Name: Cantonese-Style Steamed Fish Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 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); 1 whole white-fleshed fish, cleaned and gutted, about 1½ to 2½ pounds (or 1 to 1½ pounds lean white fish fillets); Salt; 2 tablespoons Chinese light soy sauce; 1 tablespoon Shaoxing wine or dry sherry; 1 tablespoon granulated sugar; 1 tablespoon water; 3 tablespoons neutral oil, such as vegetable or canola

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Introduction

Cantonese-style steamed fish is a delicate and flavorful dish that highlights the fresh taste of fish with aromatic ginger, scallions, and cilantro. This simple yet elegant preparation is perfect for a light, healthy meal that’s ready in under 20 minutes.

The image shows a whole cooked fish lying on a white oval plate placed on a white marbled surface. The fish has a dark, textured skin with scales visible, its head and tail both intact. The fish is covered with a thick layer of fresh green cilantro and thin pale yellow strips of ginger. There are scattered thin slices of red chili and white pieces of minced garlic spread across the fish and the surrounding light brown sauce that pools on the plate. The sauce has a glossy appearance and some small green onion rings floating in it. photo taken with an iphone --ar 4:5 --v 7

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 hold your fish.
Step 2: Trim the skin and small knobs off the ginger. Scatter the trimmings over the cilantro stems on the plate. Slice the peeled ginger lengthwise into very thin planks, then cut into thin slivers and transfer to the salad spinner with the cilantro leaves.
Step 3: Roughly split scallions where the light green transitions to dark green. Add the dark green ends to the plate with cilantro stems.
Step 4: Cut scallion whites and light green parts into rough 2-inch segments, then split each segment lengthwise. Lay cut side down and slice into the thinnest slivers possible, adding these to the salad spinner with the cilantro and ginger.
Step 5: In a small bowl, stir together soy sauce, Shaoxing wine, sugar, and 1 tablespoon water until the sugar dissolves. Set aside.
Step 6: Set up a steaming rack or use a few clean, empty tuna cans inside a wide, deep pan or wok. Add water to just below the rack and bring to a boil over high heat.
Step 7: If using whole fish, rinse under cold water and pat dry. For fish 2 pounds or larger, make deep slashes through the flesh perpendicular to the spine to ensure even cooking. Lightly salt the fish and stuff some of the larger cilantro stems and ginger trimmings into the cavity. Place fish on the plate of aromatics, arranging fillets as needed.
Step 8: Transfer the plate to the steamer, cover, and steam until the fish flesh flakes easily or shows little resistance when poked—about 7 to 10 minutes for flat fish or thin fillets, 9 to 12 minutes for round fish.
Step 9: Carefully transfer the fish to a serving platter using a thin spatula, or serve it directly on the steaming plate if preferred. Drain any liquid by holding the fish down and tilting the plate over the sink. Pour the sauce mixture evenly over the hot fish.
Step 10: Drain and spin the salad spinner aromatics, tossing into a tangled nest. Spread half the aromatics over the fish, sprinkle with sliced chile if using. Heat oil in a small skillet until shimmering and just smoking, then carefully pour the hot oil over the aromatics to release their fragrance. Top with remaining fresh aromatics and serve immediately.

Tips & Variations

Using fresh young ginger ensures a milder, more delicate ginger flavor—if unavailable, mature ginger is fine but slice very thinly to avoid overpowering the dish.
Try substituting Shaoxing wine with dry sherry or a splash of rice vinegar for a slightly different flavor dimension.
If you’re short on time, fillets work well and cook faster than whole fish.
Serve with steamed jasmine rice and lightly sautéed greens for a balanced meal.

Storage

Store leftover steamed fish in an airtight container in the refrigerator for up to 2 days. Reheat gently by steaming or microwaving on low power to prevent drying out. Avoid reheating with the garnish and sauce; add fresh aromatics and hot oil again when serving.

How to Serve

A whole cooked fish with skin and head intact lies flat on a large white oval plate, covered by a thick pile of fresh green cilantro leaves and thin yellow ginger strips. Bright red chili slices and translucent minced garlic are scattered on and around the fish. The fish rests in a shallow pool of brown sauce with a glossy surface. The plate sits on a white marbled textured surface photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish for this recipe?

Yes, but it’s best to thaw the fish completely and pat it very dry before steaming to prevent excess moisture, which can affect texture.

What if I don’t have a steaming rack?

You can use metal bowls, empty clean tuna cans with tops and bottoms removed, or improvised racks to keep the fish above the water level while steaming.