Cantonese Steamed Fish is a quintessential dish that showcases the delicate flavors and textures of fresh fish while elevating it with a few key ingredients. This recipe is not only a feast for the eyes but also a delight for the palate, combining the natural sweetness of the fish with the aromatic notes of ginger, scallions, and soy sauce. The appeal lies in its simplicity and the ability to highlight the quality of the fish itself, making it a perfect choice for a light, healthy meal that is both satisfying and elegant.
Why You Will Love This Recipe
Readers will love this Cantonese Steamed Fish recipe because it strikes a perfect balance between flavor and ease of cooking. The gentle steaming method preserves the fish’s natural moisture and flavor, resulting in a tender, flaky texture that is hard to resist. Additionally, this dish aligns beautifully with healthy eating habits, being low in calories and high in protein. It’s a wonderful option for those following a balanced diet, and its quick cooking time makes it perfect for busy weeknights or special occasions alike.
Tips and Tricks
- Use fresh fish whenever possible; look for varieties like whole snapper or tilapia, which are ideal for steaming.
- Marinate the fish for at least 15-30 minutes before cooking to enhance its flavor.
- To elevate the dish further, consider adding a dash of Shaoxing wine to the marinade for an extra layer of depth.
- If you don’t have a traditional steamer, a plate placed on a heatproof dish can work within a large pot, with water added to create steam.
- For a more intense flavor, you can add minced garlic along with ginger and scallions.
Make Ahead Tips
For those looking to streamline their cooking process, you can prepare the marinade and score the fish up to a day in advance. Simply keep the fish wrapped in the refrigerator until you’re ready to steam it. The marinade will infuse the fish with flavor as it sits, making it even tastier. Steamed fish is best enjoyed fresh, but if you need to store leftovers, they can be refrigerated for up to two days.
Recipe Variations
- Different Fish: Try using trout, cod, or even salmon for a different flavor profile.
- Herb Infusions: Incorporate herbs like cilantro or Thai basil for a unique twist.
- Spicy Kick: Add sliced red chili or chili oil for a spicy version of the dish.
- Alternate Cooking Methods: For a smoky flavor, consider grilling the fish instead of steaming.
How to Serve
Serve the Cantonese Steamed Fish on a large platter, garnished generously with freshly chopped scallions and cilantro. Drizzle the warming soy sauce mixture over the top just before serving to enhance the dish’s aroma and visual appeal. Pair it with fluffy steamed jasmine rice and stir-fried seasonal vegetables for a complete meal.
Pairing Suggestions
For drink pairings, a chilled glass of dry Riesling or Sauvignon Blanc complements the delicate flavors of the fish beautifully. If you prefer non-alcoholic options, jasmine tea or a refreshing iced green tea can enhance the dining experience. On the side, consider serving stir-fried bok choy or a light cucumber salad to balance the meal, and finish with coconut pudding for dessert.
How to Store
Leftovers can be stored in an airtight container in the refrigerator for up to two days. If you want to freeze leftovers, wrap them tightly in plastic wrap, then place them in a freezer-safe container for up to one month. To reheat, gently steam the fish again until warmed through, but be careful not to overcook.
Equipment Needed
- A bamboo or metal steamer (if you don’t have one, a large pot with a heatproof plate will suffice)
- A sharp knife for scoring the fish
- A heatproof dish to hold the fish while steaming
- A mixing bowl for the marinade
Dietary Adaptations
For those looking to adapt the recipe, consider using tofu or tempeh as a protein substitute for a vegan version. For a gluten-free option, replace soy sauce with tamari. Ensure that any added sauces or seasonings are also gluten-free.
Seasonal Adaptations
In the summer, enhance the dish with fresh herbs like basil or mint, while in the winter, consider adding root vegetables like carrots or radishes to the steaming pot for added flavor and nutrition.
Recipe FAQs
- What kind of fish is best for steaming? Fresh white fish like snapper or tilapia are excellent choices.
- How long should I steam the fish? Typically, 8-10 minutes is sufficient, but this depends on the thickness of the fish.
- Can I use a different sauce? Yes, feel free to experiment with sauces like oyster sauce or a homemade ginger-garlic sauce.
- What if I don’t have ginger? You can substitute it with grated turmeric or a dash of ground ginger for a different flavor.
How To Make Cantonese Steamed Fish
Cantonese Steamed Fish
Cantonese Steamed Fish is a quintessential dish that showcases the delicate flavors and textures of fresh fish while elevating it with a few key ingredients.
Ingredients
- 1 whole fish (such as red snapper or tilapia), cleaned and scaled
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 3-4 slices of fresh ginger
- 2-3 scallions, cut into long strips
- 1 tablespoon Shaoxing wine (optional)
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions
- Begin by preparing the fish. Rinse it under cold water and pat it dry with paper towels.
- Score the fish diagonally on both sides, about 2-3 cuts on each side.
- In a small bowl, mix the soy sauce, sesame oil, and Shaoxing wine.
- Rub the marinade generously over the fish, making sure to get it into the scores and the cavity. Season with salt and pepper to taste.
- Place slices of ginger inside the cavity and on top of the fish, then sprinkle the scallion strips over it.
- Set up your steamer and bring water to a boil. If using a pot, place a heatproof dish with the fish inside on top of a steaming rack or a plate.
- Steam the fish for about 8-10 minutes, or until the flesh flakes easily with a fork.
- Carefully remove the fish from the steamer and transfer it to a serving platter.
- Garnish with fresh cilantro and serve immediately.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 135Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 24mgSodium 544mgCarbohydrates 10gFiber 1gSugar 1gProtein 13g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Cantonese Steamed Fish is a dish that embodies the essence of simplicity and freshness in cooking. With its elegant presentation and delightful flavors, it’s perfect for both everyday meals and special occasions. I hope you find joy in preparing and sharing this dish, as it brings a taste of traditional Cantonese cuisine right to your table. Happy cooking!
