Cantonese Steamed Fish Recipe
Steamed fish is a traditional Cantonese dish that is often eaten during Chinese New Year. It is simple and easy to make. If you try this recipe, leave a review on our social media!
For more lucky foods, read the article “7 Lucky New Year’s Foods.” Now let’s get cooking!
Prep Time: 20 minutes
Cook Time: 15 minutes
- 1 white fish (about 2 pounds)
- 3 green onions
- 2 1/2-inch piece ginger
- 1/4 cup light soy sauce
- Scrape the outside of the fish with the back of a knife to remove the scales. Clean out the inside of the fish and then pour salt over the entire fish, including the inside. Let sit for 10 minutes.
- Rinse the salt off with cold water and pat dry with paper towel. Set the fish aside in a dish. Make sure your dish can fit inside your wok or stockpot.
- Peel the ginger and finely chop into strands. Slice the green onion into strand lengths similar to the ginger.
- Place a few ginger and green onion slices inside the fish.
- Add more ginger and green onion slices on/under the fish (putting ginger under the fish can prevent sticking).
- Pour water into a wok or stockpot. Set a small shallow bowl or plate upside down in the center of the wok for the dish with the fish to sit on top of. Make sure the water does not touch the bottom of the fish.
- Bring the water to a boil and place the fish inside. Cover, and steam for 10 minutes (for fish that are less than 2 pounds, steam for 7 minutes).
- When the fish is ready, carefully remove the plate from the wok and pour off any accumulated liquid.
- Add some oil into a pan and stir-fry the remaining green onion and ginger with the soy sauce. Sautè for 1-2 minutes.
- Carefully drizzle the contents of the pan onto the fish. Add extra soy sauce if needed.
- Fish is ready to be served immediately!