Name: Easy and Delicious Cantonese Steamed Fish in Just 20 Minutes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 10 ounces Fish Fillet (like sea bass or tilapia); 1 teaspoon Salt (adjust for low-sodium preferences); 3 pieces Scallions (substitute with green onions if needed); 1 inch Ginger, julienned (galangal serves as a great alternative); 1/4 cup Cilantro (try parsley for a different flavor profile); 3 tablespoons Light Soy Sauce (swap with tamari for gluten-free option); 1 teaspoon Sugar (honey or agave can also work); 1/4 cup Hot Water (helps dissolve sauce ingredients); 2 tablespoons Vegetable Oil (canola or olive oil are excellent substitutes)

As the steam rises, the fragrant notes of ginger and scallions fill the air, transporting me to a charming dim sum restaurant bustling with energy. This Quick & Flavor-Packed Cantonese Steamed Fish recipe captures that essence, transforming any weeknight dinner into a delightful culinary experience. With just 20 minutes of prep, this dish offers an effortlessly delicious way to savor fresh fish while embracing traditional Chinese flavors. Plus, it’s gluten-free with simple ingredient substitutions, making it a versatile option for various dietary needs. Whether you’re looking to impress guests or simply enjoy a cozy meal at home, this dish is sure to please. Are you ready to dive into the uplifting world of Cantonese cuisine?

Why is this Cantonese Steamed Fish special?

Quick and Easy: This recipe takes just 20 minutes, making it perfect for busy weeknights.

Flavor Explosion: The harmonious blend of ginger, scallions, and light soy sauce brings a depth of flavor that tantalizes the taste buds.

Health-Conscious: With options like tamari for gluten-free and low-sodium choices, it’s suitable for various dietary preferences.

Versatile Ingredients: Feel free to swap in different fish or herbs, allowing you to make it your own.

Impressive Yet Simple: This dish elevates your dinner table, impressing family and friends without putting in too much effort. Dive into this culinary delight and serve it alongside steamed jasmine rice for a complete meal!

Cantonese Steamed Fish Ingredients

• Get ready to create a delightful dish with these simple ingredients!

For the Fish

Fish Fillet – Use 10 ounces of delicate white fish like sea bass or tilapia for optimal freshness and flavor.
Salt – 1 teaspoon enhances the fish’s natural taste; feel free to adjust for low-sodium preferences.

For the Aromatics

Scallions – 3 scallions add a fresh, aromatic punch; you can substitute with green onions if needed.
Ginger – 1 inch, julienned, brings warmth and spice; galangal serves as a great alternative.
Cilantro – 1/4 cup adds refreshing herbaceous notes; try parsley for a different flavor profile.

For the Sauce

Light Soy Sauce – 3 tablespoons deliver umami and saltiness; swap with tamari for a gluten-free option.
Sugar – 1 teaspoon balances the sauce’s saltiness with subtle sweetness; honey or agave can also work well.
Hot Water – 1/4 cup helps dissolve sauce ingredients for a smooth consistency.

For Cooking

Vegetable Oil – 2 tablespoons for frying aromatics; canola or olive oil are excellent substitutes.

Each of these key ingredients plays a special role in making your Cantonese Steamed Fish a spectacular dish to share!

Step‑by‑Step Instructions for Cantonese Steamed Fish

Step 1: Prepare Aromatics
Start by washing and cutting the scallions into 2-inch lengths. Then, julienne the ginger into thin strips and chop the cilantro finely. Set these fragrant aromatics aside on a plate, as they will enhance your Cantonese Steamed Fish later in the process.

Step 2: Make Sauce
In a mixing bowl, combine 3 tablespoons of light soy sauce (or tamari for a gluten-free option), 1 teaspoon of salt, and 1 teaspoon of sugar. Pour in 1/4 cup of hot water and whisk the ingredients together until the sugar is fully dissolved. Set this flavorful sauce aside to develop its rich taste as you prepare the fish.

Step 3: Set Up Steamer
Fill a wok or large pot with 1-2 inches of water, ensuring it won’t touch the plate during steaming. Bring the water to a gentle boil over medium heat. This steaming setup will create the warm environment necessary for cooking your Cantonese Steamed Fish to perfection.

