Cantonese Steamed Fish with Ginger and Scallion

Cantonese steamed fish on a plate, garnished with ginger, scallion, and red chili.

5 from 1 vote

Cantonese Steamed Fish with Ginger and Scallion

This Cantonese steamed fish with ginger and scallions is made with tender fish fillet, fresh aromatics, and light soy sauce that lets the natural flavor of the fish shine.

Prep Time5

Cook Time12

Total Time15

Course: Dinner, Lunch

Cuisine: Chinese

Diet: Gluten Free

Servings: portions

Calories: 241kcal

Author: Claudia

Equipment

1 steamer

Ingredients

300 gr fish
35 gr ginger julienne cut
25 gr spring onion julienne cut
2 pcs red chili julienne cut
2 pcs bird eye chili
2 tbsp soy sauce
2 tbsp water
¼ tsp sugar
3 tbsp oil

Instructions

Pat the fish fillet dry on both sides with a kitchen towel. Arrange the ginger slices and scallion pieces on the base of a heatproof plate. Place the fish on top, skin side down. If using a whole fish, place it on either side. Steam over medium heat for about 10 minutes, or until cooked through.
Check the fish by inserting a chopstick into the thickest part. If it goes in easily and the flesh flakes, the fish is done. Carefully transfer the fish to a serving plate and discard the ginger and scallion underneath. Top with julienned ginger, scallions, and red chilies. In a small bowl, mix the soy sauce, water, and sugar until combined.
Heat the oil until it is very hot and just starts to smoke. Carefully pour the hot oil over the ginger, scallions, and chilies to release their aroma. Gently pour the soy sauce mixture around the sides of the fish, not directly over the garnish. Serve warm.

Notes

Do not overcook the fish - Fish cooks quickly and can become dry if steamed too long. Check the thickest part with a chopstick. If it slides in easily and the flesh flakes apart, it is ready.
Transfer to a clean serving plate for the best flavor - For a cleaner and more restaurant-style presentation, carefully move the steamed fish to a serving plate after cooking. The liquid released during steaming can dilute the sauce and may carry some fishy flavor.
Using the same plate? Drain the liquid first - If you prefer not to transfer the fish, discard the ginger and scallions underneath and carefully pour away the liquid collected on the plate before adding the garnish and sauce.
Heat the oil until very hot - The hot oil instantly releases the aroma of the ginger and scallions, giving the dish its signature Cantonese fragrance.

Nutrition