Cantonese Steamed Fish
Cantonese steamed fish is a staple dish in my family. I’m not kidding when I say we cook this at least once a week! It’s super easy, comes together in less than 30 minutes, so healthy and tastes delicious. You can choose any types of fish for this recipe. However, […]
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 kg tilapia fish (or any fish of your choice)
- 3 -5 green onions, thinly sliced
- 15 g ginger (some julienned, some sliced)
- 1 tbsp Shaoxing cooking wine
- 2 tbsp seafood soy sauce (or you can use light soy sauce with a pinch of sugar)
- 3 tbsp hot vegetable oil
Instructions
- 1
Slice green onions and ginger. Set aside.
- 2
Clean and descale the fish using a fish scale remover or a small knife. Rinse the fish and set aside.
- 3
Insert a few slices of ginger and some green onions in the belly part of the fish. On a large plate, put a few slices of ginger before laying the fish on top. This prevents the skin from sticking onto the plate.
- 4
Steam for 12-15 minutes. This depends on how big your fish is. For my 1kg tilapia, it was quite thick so I steamed it for 15 minutes. To check if the fish is cooked, stick a chopstick into the thickest part, and it should feel tender with no blood coming out.
- 5
Once cooked, plate ginger and green onion slices on top of the fish. Pour hot oil directly on top, then finish off with Shaoxing wine and soy sauce.