Cantonese Steamed Fish

Method11 steps · about 20 min

1. 1

   Step 1: Cut the 2 scallions into 2-inch lengths, halve lengthwise and julienne thinly. Thinly slice and julienne the 2 tbsp ginger and roughly chop the small bunch of cilantro (1 small bunch). Reserve about one-third of each aromatic on a separate plate for the fresh garnish. Keep the remaining scallion whites separate from the remaining greens.

   Uses 2 scallions, thinly julienned · 2 tbsp ginger, thinly julienned · 1 small bunch cilantro, roughly chopped

   
2. 2

   Step 2: Mix all 1½ tbsp light soy sauce, ⅛ tsp salt, ⅛ tsp sugar and 2 tbsp hot water in a small bowl until the salt and sugar dissolve. Set the sauce aside.

   Uses 1½ tbsp light soy sauce · 1/8 teaspoon salt · 1/8 teaspoon sugar · 2 tablespoons hot water

   
3. 3

   Step 3: Set an elevated steaming rack in a lidded wok, deep skillet or pot that can hold the fish plate. Add water to a depth of 1–2 inches, below the plate level, and bring it to a boil. Have extra hot water available if the steamer needs topping up.

   Uses water for the steamer, as needed

   
4. 4

   Step 4: Pat the 10 oz white-fish fillet dry and lay it on a heatproof plate that fits the steamer. Carefully set the plate above the boiling water from step 3. Adjust the heat to medium so the water stays at a slow boil with steady steam.

   Uses 10 oz delicate white fish fillet · Boiling water beneath the elevated steaming rack

   
5. 5

   Step 5: Cover and steam the fish from step 4. For very small, thin fillets about ½ inch thick, use 4–5 minutes as a guide and check at 4 minutes; otherwise use 7–10 minutes and check at 7. At the thickest point, the fish should reach 63°C and be opaque and easily separated with a fork; a butter knife should also pass through easily. If needed, keep steaming and recheck in 1–2 minutes. Maintain steady steam and top up the water with hot water if needed.

   First fish doneness check · 7 minUses Fish on its plate above the steaming water · water for the steamer, as needed

   
6. 6

   Step 6: Turn off the heat. Use heatproof grips to lift the plate and carefully drain away the liquid, keeping the fish on the plate. Spread the reserved raw one-third of the scallions, ginger and cilantro from step 1 over the cooked fish.

   Uses Fully cooked fish on its hot plate · About one-third of each prepared aromatic

   
7. 7

   Step 7: Heat all 2 tbsp vegetable oil in a small wok or saucepan over medium-high heat. Add the remaining two-thirds of the prepared julienned ginger from step 1 and fry for 1 minute.

   Fry ginger for fish sauce · 1 minUses 2 tablespoons vegetable oil · Remaining two-thirds of prepared ginger

8. 8

   Step 8: Add all the remaining prepared scallion whites from step 1 to the sizzling ginger and oil from step 7. Cook for 30 seconds.

   Cook scallion whites · 1 minUses Sizzling ginger with the full sauce oil · Remaining julienned scallion whites for the sauce

9. 9

   Step 9: Add the remaining scallion greens and cilantro from step 1 to the ginger and scallion whites from step 8. Stir them through so the mixture sizzles.

   Uses Sizzling ginger and scallion whites with sauce oil · Remaining julienned scallion greens for the sauce · Remaining chopped cilantro for the sauce

10. 10

    Step 10: Pour all the dissolved soy mixture from step 2 into the sizzling aromatics from step 9. Bring it to a bubble and cook for about 30 seconds, until the scallions and cilantro are just wilted.

    Finish bubbling aromatic sauce · 1 minUses Sizzling sauce aromatics with oil · All dissolved soy, salt, sugar and hot-water mixture

11. 11

    Step 11: Pour all the hot aromatic sauce from step 10 over the drained cooked fish and fresh garnish from step 6. Serve immediately as two portions, with optional separately prepared steamed white rice.

    Uses Hot aromatic soy sauce · Drained steamed fish with its fresh aromatic garnish · ready steamed white rice for serving, optional