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Steamed Fish, Cantonese Style

Name: Steamed Fish, Cantonese Style
Total time: 25 min
Yield: Serves 4
Cuisine: China
Ingredients: 400g White Fish Fillet; 20g Ginger; 1 stalk Green Onion (Long); 1/2 tsp Salt; 1 tbsp Cooking Sake; 2 tbsp Soy Sauce; 2 tbsp Sesame Oil

Main Dish

⏱ 25 min

👥 Serves 4

Difficulty ⭐⭐

White fish steamed with ginger and scallion — a signature Cantonese dish finished with a sizzle of hot oil.

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📖 The Story Behind This Dish

A simple preparation that lets the freshness of the fish speak for itself — a must-have at Cantonese tables and celebrations. Finishing with a sizzle of hot oil poured over the fish is the signature touch.

🌆 Where it's eaten: Served as the centerpiece fish dish at birthdays, Lunar New Year, and other celebrations.

🥕 Ingredients (serves 4)

White Fish Fillet 400g
Ginger 20g
Green Onion (Long) 1 stalk
Salt 1/2 tsp
Cooking Sake 1 tbsp
Soy Sauce 2 tbsp
Sesame Oil 2 tbsp

👩‍🍳 Instructions

Season the fish with salt and cooking sake, and let it sit for 10 minutes.
Lay sliced ginger on a heatproof plate, place the fish on top, and add a few more ginger slices.
Steam over high heat for 8–10 minutes until cooked through.
Discard any liquid that has pooled on the plate, then top generously with julienned green onion.
Drizzle the soy sauce over the fish.
Heat the sesame oil in a small pan until just smoking, then pour it sizzling over the fish to finish.

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