Cantonese Steamed Whole Fish
A delicate whole fish infused with ginger, scallions, and soy sauce, steamed until tender and topped with hot oil that releases fragrant flavors. A restaurant-quality dish that feels impressive but requires only basic steaming technique.
- Total time
- 25 min
- Servings
- 2
- Calories
- 310
- Protein
- 42g
Ingredients
- 1.5 lb Whole white fish (sea bass, halibut, or porgy), cleaned and scaled
- 3 tablespoons, thinly sliced Fresh ginger, peeled
- 4 stalks Scallions (green onions)
- 3 tablespoons Soy sauce
- 3 tablespoons Neutral oil (vegetable or canola)
- 1 tablespoon Rice vinegar
Instructions
- 1
Place the whole fish on a cutting board with the head pointing toward you. Use a sharp knife to check that it has been cleaned inside (belly should be empty); rinse the fish inside and outside under cold water, then pat completely dry with paper towels.
- 2
Make 3 shallow cuts, each about 1/4-inch deep, across the thickest part of the fish's body (behind the head), slicing straight down through the skin and a little into the flesh, like scoring bread.
- 3
Cut the scallions lengthwise in half from white root to green tip, then cut each half into 2-inch-long pieces.
- 4
Fill the bottom of a large pot or wok with water to a depth of about 2 inches and set a bamboo or metal steamer rack on top so the rack sits above the water (the water should not touch the rack).
- 5
Bring the water to a rolling boil over high heat; you should see large, vigorous bubbles breaking the surface continuously, about 3–4 minutes.
- 6
Place the fish on a heatproof plate or shallow dish that will fit inside your steamer with room around it on all sides; scatter half of the ginger slices and half of the scallion pieces inside and on top of the fish.
- 7
Carefully set the plate with the fish onto the steamer rack, keeping your hands away from the rising steam; cover the pot with the lid.
- 8
Steam over high heat for 10–12 minutes, until the thickest part of the fish (near the head) is completely opaque white when you gently press it with a fork, and the flesh pulls away from the bones easily.
- 9
While the fish steams, heat the 3 tablespoons of oil in a small saucepan over medium-high heat for about 90 seconds, until it shimmers and slides quickly when you tilt the pan.
- 10
When the oil is hot, immediately pour the 3 tablespoons of soy sauce and 1 tablespoon of rice vinegar into the hot oil; it will sizzle loudly and release a sharp, savory aroma—stir briefly.
- 11
Carefully remove the steamed fish from the pot using thick oven mitts or a folded towel to protect your hands from steam.
- 12
Scatter the remaining ginger slices and scallion pieces over the top of the cooked fish in a single layer covering the surface.
- 13
Carefully pour the hot soy-oil mixture slowly over the fish; the liquid will sizzle on contact and release fragrant steam.
- 14
Let the fish rest for 1 minute, then serve directly from the plate.
Tools you’ll need
- Large pot or wok (12+ inches)
- Bamboo or metal steamer rack
- Heatproof plate or shallow ceramic dish (9–10 inches)
- Sharp knife
- Cutting board
- Paper towels
- Small saucepan
- Fork
- Wooden spoon
- Tongs or slotted spatula
- Thick oven mitts or kitchen towel
- Measuring spoons
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