Cantonese Steamed Fish. This Cantonese steamed fish is a traditional and simple dish that's often served as one of the final courses in a traditional Chinese wedding banquet right before the last rice and the noodle course. This Cantonese steamed fish is one of our family's favorites. The whole fish is steamed and then dressed with julienned green onion (scallion) and ginger.

Simply by steaming it and combining the soy sauce based dressing with sizzling hot peanut oil gives this dish the flavours it needs. Take note to adjust the steam timing depending on the size of the fish. Juicy succulent white steamed fish with soy sauce served with shiitake mushroom, green onion, and tomato slices. You can have Cantonese Steamed Fish using 10 ingredients and 6 steps. Here is how you cook it.

Ingredients of Cantonese Steamed Fish

1. It's 1 of white meat fish, more or less 400 gr (I used trout fish).
2. You need 6 cloves of garlic, minced.
3. You need 4 inches of ginger, thinly sliced into toothpicks size.
4. It's 2 of green onions, thinly sliced.
5. It's 2 Tbsp of seafood soy sauce (I used Lee Kim Kee Seasoned Soy Sauce for Seafood).
6. It's 2 Tbsp of water.
7. Prepare 1/4 tsp of salt (if you like it a bit salty - I didn’t use any).
8. Prepare 1/4 tsp of white pepper powder or to taste.
9. Prepare 2 Tbsp of sesame oil.
10. You need slices of red chili peppers for garnish.

I love Chinese-style steamed fish-fresh-from-the-tank live fish steamed with soy sauce and topped I am very fortunate to have learned the secret recipe and tricks from a Cantonese chef that would. Flavors of ginger, cilantro and green onion make this light and easy Cantonese steamed fish a standout dish for a quick weeknight dinner, or the perfect side for a full Chinese meal. Choose the freshest fish Fresh fish have the following attributes: clear, shiny and bulging eyes, bright red gills, shiny and firm scales. If I were to rate how easy this dish is, I would say this is very beginner friendly.

Cantonese Steamed Fish step by step

1. Wash and pat dry the fish with paper towel. Place the fish on top of a heat resistant plate..
2. Arrange garlic on top of the fish. Add soy sauce, water, salt (if you use some), and white pepper powder..
3. Heat water in a pot until boiling. Place the fish in the pot and cover it with the lid. Steam fish for 10 minutes. Remove from the heat..
4. Place green onions, ginger, and red chili peppers on top of the fish..
5. Heat sesame oil in a small pan until it’s very hot. Pour the oil on top of the fish..
6. Serve immediately over steamed white rice! Yum! 😋.

Basically, place fish (whole or fillet) in a steam proof dish. To make the fish, pat the fish dry with kitchen towels and rub evenly with the salt, rubbing it inside the Put the plate of fish in the steamer or on the rack, cover tightly and steam until it is just cooked. Steamed fish is one of the most common dishes in the Chinese province of Canton. It is quite quick and easy to cook, and the method itself allows you to preserve all the best that nature has given it to. While the fish is steaming, prepare the sauce in a small saucepan.