Recipe: Perfect Cantonese Steamed Fish

Recipe: Perfect Cantonese Steamed Fish Delicious, fresh and tasty.

Cantonese Steamed Fish. This Cantonese steamed fish is a traditional and simple dish that's often served as one of the final courses in a traditional Chinese wedding banquet right before the last rice and the noodle course. In Chinese cuisine, steaming a fish is the best way to showcase the freshness of a fish. A classic and popular dish, this Cantonese style steamed fish is a fast and tasty way to prepare any type of white fleshed whole fish or fillet.

Recipe from the Taste Of The Place cookbook.

Then pour the sauce mixture (soy sauce, oyster sauce, sugar, and water) to the pan, mix well, and bring to a boil.

The sauce should be done once it reaches a boiling point.

You can have Cantonese Steamed Fish using 10 ingredients and 6 steps. Here is how you cook that.

Ingredients of Cantonese Steamed Fish

1. It’s 1 of white meat fish, more or less 400 gr (I used trout fish).

2. It’s 6 cloves of garlic, minced.

3. It’s 4 inches of ginger, thinly sliced into toothpicks size.

4. It’s 2 of green onions, thinly sliced.

5. It’s 2 Tbsp of seafood soy sauce (I used Lee Kim Kee Seasoned Soy Sauce for Seafood).

6. Prepare 2 Tbsp of water.

7. You need 1/4 tsp of salt (if you like it a bit salty - I didn’t use any).

8. You need 1/4 tsp of white pepper powder or to taste.

9. It’s 2 Tbsp of sesame oil.

10. You need slices of red chili peppers for garnish.

Once the fish is out from the steamer, carefully.

Making Cantonese Steamed Fish for the First Time!

After I was inspired by many of her recipes and placed post-it notes to mark my favorite ones, I decided to cook her mom's signature dish Cantonese Steamed Fish for my family's lunch.

Her mom uses a tomato in this recipe which had intrigued me to try this unique recipe.

Cantonese Steamed Fish instructions

1. Wash and pat dry the fish with paper towel. Place the fish on top of a heat resistant plate..

2. Arrange garlic on top of the fish. Add soy sauce, water, salt (if you use some), and white pepper powder..

3. Heat water in a pot until boiling. Place the fish in the pot and cover it with the lid. Steam fish for 10 minutes. Remove from the heat..

4. Place green onions, ginger, and red chili peppers on top of the fish..

5. Heat sesame oil in a small pan until it’s very hot. Pour the oil on top of the fish..

6. Serve immediately over steamed white rice! Yum! 😋.

Heat a small saucepan to medium to high heat and add the canola oil.

Add the ginger and let it brown lightly, about a minute.

A steamed whole fish is a favorite on any Chinese table.

This Cantonese steamed fish recipe with soy, scallion and ginger a a must-try fish recipe.

The tutorial on how to serve a Chinese steamed whole fish at the table is one-of-a-kind!