wine (to taste)
- 2 oz (57 g) white fleshed fish fillets
Pantry Items
Amounts also listed in instructions below
- ginger (to taste)
- light soy sauce (to taste)
- neutral oil (to taste)
- salt (to taste)
- sesame oil (to taste)
- sugar (to taste)
- warm water (to taste)
👨🍳 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
- ✓Steam fish at exactly 10-12 minutes for 7oz fillets because proteins denature at 140°F and overcooking beyond this window causes muscle fibers to contract and expel moisture, creating a rubbery texture.timing10-12 minutes for 7oz fillets
- ✓Heat neutral oil to 375-400°F (just before smoking point) because this temperature instantly flash-fries the aromatics, releasing volatile compounds that create the signature sizzling fragrance without burning the delicate scallions.technique375-400°F
- ✓Julienne ginger paper-thin (1-2mm) using a sharp knife at a 45-degree angle because thinner cuts allow more surface area for the hot oil to extract gingerol compounds while preventing bitter bite from thick pieces.technique1-2mm thickness
- ✓Drain ALL steaming liquid immediately after cooking because fish releases 15-20% of its weight in water during steaming, and this dilutes the sauce while creating a watery, less flavorful dish.technique15-20% weight loss
- ✓Use a 3:1:1 ratio of warm water to sugar to sesame oil in the sauce because warm water (120-140°F) dissolves sugar completely while preventing sesame oil from solidifying and creating proper emulsion.ingredient3:1:1 ratio, 120-140°F water
Share this recipe
Prep
15
min
Cook
12
min
Serves
2
people
Level
beginner
Share this recipe
Cantonese chefs steam fish at exactly 212°F for 8 minutes—one degree higher destroys the silky texture completely.
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!
The Story
This Cantonese masterpiece emerged during the Song Dynasty when Guangzhou's Pearl River fishermen discovered that gentle steam preserved their catch better than fire—a technique that traveled to Hong Kong's teahouses in the 1920s, where Cantonese chefs perfected the art of cooking fish so delicately that it practically melts on your tongue like butter made from the sea itself.
Regional Twist
In Shunde district near Guangzhou, they substitute the neutral oil with rendered lard and add fermented black beans alongside the ginger, creating a funkier, more umami-packed version that locals swear makes ordinary scallions taste like ocean candy.
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 5 green onions
- shaoxing wine (to taste)
- 2 oz (57 g) white fleshed fish fillets
Pantry Items
Amounts also listed in instructions below
- ginger (to taste)
- light soy sauce (to taste)
- neutral oil (to taste)
- salt (to taste)
- sesame oil (to taste)
- sugar (to taste)
- warm water (to taste)
👨🍳 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
- ✓Steam fish at exactly 10-12 minutes for 7oz fillets because proteins denature at 140°F and overcooking beyond this window causes muscle fibers to contract and expel moisture, creating a rubbery texture.timing10-12 minutes for 7oz fillets
- ✓Heat neutral oil to 375-400°F (just before smoking point) because this temperature instantly flash-fries the aromatics, releasing volatile compounds that create the signature sizzling fragrance without burning the delicate scallions.technique375-400°F
- ✓Julienne ginger paper-thin (1-2mm) using a sharp knife at a 45-degree angle because thinner cuts allow more surface area for the hot oil to extract gingerol compounds while preventing bitter bite from thick pieces.technique1-2mm thickness
- ✓Drain ALL steaming liquid immediately after cooking because fish releases 15-20% of its weight in water during steaming, and this dilutes the sauce while creating a watery, less flavorful dish.technique15-20% weight loss
- ✓Use a 3:1:1 ratio of warm water to sugar to sesame oil in the sauce because warm water (120-140°F) dissolves sugar completely while preventing sesame oil from solidifying and creating proper emulsion.ingredient3:1:1 ratio, 120-140°F water