Cantonese-Style Steamed Fish

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.

Course Main Dish

Cuisine Asian

Keyword Cantonese Steamed Fish

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 244kcal

Author Nicole Johnson

Equipment

Steamer Basket

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.

Nutrition