Cantonese steamed fish is cooked whole or in fillets over high heat for just a few minutes, then finished with hot oil, soy sauce and spring onion poured over at the table. The technique keeps the fish moist and delicate, and the finishing step of hot oil is what gives the dish its signature aroma.
The basic method
FAQ
How do I know when the fish is done?
The flesh should flake easily and look opaque all the way through, whole fish take slightly longer than fillets of the same weight.
What fish works best for this method?
A firm white fish such as seabass or sea bream is traditional, though salmon works well too, as in our teriyaki salmon.
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- Bamboo steamer. For steaming fish evenly over a wok or pan.
