Name: Cantonese-Style Steamed Fish Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Cantonese
Ingredients: 1 small bunch cilantro, leaves and tender stems separated from larger stems; 1 (1½-inch) knob fresh young ginger (about 1 ounce), scrubbed; 6 whole scallions, ends trimmed; 1 small hot, fresh red pepper, such as Fresno or Thai bird’s-eye, thinly sliced (optional); 2 tablespoons Chinese light soy sauce; 1 tablespoon Shaoxing wine or dry sherry; 1 tablespoon granulated sugar; 1 tablespoon water; 1 whole white-fleshed fish, cleaned and gutted, about 1½ to 2½ pounds (or 1 to 1½ pounds lean white fish fillets); Salt, to taste; 3 tablespoons neutral oil, such as vegetable or canola

Ingredients

1 small bunch cilantro, leaves and tender stems separated from larger stems

1 (1½-inch) knob fresh young ginger (about 1 ounce), scrubbed

6 whole scallions, ends trimmed

2 tablespoons Chinese light soy sauce

1 tablespoon Shaoxing wine or dry sherry

1 tablespoon granulated sugar

1 whole white-fleshed fish, cleaned and gutted, about 1½ to 2½ pounds (or 1 to 1½ pounds lean white fish fillets)

Salt

1 small hot, fresh red pepper, such as Fresno or Thai bird’s-eye, thinly sliced (optional)

3 tablespoons neutral oil, such as vegetable or canola

Instructions

Step 1: Fill a salad spinner with very cold water and add cilantro leaves and tender stems to rinse. Rinse larger cilantro stems separately and scatter them on a plate large enough to fit your fish.

Step 2: Trim ginger skin and small knobs, scatter the trimmings over the cilantro stems on the plate. Peel the ginger, cut lengthwise into the thinnest planks possible, then slice into thin slivers and place in the salad spinner.

Step 3: Split scallions where the light green meets the dark green. Add dark green ends to the plate with cilantro stems.

Step 4: Cut the scallion whites and light green parts crosswise into rough 2-inch segments, then slice each segment lengthwise into thin slivers. Add these to the salad spinner.

Step 5: In a small bowl, mix soy sauce, Shaoxing wine or sherry, sugar, and 1 tablespoon water until the sugar mostly dissolves. Set this sauce aside.

Step 6: Place a steaming rack or several clean tuna cans with both ends removed inside a wide, deep pan or wok with a lid. Add water until just below the rack’s top and bring to a boil over high heat.

Step 7: For whole fish, rinse under cold running water and pat dry. If fish weighs 2 pounds or more, make a few deep slashes through the flesh perpendicular to the spine. Lightly salt the fish and stuff some aromatics from the plate into its cavity if using whole fish. Arrange the fish on the aromatics on the plate, overlapping fillets if needed.

Step 8: Transfer the plate to the steamer, cover, and steam until the thickest part of the fish flakes easily or offers little resistance—about 7 to 10 minutes for flat fish and thin fillets, or 9 to 12 minutes for round fish.

Step 9: Use a thin metal spatula to carefully transfer the fish to a serving platter. Alternatively, serve on the steaming plate if you don’t mind guests picking out ginger skin and cilantro stems. Drain liquid by holding the fish gently while tilting the plate. Pour the prepared sauce over the hot fish.

Step 10: Drain and spin aromatics in the salad spinner to remove excess water, then toss them into a nest and spread half over the fish. Sprinkle with sliced chile if using. Heat oil in a small skillet until shimmering and just barely smoking. Carefully spoon or pour the hot oil over the aromatics to create sizzle. Top with remaining aromatics and serve immediately.

Tips & Variations

Use fresh young ginger for a milder, more tender flavor; older ginger can be tough and fibrous.

If you prefer, substitute Shaoxing wine with dry sherry or rice wine vinegar for a different aroma.

Choose firm white fish like sea bass, snapper, or cod for best texture after steaming.

Adjust steaming time based on fish thickness to avoid overcooking.

For a spicier kick, add more thinly sliced fresh chilies or a splash of chili oil after serving.

FAQs

Can I use frozen fish for this recipe?

Yes, but be sure to fully thaw and pat the fish dry before cooking to avoid excess water and ensure even steaming.

What if I don’t have a steaming rack?

You can use clean, empty tuna cans with tops and bottoms removed as a makeshift steaming rack, as suggested in the instructions. Alternatively, a heatproof plate on an inverted metal bowl inside the pot can also work.