Cantonese Steamed Fish with Ginger & Scallions is a hallmark of Southern Chinese home cooking, prized for its lightness, delicate texture, and pure flavors. Fresh white-fleshed fish—such as sea bass, cod, or perch—is seasoned simply with salt and pepper, then gently steamed atop a bed of julienned ginger and scallion whites. A quick drizzle of a balanced soy–Shaoxing wine sauce and sizzling hot oil over thinly sliced scallion greens releases floral aromas that elevate the dish. This preparation highlights the natural sweetness of the fish and embodies the Chinese principle of 清淡 (qing dan), or mild and balanced flavors themakermakes.com. Easy enough for weeknight dinners yet elegant enough for celebration banquets, this recipe brings the coast of Guangdong straight to your table.
Ingredients List
| Ingredient | Amount | Notes & Substitutions |
|---|---|---|
| Mild white fish fillets (whole fish) | 1¼–1½ lb (600–700 g) | Use whole fish (1.5–2 lb) for traditional presentation themakermakes.com |
| Fine sea salt | ½ tsp (for fish) | Kosher salt |
| Freshly ground white or black pepper | ¼ tsp | To taste |
| Fresh ginger, peeled & julienned | 2-inch piece | Replace half with garlic if desired themakermakes.com |
| Scallions (green onions), whites sliced & separated from greens | 5–6 stalks | Soak whites in cold water to curl slightly themakermakes.com |
| Shaoxing wine | 2 Tbsp | Dry sherry substitute |
| Light soy sauce | ¼ cup | Low-sodium if preferred themakermakes.com |
| Granulated sugar | ½ tsp | Adjust to taste |
| Neutral oil (peanut, vegetable) | 2 Tbsp | For finishing (sizzling) |
| Sesame oil | 2 Tbsp | Toasted for extra aroma themakermakes.com |
| Fresh cilantro leaves (optional garnish) | Handful | Or Thai basil for twist |
| Red chili slices (optional garnish) | 1–2 thin slices | Bird’s eye chili for heat |
Timing
Prep (cleaning fish, slicing aromatics): 20 minutes
Steaming: 7–10 minutes (fillets) or 12–15 minutes (whole fish)
Sauce & finishing drizzle: 5 minutes
Rest & garnish: 5 minutes
Total time: ~40–45 minutes
Pro Tip: Have your steamer water at a rolling boil before adding the fish to ensure even cooking.
Step-by-Step Method
- Prepare and season the fish
Pat fish dry with paper towels, then make two to three diagonal slashes on each side (for fillets) or place whole fish on its side. Season both sides and cavities lightly with salt and pepper—about ½ tsp salt and ¼ tsp pepper per pound of fish themakermakes.com. - Arrange aromatics
Scatter half the julienned ginger and scallion whites evenly on a heatproof plate or shallow dish that fits your steamer. Lay the fish over this aromatic bed, then top with the remaining ginger and scallion whites. - Steam the fish
Bring 2–3 inches of water to a boil in a wok or deep skillet fitted with a bamboo steamer (or rack). Place the plate inside the steamer, cover tightly, and steam on medium-high heat: 7–10 minutes for fillets, 12–15 minutes for a whole 1.5–2 lb fish, until flesh is opaque and flakes easily at the thickest part themakermakes.com. - Prepare the soy–Shaoxing sauce
While fish steams, whisk together Shaoxing wine, soy sauce, and sugar in a small bowl until sugar dissolves. Warm gently if sugar resists dissolving. - Heat the finishing oils
In a small saucepan, combine neutral oil and sesame oil; heat over medium heat until shimmering and just beginning to smoke—about 1 minute. - Assemble and dress
Carefully transfer the steamed fish to a warmed serving platter, discarding excess liquid. Spoon the soy–Shaoxing sauce evenly over the fish. Top with sliced scallion greens and optional chili slices. - Sizzle the aromatics
Immediately pour the hot oil over the scallion and ginger garnish—the sizzle releases fragrance and blanches the scallions. Scatter cilantro (if using) over the top. Serve at once.
Advanced Tips & Variations
- Whole vs. Fillets: Steaming a whole fish makes a stunning presentation; adjust steaming time by 1–2 minutes per additional ½ lb.
- Double-Plate Method: For delicate fillets, use two plates—steam on one, then transfer to a clean plate before adding sauce to avoid a wet dish.
- Herbal Aromatics: Add a few basil leaves or cilantro stems under the fish for additional layers of aroma.
- Spiced Oil Drizzle: Infuse finishing oil with a slice of ginger and a smashed Szechuan peppercorn; remove aromatics before sizzling.
- Soy-Free Option: Use tamari and mirin in place of soy sauce and Shaoxing to keep it gluten-free.
- Make-Ahead: Prepare aromatics and sauce up to a day ahead; assemble and steam fish just before serving for peak freshness.
In-Depth Nutrition Analysis
(Per 6-oz fillet serving; yields 4 servings)
| Nutrient | Amount | % Daily Value (DV) |
|---|---|---|
| Calories | 280 kcal | 14% DV |
| Total Fat | 16 g | 20% DV |
| – Saturated Fat | 2.5 g | 13% DV |
| Sodium | 920 mg | 38% DV |
| Carbohydrates | 4 g | 1% DV |
| – Fiber | 0 g | 0% DV |
| – Sugars | 1 g | — |
| Protein | 28 g | 56% DV |
| Vitamin A | 2% DV | From aromatics |
| Vitamin C | 6% DV | From scallions & chili |
| Iron | 4% DV | From fish |
| Calcium | 2% DV | From fish & sauce |
Insight: High in lean protein and healthy fats, this dish provides muscle-supporting and brain-fueling nutrients with minimal carbs, ideal for balanced eating.
Healthier Alternatives
- Lower Sodium: Use low-sodium soy sauce and skip added salt; boost umami with a splash of fish sauce.
- Reduced Fat: Use 1 Tbsp neutral oil + 1 Tbsp sesame oil for finishing; trim visible fish skin fat before steaming.
- Aromatics Only: Omit the soy–Shaoxing sauce and finish with lime juice and a touch of chili crisp for a brighter, lighter bite.
- Paleo/Keto: Substitute liquid aminos for soy sauce and omit sugar; serve with bok choy instead of rice.
Serving Suggestions
- Rice Accompaniment: Pair with steamed jasmine or brown rice to soak up the savory sauce.
- Vegetable Side: Serve alongside simply blanched gai lan (Chinese broccoli) or sautéed snow peas.
- Noodle Bowl: Place over a nest of soba or rice noodles for a comforting noodle soup.
- Family Style: Present the whole steamed fish on the table; let diners fillet at will for an interactive meal.
Common Mistakes to Avoid
- Overcooking: Fish continues to cook off-heat—remove at the first sign of opacity to prevent dryness.
- Insufficient Drying: Pat fish completely dry; surface droplets create steam pockets that hinder even cooking.
- Excess Water: Ensure the steamer water level stays below the steaming rack—water splashes dilute sauce.
- Burnt Aromatics: Heat oil until just smoking, not browning, to avoid bitter flavors when drizzled.
Storing & Make-Ahead
Steamed fish is best enjoyed fresh but can be prepared ahead as follows:
- Aromatics & Sauce: Make and store in airtight containers up to 2 days ahead in the refrigerator.
- Gentle Reheat: Place leftover fish on a heatproof plate and steam 3–4 minutes until warmed through; reheat sauce gently in a pan and drizzle over.
- Avoid Freezing: Texture and moisture release make freezing inadvisable for optimal quality.
FAQs
Can I steam fish in the microwave?
Yes—place fish on a microwave-safe plate, cover with plastic wrap, and cook on high for 5–7 minutes, then follow the finishing steps with sauce and hot oil Bon Appétit.
What if I don’t have a bamboo steamer?
Use a metal steaming rack inside a wok or deep pot, or improvise with a heatproof plate set over a coil of foil or chopsticks as supports themakermakes.com.
How do I choose the best fish?
Select fresh, firm-fleshed white fish with a mild aroma—cod, haddock, sea bass, or snapper work beautifully themakermakes.com.
Is it necessary to use Shaoxing wine?
Shaoxing wine adds depth; if unavailable, dry sherry or a splash of sake can substitute without overpowering the fish.
Can I add other aromatics?
Yes—slices of garlic, lemongrass, or citrus peel can be steamed under the fish for nuanced complexity.
Taste the Delicate Harmony
Cantonese Steamed Fish with Ginger & Scallions is a testament to the beauty of simplicity—where fresh ingredients, gentle technique, and precise seasoning converge to create a dish that’s both elegant and comforting. As you master the steaming process and perfect the sizzling oil finish, you’ll discover how minimal steps unlock maximum flavor. Embrace this coastal classic at your next meal and let its delicate harmony transport you to the shores of Southern China.
