Cantonese Steamed Fish
清蒸鱼
A whole fresh fish steamed until barely cooked, draped with silky soy sauce and finished with a theatric pour of smoking hot oil that sizzles over julienned ginger and green onion — Cantonese cooking in its purest form.
- Total
- 22 min
- Serves
- 2
- Level
- Easy
Prep 10 min · Cook 12 min
Ingredients
Method
Score each side of the fish 3 times diagonally. Rub inside and out with rice wine and salt. Place ginger slices inside the cavity and under the fish.
About 5 min
Steam fish on a plate over vigorously boiling water for 8–10 minutes depending on thickness (just until flesh flakes at the thickest part).
About 10 min
Carefully tip away any liquid from the steaming plate. Mix soy sauce, a pinch of sugar, and sesame oil. Pour over fish.
About 2 min
Scatter julienned ginger, green onion, red chili, and cilantro on top of the fish.
About 2 min
Heat vegetable oil in a small pan until smoking hot (200 °C). Pour immediately over the garnishes — the sizzle blooms the aromatics. Serve at once.
About 2 min
Nutrition per serving (estimate)
- Calories
- 280
- Protein
- 38 g
- Carbs
- 4 g
- Fat
- 12 g
- Fibre
- 0 g
- Sodium
- 760 mg
Contains: fish, soy
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Recipe by Boon Tools.