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. For a full recipe, see steamed fish with ginger and spring onion.
The basic method
- Score the fish lightly and place on a heatproof plate with slices of ginger underneath and on top.
- Steam over high heat, allowing roughly 8 to 10 minutes per 500g, until just cooked through.
- Discard the steaming liquid, top with fresh ginger and spring onion, then pour over sizzling hot oil and a splash of light soy sauce to finish.
Choosing the right size fish
A whole fish around 400 to 600g steams evenly within the standard timing, much larger and the outside can overcook before the centre is done, if cooking a bigger fish, extend the steaming time gradually and check with a knife at the thickest part rather than guessing.
Timing the hot oil finish
Have the ginger, spring onion and soy sauce ready on the fish before the oil is hot, since the oil needs to be poured the moment it starts smoking, waiting even a minute lets it cool below the temperature needed to properly sizzle the aromatics. The same ginger and spring onion flavour also works as a sauce on its own, as in our ginger scallion oil.
Wild vs farmed fish
A sustainably sourced, firm white fish or salmon both take well to this method, the technique itself matters more than the exact species, as long as the fish is fresh and suited to steaming whole or in fillets.
Why this method is so loved
Steamed whole fish is a centre piece of Cantonese family meals and banquets, especially at Chinese New Year, when a whole fish stands for abundance. Steaming keeps the flesh soft and moist, and the finish of hot oil poured over spring onion and ginger, followed by seasoned soy, gives a clean, fresh flavour that lets the fish shine.
What you need
- A whole fish of about 500 to 700 g, cleaned and scaled, or two thick fillets.
- Fresh ginger cut into fine strips, and spring onion cut into long thin shreds.
- A seasoned soy sauce for fish, or light soy mixed with a little sugar and hot water.
- A wok or wide pan with a lid and a rack, or a large bamboo steamer, and a heatproof plate that fits inside.
- A neutral oil heated until just smoking.
Steaming fillets instead of a whole fish
Fillets of sea bass, cod, haddock or salmon all work. Steam thin fillets for 5 to 7 minutes and thicker pieces for 8 to 10 minutes. Lay the fillets skin side down on a few slices of ginger so the steam can reach underneath, then finish with the hot oil and soy in the same way.
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.
Can I use frozen fish?
Yes. Thaw it fully in the fridge and pat it dry first, as fish steamed from frozen cooks unevenly and releases a lot of water.