Cantonese-Style Steamed Fish is a quick, healthy dish that highlights fresh fish with savory soy sauce and fragrant aromatics. Ready in under 20 minutes, it’s perfect for weeknight dinners or elegant entertaining.
Cantonese-Style Steamed Fish
Cantonese-style steamed fish is a dish that showcases clean flavors, delicate aromatics, and a perfectly tender texture. This method keeps the fish juicy and enhances its natural sweetness with a simple soy-based sauce and fragrant toppings like ginger, scallions, and cilantro. Steaming is a gentle cooking process that allows you to bring out the best qualities of fresh fish. It’s quick, healthy, and lets the ingredients speak for themselves.
The foundation of this dish is the sauce. Light soy is combined with sugar, salt, and hot water, creating a savory-sweet base. Heating this mixture with oil-fried aromatics builds flavor without overwhelming the fish.
Using a steamer ensures the fish stays moist without drying out, preserving its flaky texture. Choosing a fresh, mild white fish works best. Commonly available options like cod, tilapia, or flounder work well, but the best results come from a fresh LOCAL catch. We use lingcod or halibut most often, since we are near the coast in the PNW.
This recipe is fast and forgiving. It’s great for weekday dinners when you want something comforting yet light. You can prep most of the components and assemble just before serving.
Why You’ll Love This Dish
- Fresh and clean flavors – Highlights the natural sweetness of the fish.
- Quick to prepare – Cooks in under 20 minutes, perfect for busy evenings.
- Balanced aromatics – Ginger, scallions, and cilantro enhance but never overpower.
- Healthy and light – Steaming avoids extra fat while preserving nutrients.
- Beautiful presentation – Vibrant herbs and glossy sauce make it look restaurant-worthy.
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Chinese Steamed Fish Shopping List
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
Ingredients
- Fish Filets – Choose a fresh, mild white fish like cod, lingcod, or halibut for best texture and flavor.
- Scallions – Used in stages for both texture and aroma; whites for pungency, greens for color and sweetness.
- Ginger – Adds a warming spice and cuts through the richness of the sauce.
- Cilantro – Brings a fresh herbal note and finishes the dish with brightness.
- Light Soy Sauce – Forms the base of the sauce, adding umami and saltiness.
- Sugar – Balances the saltiness of the soy sauce with subtle sweetness.
- Salt – Enhances the natural flavors of the ingredients.
- Hot Water – Dilutes the sauce slightly, making it light and pourable.
- Oil – Used to fry the aromatics, releasing their flavors into the sauce.
How To Make Cantonese-Style Steamed Fish
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
- Prep the Aromatics – Julienne ginger, slice scallion whites thinly, and cut greens diagonally. Chop cilantro and set all aromatics aside.
- Mix the Sauce – In a small bowl, combine soy sauce, sugar, salt, and hot water. Stir and set aside.
- Steam the Fish – Set up a steamer with 2 inches of water and bring to a boil. Pat fish dry, then steam for 8–10 minutes until it reaches 145°F internally.
- Make the Aromatic Sauce – In a saucepan over medium-high, heat oil. Add ginger, fry 1 minute; add scallion whites, fry 30 seconds; add scallion greens, cook 30 seconds more. Pour in the sauce and boil. Stir in cilantro and cook briefly.
- Assemble the Dish – Portion steamed fish into shallow bowls. Spoon sauce and aromatics over the top. Optionally, reserve 1/3 of the raw aromatics to scatter before adding sauce.
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FAQ
How can I store leftovers?
Place cooled fish and sauce in an airtight container. Refrigerate for up to 2 days. Reheat gently by steaming or microwaving with a splash of water.
Can I make this ahead of time?
You can prep the sauce and aromatics in advance and store them separately in the fridge. Steam the fish just before serving to keep the texture ideal.
What substitutions work well?
Try using halibut, sea bass, or snapper. For soy-free diets, substitute with coconut aminos. If you dislike cilantro, flat-leaf parsley adds brightness without changing the profile too much.
Is this dish freezer-friendly?
Not recommended. The texture of steamed fish changes after freezing, becoming less tender. This recipe is best enjoyed fresh.
Serve This With…
- Steamed Jasmine Rice – Perfect for soaking up the savory sauce.
- Broccolini – Adds a crunchy, green contrast.
- Egg Drop Soup – Keeps the meal light and balanced.
- Pickled Vegetables – Add a touch of acidity to cut through the richness.
Cantonese-style steamed fish is a smart way to showcase quality ingredients without overcomplicating the process. It’s flavorful, fast, and nourishing, making it a go-to dish when you want something both special and practical. From weeknight meals to family gatherings, it holds up beautifully.
Cantonese-Style Steamed Fish
What I Use
Ingredients
- 2 pounds fish filets
- 5 scallions separate whites and greens
- 1 ½ ounces fresh ginger julienned
- 1 bunch cilantro roughly chopped
- 4 tablespoons light soy sauce
- ½ teaspoon sugar
- ¼ teaspoon salt
- 5 tablespoons hot water
- 4 tablespoons neutral oil like canola or vegetable
Instructions
- Mix the soy sauce, sugar, salt, and hot water in a small bowl and set aside.
- Julienne the ginger.
- Thinly slice the white parts of the scallions. Cut the green parts into 2-inch segments, then slice those diagonally lengthwise.
- Roughly chop the cilantro.
- Set all the aromatics aside.
- Set up a steamer with about 2 inches of water. Bring to a boil over high heat.
- Pat the fish filets dry with paper towels.
- Once the water is boiling, lower the heat slightly (medium-high to medium) and gently place the fish into the steamer basket. Cover and steam for 8–10 minutes, depending on thickness. Fish is done when it reaches an internal temperature of 145°F.
- While the fish is steaming, heat a small saucepan over medium-high heat.
- Add the oil and ginger, and fry for 60 seconds.
- Add the scallion whites and cook for another 30 seconds.
- Add the scallion greens and cook for 30 seconds more.
- Pour in the soy sauce mixture and bring to a boil.
- Stir in the cilantro and cook for about 30 seconds, or just until wilted.
- Transfer the steamed fish to shallow bowls or plates and pour the hot sauce and aromatics over the top.
- Optional: For added texture and a bit of raw freshness, reserve about 1/3 of the scallions and cilantro and scatter them over the fish before pouring the hot sauce on top.