Cantonese Steamed Fish is a simple and flavourful Chinese-style dish featuring fresh seabass gently steamed with salt and ginger powder until tender and flaky. The delicate fish is topped with savoury soy sauce, then finished with fragrant hot oil and spring onion, creating a beautifully aromatic and glossy finish.
Light, tender and full of umami, this steamed seabass brings together the natural sweetness of fresh fish with the savoury depth of soy sauce and the fresh, fragrant bite of spring onion. Perfect for a wholesome family meal, it pairs wonderfully with steamed rice and simple vegetable dishes.
Ingredients
- Fresh Seabass Portion or Fisher's Catch Black Cod Gindara Portion
- 1 teaspoon Salt
- 1/2 tablespoon Ginger Powder
-
Spring Onion
- Cooking Oil
- Soy Sauce
Instructions
- Wash the fish fillet and pat dry with a paper towel. Marinate the fish fillet with 1 teaspoon of salt and ½ tablespoon of ginger powder.
- Steam the fish for 8 minutes. Adjust the steaming time depending on the size and thickness of the fish fillet.
- Cut the spring onion into approximately 2-inch pieces and set aside.
- Pour the soy sauce evenly over the steamed fish.
- In a small saucepan, heat the oil over medium heat. Add the chopped spring onion and fry for about 1 minute until fragrant. Remove the spring onion and place it on top of the steamed fish. Carefully pour the hot oil over the fish and spring onion. Serve immediately.
Tips for Cantonese Steamed Fish
Pat the fish dry to remove excess moisture and help the seasoning coat the fish evenly.
Adjust the steaming time according to the size and thickness of the fish fillet. Thicker pieces may need a few extra minutes.
Pour the oil while hot to bring out the aroma of the spring onion and create a more fragrant finish.
Serve immediately while the fish is warm, tender and juicy.
What to Serve with Cantonese Steamed Fish
Cantonese Steamed Fish pairs wonderfully with steamed jasmine rice, which is perfect for soaking up the savoury soy sauce and fragrant hot oil. For a balanced meal, serve it alongside simple stir-fried or steamed vegetables such as bok choy, broccoli, choy sum or Chinese cabbage. You can also add a light soup or tofu dish to complete the meal without overpowering the delicate flavour of the fish.
FAQ
1. Can I use other fish instead of seabass?
Yes, you can use other fresh white-fleshed fish such as cod, flounder, grouper, or tilapia. Adjust the steaming time according to the size and thickness of the fish.
2. How do I know when the fish is fully cooked?
The flesh should turn opaque and flake easily when gently tested with a fork. Avoid overcooking, as this can make the fish dry.
3. How long should I steam the fish?
For a fish fillet, around 8 minutes is a good starting point. Thicker or larger pieces may require a few extra minutes.
4. Do I need to marinate the fish before steaming?
A short marinade with salt and ginger powder helps season the fish and remove any unwanted fishy smell. There is no need to marinate it for a long time.