Step 4: Prepare Fish
Rinse the 10-ounce fish fillet under cool water, then gently pat it dry with a paper towel. Place the fish on a heat-proof plate, ensuring it fits comfortably in your steamer. This preparation step is crucial for achieving that flaky texture that makes steamed fish so delightful.

Step 5: Steam Fish
Once the water is boiling, carefully place the plate with fish into the steamer basket or directly in the pot. Cover with a lid and let the fish steam for about 7-10 minutes. The fish should become opaque and flake easily when tested with a fork or knife, indicating it’s perfectly cooked.

Step 6: Drain and Garnish
After steaming, carefully remove the plate from the pot and drain any excess liquid that has accumulated. Garnish the fish with a third of the prepared scallions, ginger, and cilantro. This adds an aromatic brightness to your Cantonese Steamed Fish that complements its delicate flavor.

Step 7: Make and Add Sauce
In a small pan, heat 2 tablespoons of vegetable oil over medium heat. Sauté the remaining ginger and scallions until fragrant, about 30 seconds. Then, pour in the prepared soy sauce mixture, allowing it to bubble for just a minute before drizzling it generously over the steamed fish.

Step 8: Final Touch
For an extra layer of flavor, consider the optional step of heating additional oil and pouring it over the raw aromatics before serving. This enhances their taste and aroma, making your Cantonese Steamed Fish truly irresistible. Enjoy the impressive result that warms the heart and tantalizes the taste buds!

Cantonese Steamed Fish Variations to Try

Feel free to take your Cantonese Steamed Fish to new heights with these creative twists and substitutions that make your dish uniquely yours.

Substitute Fish: Change the fish fillet, opting for cod or haddock for a completely different taste experience. Each fish brings its own flavor and texture, making it fun to experiment!
Herb Swap: Replace cilantro with parsley if you prefer a milder herb. This slight change keeps the dish fresh while introducing a different aromatic profile.
Gluten-Free Twist: Use tamari instead of light soy sauce for a gluten-free version while still maintaining that savory umami flavor. Your dinner guests will love this adaptation!
Vegetable Boost: Add bell peppers or bean sprouts as an extra garnish, bringing in a delightful crunch and a pop of color. These veggies not only add texture but also elevate the visual appeal.
Citrus Zest: For a zesty kick, mix in lemon or lime juice to the sauce for a bright finish. It balances the richness of the fish beautifully, giving it a refreshing twist.
Sweet Heat: Incorporate a splash of chili oil or sliced fresh red chili for an added layer of heat. This can take your dish from mild to fiery, perfect for those who like a little spice!
Low-Sodium Option: Reduce or omit salt altogether for a low-sodium choice, ensuring it’s heart-healthy without compromising on taste. Experience how flavor can shine through simple adjustments!
Cooking Method: If you’re feeling adventurous, try pan-searing the fish instead of steaming for a crispy exterior. This method showcases a different texture, which can create an entirely new dining experience.

These variations allow you to easily customize the dish to suit your palate while maintaining the comforting essence of Cantonese cuisine. Dive deeper into creating a meal that sings with your personal flavors, and pair it with steamed jasmine rice for a complete feast!

How to Store and Freeze Cantonese Steamed Fish

Fridge: Store leftover Cantonese Steamed Fish in an airtight container for up to 1 day. Reheat gently in a steamer to preserve moisture and flavor.
Freezer: For longer storage, freeze the fish tightly wrapped in plastic wrap and foil for up to 2 months. Thaw in the refrigerator before reheating.
Aromatics: Any prepared aromatics can be stored in the fridge for up to 24 hours. Make sure to keep them in an airtight container.
Reheating Tips: To retain that flaky texture, avoid reheating fish in a microwave. Instead, use gentle steaming or a covered pan on low heat.

