This is a classic Cantonese dish that’s simple and healthy! It’s steamed and seasoned with a umami sauce that has soy sauce, shaoxing wine, pinch of sugar, water and oil. This dish is topped with lots of green onions on top! It’s light in flavor, delicate and a hearty meal over rice with veggies!
This is another one of my mom’s favorite dishes! Growing up whenever we went to an Asian restaurant, she would always order steamed fish. She would also make it at home for dinner when we all ate together. It’s one of those dishes that remind me of my mom.
I’m so glad I’m finally in a place where I’m proud to share about my culture’s dishes. I wasn’t also like this. Now, I’m so proud of my culture’s food and being able to share my love for them!
I have many other Chinese fish recipes on my blog such as this Cantonese Pan Fried Fish and Fish Congee! I didn’t realize I’ve made so many fish recipes recently. They’re delicious!
Ingredients:
White Fish: I used sea bass steaks but you can also use tilapia, cod or other white fish of choice. I personally find that fish steaks or a whole fish tastes best (any option with bones!)
Shaoxing Wine: This is an ingredient I added into my pantry only about 2 years ago. It’s a staple now! It has a deep amber color with a slightly sweet, nutty flavor. It’s used in Chinese food and adds depth to dishes but mainly helps deodorize meat and seafood but evaporating the odors.
Light soy sauce: I used low sodium light soy sauce. Remember to not use dark soy sauce as that yields a different flavor and is stronger.
Scallions, ginger and cilantro: These are all garnishes! I only added scallions and personally not the biggest fan of ginger but this dish can work either or.
Cantonese Steamed Fish (清蒸鱼)
Ingredients
- 16 oz white fish i used sea bass steaks
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 3 scallions cut into 2" pieces
- 2 tablespoons ginger cup into fine strips
- 1/4 cup cilantro optional
Sauce
- 1 tablespoon shaoxing wine
- 1 1/2 tablespoons light soy sauce
- 1 teaspoon sugar
- 2 tablespoons hot water
- 2 tablespoons oil
Instructions
- 1. Prepare the pot you plan to steam with and bring to a boil.
- 2. Prepare scallions by slicing into 2-inch pieces. Thinly slice ginger and chop up cilantro. Place 2/3 of ginger, cilantro and green parts of scallions one bowl. Place aside white parts of scallion and several pieces of ginger in another bowl.
- 3. In a small sauce bowl, mix together shaoxing wine, light soy sauce, sugar and hot water.
- 4. Season fish with sea salt and pepper. Place fish filets in your plate, add into steamer and cover to steam for 7-8 minutes. Check doneness with a knife. It should flake easily. Turn off heat and drain liquid.
- 5. Preheat a pan to medium heat with oil, then add ginger and white parts of scallion to cook. Add the soy sauce mixture until it bubbles, then pour over fish!
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