Cantonese Steamed Fish

Cantonese steamed fish is a staple dish in my family. I’m not kidding when I say we cook this at least once a week! It’s super easy, comes together in less than 30 minutes, so healthy and tastes delicious.

You can choose any types of fish for this recipe. However, personally I like to use sea bream or tilapia and get them fresh from my local fishmonger. Sometimes I would cook with a salmon fillet as well.

ingredients:

• 1kg tilapia fish (or any fish of your choice)
• 3-5 green onions, thinly sliced
• 15g ginger (some julienned, some sliced)
• 1 tbsp Shaoxing cooking wine
• 2 tbsp seafood soy sauce (or you can use light soy sauce with a pinch of sugar)
• 3 tbsp hot vegetable oil

steps:

1. Slice green onions and ginger. Set aside.
2. Clean and descale the fish using a fish scale remover or a small knife. Rinse the fish and set aside.
3. Insert a few slices of ginger and some green onions in the belly part of the fish. On a large plate, put a few slices of ginger before laying the fish on top. This prevents the skin from sticking onto the plate.
4. Steam for 12-15 minutes. This depends on how big your fish is. For my 1kg tilapia, it was quite thick so I steamed it for 15 minutes. To check if the fish is cooked, stick a chopstick into the thickest part, and it should feel tender with no blood coming out.
5. Once cooked, plate ginger and green onion slices on top of the fish. Pour hot oil directly on top, then finish off with Shaoxing wine and soy sauce.

check out more classic cantonese recipes!

• Cantonese roast pork (char siu)
• Sweet and sour pork

Cantonese Steamed Fish

Course: MainCuisine: Cantonese

Servings

3

servings

Prep time

10

minutes

Cooking time

15

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 1 kg tilapia fish (or any fish of your choice)

• 3 -5 green onions, thinly sliced

• 15 g ginger (some julienned, some sliced)

• 1 tbsp Shaoxing cooking wine

• 2 tbsp seafood soy sauce (or you can use light soy sauce with a pinch of sugar)

• 3 tbsp hot vegetable oil

Directions

• Slice green onions and ginger. Set aside.
• Clean and descale the fish using a fish scale remover or a small knife. Rinse the fish and set aside.
• Insert a few slices of ginger and some green onions in the belly part of the fish. On a large plate, put a few slices of ginger before laying the fish on top. This prevents the skin from sticking onto the plate.
• Steam for 12-15 minutes. This depends on how big your fish is. For my 1kg tilapia, it was quite thick so I steamed it for 15 minutes. To check if the fish is cooked, stick a chopstick into the thickest part, and it should feel tender with no blood coming out.
• Once cooked, plate ginger and green onion slices on top of the fish. Pour hot oil directly on top, then finish off with Shaoxing wine and soy sauce.

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