# Cantonese Steamed Fish

A classic, simple, and delicious steamed fish dish often served at Chinese banquets, perfect for a quick weeknight dinner.

- Servings: 2 servings
- Prep time: 5 min
- Cook time: 15 min
- Total time: 20 min
- Cuisine: Chinese
- Category: Dinner
- Language: en

## Ingredients

- 2 whole scallion
- 2 tbsp ginger
- 1 small bunch cilantro
- 1 1/2 tbsp light soy sauce
- 1/8 tsp salt
- 1/8 tsp sugar
- 2 tbsp hot water
- 10 oz delicate white fish fillet
- 2 tbsp vegetable oil

## Instructions

1. Cut the scallions into 2-inch lengths, cut them in half lengthwise, and julienne. Thinly slice and julienne the ginger. Roughly chop the cilantro. Reserve 1/3 of the aromatics for later.
2. Combine the light soy sauce, salt, sugar, and hot water in a small bowl until dissolved.
3. Prepare a steaming setup with 1-2 inches of water and bring to a boil.
4. Rinse the fish fillet and place it on an oblong heat-proof plate. Place the plate in the steamer and steam over medium heat for 7-10 minutes. Check for doneness by piercing the thickest part with a butter knife; it should pass through easily.
5. Drain any liquid from the plate. Spread 1/3 of the raw aromatics over the fish.
6. Heat 2 tablespoons vegetable oil in a wok or saucepan over medium-high heat. Fry the remaining 2/3 ginger for 1 minute, add the white parts of the scallions for 30 seconds, then add the rest of the scallions and cilantro.
7. Add the soy sauce mixture to the wok, bring to a bubble, and cook until the aromatics are just wilted, about 30 seconds.
8. Pour the mixture over the fish and serve immediately.

## Equipment

- steamer
- wok
- heat-proof plate
- measuring cup
- small bowl
- knife
- saucepan

## Tips

- Increase all sauce and aromatic ingredients by 50% or double for larger fish fillets.
- Some aromatics are cooked in the sauce while others are kept raw for a mix of textures and flavors.
- You can place the raw aromatics on the fish after adding the sauce and then pour an extra tablespoon of hot vegetable oil over them for extra presentation and sizzle.
- Use a dull butter knife to check doneness; the fish is done when the knife falls through without resistance.

## Source

- Original video: https://thewoksoflife.com/cantonese-steamed-fish/?fbclid=PARlRTSAVjo1RleHRuA2FlbQIxMQBwZG9mAmZkaWQWUSIjCA2zjDTB1jb9ogohCD-rGVuje3NydGMGYXBwX2lkDzEyNDAyNDU3NDI4NzQxNAABpx735xNdXMsZf3gN0qMEPboSpw3xCB2nT5AiSKb8qWL038nUmrcbiH_496VS_aem_sw8k9GrvQvtxtMxn8U9uqQ
- Recipe page: https://www.cliprecipe.com/recipe/b46e2e41-1281-448a-83a6-69f0da05c1b8
- Extracted: 2026-11-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt