Cantonese Steamed Fish with Ginger and Scallion
Local name: 清蒸鱼
In short: Whole white fish steamed until just opaque, then topped with ginger and scallions, hot oil and a splash of seasoned soy sauce. It takes about 27 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 175 kcal
Steamed whole fish is the centerpiece of a Cantonese banquet and a New Year table, where a fish served whole stands for abundance. The method is simple: steam it over ginger and scallions for a few minutes, then pour sizzling oil over fresh strands of both and finish with light soy sauce. Done right, the flesh is silky and sweet. Fresh fish matters more than anything else here, and timing matters nearly as much.
Instructions
- Pat the fish dry. Make 2 or 3 shallow diagonal cuts on each side at the thickest part. Rub the skin and cavity with the wine and salt.
- Lay the ginger slices and scallion pieces on a heatproof plate and set the fish on top. This lifts it off the plate so steam circulates evenly.
- Bring water to a rolling boil in a wok or large pot fitted with a steaming rack. Set the plate on the rack, cover and steam over high heat for 8 to 10 minutes.
- Test at the thickest part: the flesh by the bone should be opaque and flake easily (63°C/145°F). If not, steam 1 to 2 minutes more.
- While the fish steams, stir the soy sauce, water and sugar together. Lift out the plate, pour off the cloudy liquid and discard the cooked ginger and scallions.
- Top the fish with the shredded ginger, scallion strands, cilantro and chili. Heat the oil in a small pan until it shimmers and just starts to smoke, then pour it over the topping so it sizzles. Pour the soy mixture around the fish and serve at once.
Tips
- Ask the fishmonger to scale and gut the fish. Fillets of firm white fish also work: steam them for 5 to 6 minutes, depending on thickness.
- Do not skip the fresh topping. The hot oil lightly cooks the raw strands and releases their aroma, which is the signature of the dish.
Questions and answers
How do I know when steamed fish is done?
The eye turns white and the flesh at the thickest part is opaque and flakes when pressed. Err on the side of slightly under, since it keeps cooking for a minute on the hot plate.
Should I keep the liquid from the plate?
No. The liquid released by the fish can taste muddy, so pour it away. The seasoned soy sauce you add at the end serves as the sauce.
Which fish works best for steaming?
Mild, firm white fish such as sea bass, bream, snapper, grouper or even trout. It should be as fresh as possible, because the light seasoning lets any off flavor show.
How long does it take to make Cantonese Steamed Fish with Ginger and Scallion?
About 27 min in total: 15 min of preparation and 12 min of cooking.
How many calories are in Cantonese Steamed Fish with Ginger and Scallion?
About 175 kcal per serving, with 18 g of protein, 3 g of carbohydrates and 10 g of fat. These values are estimates.
Nutrition per serving
| Calories | 175 kcal |
|---|---|
| Protein | 18 g |
| Carbohydrates | 3 g |
| Fat | 10 g |
| Fiber | 0 g |
| Sugar | 1 g |
| Sodium | 880 mg |
Estimated values, calculated from the ingredients.
