Description
Cantonese Steamed Fish made the authentic way with ginger and scallions. Learn how to steam fish Chinese style with this easy, traditional recipe using whole fish or fillets.
Ingredients
Units
Scale
- 1 whole sea bream, cleaned and scaled (or 2 white fish fillets)
- 1 leek (white part only) or 1 bunch of green onions, finely julienned
- 40 g ginger, finely julienned
Sauce
- 1/3 cup water
- 4 tbsp Shaoxing wine or sake
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1/2 tbsp soy sauce
- 1/4 cup peanut oil or avocado oil
Instructions
- Prepare the fish
Remove the fins, scales, and guts, then fillet the sea bream if using a whole fish. Lightly score the skin side of each fillet. If the fillets are skinless, skip scoring. - Prep the aromatics
Finley julienne the leek and ginger. Set aside. - Make the sauce
Combine all sauce ingredients in a small saucepan. Bring to a boil, then remove from heat and let cool slightly. - Steam the fish
Place the fish on a heatproof, steamer-safe plate. Pour the cooled sauce over the fish. Steam over high heat for 5–6 minutes, or until the fish is just cooked through. - Hot oil finish (點油 / dip yau)
While the fish is steaming, heat the oil in a small saucepan until smoking hot. Carefully remove the fish from the steamer. Scatter the julienned leek and ginger over the fish. Immediately pour the hot oil over the aromatics to release their aroma. Enjoy!
Notes
- The sauce should be cooled before steaming to avoid overcooking the fish.
- Use only a high-smoke-point neutral oil (I used peanut oil)
- Ensure steamer water is boiling before adding the fish.
- This method works beautifully with any flaky white fish, such as cod, snapper, sea bass, or other mild white fish you have on hand.
- Prep Time: 15 mins
- Cook Time: 6 mins
- Category: Seafood
- Method: Steam
- Cuisine: Chinese
