Name: Cantonese Steamed Fish
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 700 g Sea Bass, whole, scaled, cleaned and gutted; ½ tsp Salt; 2 inch Ginger, cut into fine strips and divided; 4 Spring Onion Whites, cut into thin strips and divided; 4 Spring Onion Greens, cut into thin strips; 1½ tbsp Soy Sauce; ½ tsp Sugar; 1 tbsp Water; 2 tbsp Neutral Oil; ½ tsp Sesame Oil; ¼ cup Coriander Leaves, loosely packed

30 mintotal

Prep 15 min · Cook 15 min

Serves: 2
Difficulty: Medium
Spice: None

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Method

Pat the fish dry. Make two shallow diagonal cuts on each side, then rub the fish inside and outside with the salt.
Place half the ginger and half the spring onion whites on a heatproof plate. Set the fish on top and place a little of the remaining ginger inside its cavity.
Bring water to a strong boil in a steamer. Place the plate inside, cover and steam for 9 to 12 minutes, depending on the thickness of the fish.
9–12 min
Check the thickest part near the backbone. The flesh should be opaque, separate easily from the bone and reach a safe internal temperature. Carefully remove the plate and discard the steaming liquid.
Mix the soy sauce, sugar, water and sesame oil. Spoon the mixture over the fish, then cover it with the remaining ginger, spring onion whites, spring onion greens and coriander leaves.
Heat the neutral oil in a small pan until shimmering but not smoking. Carefully pour it over the aromatics so they sizzle. Serve the fish immediately.

How to tell it's done

The flesh should be moist, opaque and flaky, with no translucent area near the backbone; the spring onions should remain fresh and lightly wilted.

Getting it right

Tip

Begin steaming only after the water is boiling strongly, and discard the liquid released onto the plate so the finished sauce remains clean-tasting.

What to serve it with

Serve immediately with steamed rice and lightly cooked Chinese greens.

Common mistakes

The fish overcooks and the soy sauce tastes watery.: Start with strongly boiling water, time the steam by fish thickness, and discard the liquid collected on the plate before adding the sauce.

Substitutions

Sea Bass — Another fresh whole white fish of similar size may be used. Adjust the steaming time according to its thickness.
Coriander Leaves — Coriander Leaves may be omitted when unavailable; spring onion should remain because it is central to the finishing aroma.

Storing and reheating

Cantonese steamed fish is best fresh, but leftovers can be refrigerated in a covered container for up to 2 days. Reheat gently until hot; freezing is not recommended for the cooked fish.

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Ingredients