Cantonese Steamed Fish with Ginger and Scallions Recipe
Delicate steamed fish with ginger and scallions is one of the most classic dishes of Cantonese cuisine. It’s light, aromatic, and very simple – in China it’s often served at family celebrations, because a whole fish symbolizes abundance. For a home version you can use fillets, which makes it easier and quicker.
This dish showcases the essence of Cantonese cooking: fresh fish, minimal seasoning, and a focus on clean, delicate flavors. The hot oil poured over ginger and scallions at the end releases an intense aroma that makes the simple ingredients taste restaurant-quality.
Chef's tips
Choose the freshest fish you can find – the fewer seasonings there are, the more important the quality of the fish becomes. Don’t skip drying the fillets before steaming; this helps them cook evenly and prevents the sauce from becoming too watery. Have the hot oil and sauce ready just before the fish is done so you can serve it immediately.
How to serve
Serve the fish family-style in the center of the table, with bowls of steamed jasmine rice and a couple of light vegetable sides, such as stir-fried bok choy or a quick cucumber salad with rice vinegar. Spoon some of the aromatic sauce from the plate over the rice.
Ingredients
- white fish fillets e.g. cod, pollock, hake - 500 g
- fresh ginger piece about 4 cm - 20 g
- scallions - 4 piece
- light soy sauce - 3 tablespoon
- sugar - 1 teaspoon
- vegetable oil - 3 tablespoon
- vegetable oil optional - 0.5 teaspoon
- salt for lightly sprinkling the fish
- white pepper optional - 0.25 teaspoon
Preparation
- Pat the fish fillets dry with paper towels, lightly salt and sprinkle with white pepper on both sides. Set aside for 10 minutes.
- Peel the ginger and slice it into very thin slices, then into thin matchsticks. Cut the scallions into long thin strips (you can score them lengthwise and separate into strands).
- On an ovenproof plate or shallow bowl, arrange half of the ginger and some of the scallions. Place the fish fillets on top, then add the remaining ginger over the fish.
- Prepare a pot or deep pan with a lid, large enough to hold the plate with the fish. Pour about 2–3 cm of water into the bottom and bring to a boil.
- When the water is producing strong steam, carefully place the plate with the fish on a steaming rack or an inverted bowl so the plate does not touch the water. Cover with a lid.
- Steam for 8–10 minutes (depending on the thickness of the fillets), until the fish turns opaque and flakes easily when pierced with a fork.
- In a small saucepan, mix the soy sauce, sugar, and 2 tablespoons of water. Heat until the sugar dissolves and the sauce is hot but not boiling.
- Heat the vegetable oil in a pan until very hot – it should just begin to smoke lightly.
- Remove the plate with the fish from the steamer. Sprinkle the fish with the remaining scallions. Pour the hot soy sauce over the fish, then very carefully pour the hot oil over it – it should sizzle slightly and release the aroma of the ginger and scallions.
- Finally, drizzle with sesame oil if using. Serve immediately with rice.
Storage
Ryba na parze jest najlepsza świeża. Jeśli zostanie, przechowuj w lodówce do następnego dnia i podgrzej delikatnie na parze lub w mikrofalówce pod przykryciem.