Expert Tips for Cantonese Steamed Fish

Freshness Matters: Always select fresh fish fillets that are firm to the touch, ensuring optimal flavor and texture in your Cantonese Steamed Fish.
Gluten-Free Option: For a gluten-free alternative, use tamari instead of light soy sauce, ensuring everyone can enjoy this delicious dish.
Steaming Technique: Avoid reheating left-over fish in the microwave to prevent it from drying out; instead, steam it again briefly for the best results.
Perfect Doneness: Check the fish’s doneness using a butter knife; it should flake easily yet remain tender—overcooking can lead to a dry texture.
Aromatic Boost: Heat the vegetable oil until shimmering before sautéing the aromatics to enhance their flavors, leading to a more aromatic Cantonese Steamed Fish.

Make Ahead Options

These Cantonese Steamed Fish preparations are perfect for busy weeknights, allowing you to enjoy a delicious, homemade meal in no time! You can prep the aromatics (scallions, ginger, and cilantro) up to 24 hours in advance; simply store them in an airtight container in the refrigerator to maintain their freshness. Additionally, the soy sauce mixture can be made the day before and kept refrigerated. When you’re ready to serve, simply steam the fish and drizzle the prepared sauce over it for restaurant-quality results. This way, you save valuable time while ensuring your Cantonese Steamed Fish is just as delightful as if it were made from scratch on the spot!

What to Serve with Cantonese Steamed Fish

Elevate your dining experience with a delightful array of side dishes that perfectly accompany the soothing flavors of this Cantonese masterpiece.

Steamed Jasmine Rice: Rice is a classic pairing that absorbs the flavorful sauce, creating a balanced bite with every spoonful.
Stir-Fried Bok Choy: This vibrant green adds a crisp texture and a slight bitterness that beautifully contrasts the tender fish. The sautéed garlic enhances the dish with aromatic warmth.
Sesame Noodles: These are a fantastic choice, offering a nutty flavor and chewiness that provide a satisfying complement to the flaky fish. Tossed with a light soy sauce dressing, they add depth to your meal.
Cucumber Salad: Light and refreshing, this salad brings a cool crunch to the table. Tossed with rice vinegar and sesame oil, it’s the perfect palate cleanser.
Chili Garlic Sauce: For those who enjoy a spicy kick, this sauce elevates the flavors of the steamed fish, adding an exciting heat that tantalizes the taste buds.
Hot Green Tea: A warm cup of green tea rounds off your meal, its earthy tones synergizing with the fresh, light essence of Cantonese Steamed Fish—perfect for unwinding after dinner.

Cantonese Steamed Fish Recipe FAQs

What type of fish is best for Cantonese Steamed Fish?
I recommend using delicate white fish like sea bass, flounder, or tilapia, as they provide optimal freshness and flavor. Ensure that the fish is firm to the touch and has a pleasant sea aroma to guarantee the best results.

How should I store leftover Cantonese Steamed Fish?
Store leftover Cantonese Steamed Fish in an airtight container in the refrigerator for up to 1 day. When reheating, I suggest using a steamer to gently warm the fish, which helps retain its moisture and prevents it from becoming dry.

Can I freeze Cantonese Steamed Fish?
Absolutely! To freeze, tightly wrap the fish in plastic wrap and then in aluminum foil to prevent freezer burn, storing it for up to 2 months. When you’re ready to use it, simply thaw the fish in the refrigerator overnight before reheating using a steamer to keep it moist.

What if my fish overcooks while steaming?
If your fish becomes overcooked and turns dry, don’t worry! You can slice it and use it in a fresh salad or coconut curry, which adds moisture back into the dish. Additionally, serving it with a flavorful broth or sauce can help enhance the overall experience.

Are there any dietary considerations I should keep in mind?
For those needing a gluten-free option, simply replace regular soy sauce with tamari. Always check the labels to ensure that the ingredients are safe for any allergies you may have. Fortunately, this recipe is naturally low in sodium, making it suitable for most dietary needs.

Can I prepare the aromatics in advance for this recipe?
Yes! You can prepare the scallions, ginger, and cilantro up to 24 hours in advance. Store them in an airtight container in the refrigerator, which allows you to save time on busy weeknights while still enjoying a flavorful and aromatic Cantonese Steamed Fish dish.

Cantonese Steamed Fish Recipe FAQs