Best 3 Cantonese Steamed Fish Recipes

Cantonese steamed fish is a classic dish that showcases the delicate flavors of fresh fish and the aromatic blend of Cantonese seasonings. The simplicity of this dish allows the natural flavors of the fish to shine through, while the addition of ginger, scallions, and soy sauce creates a harmonious balance of flavors and aromas. Whether you prefer a mild or a more pronounced flavor, Cantonese steamed fish can be tailored to your taste preferences by adjusting the amount of seasonings used. This article will delve into the secrets of preparing a perfect Cantonese steamed fish, guiding you through the selection of the right fish, the preparation of the aromatic sauce, and the technique of steaming to achieve that perfect texture and flavor.

Check out the recipes below so you can choose the best recipe for yourself!

CANTONESE STEAMED FISH

Cantonese Steamed Fish image

Juicy succulent white steamed fish with soy sauce served with shiitake mushroom, green onion, and tomato slices. It's a classic Cantonese way to prepare fresh whole fish.

Provided by Namiko Chen

Categories Main Course

Time 1h

Number Of Ingredients 10

Ingredients

1 whole red snapper
1 tomato
1 oz dried shiitake mushrooms
1 knob ginger ((½ inch, 1.3 cm))
2 green onions/scallions
1 Tbsp usukuchi (light-colored) soy sauce
1 Tbsp oyster sauce
1 Tbsp roasted sesame oil
2 Tbsp shaoxing rice wine
freshly ground black pepper

Steps:

Gather all the ingredients.
Soak dried mushrooms. Put the dried mushrooms in a bowl. Pour over boiling water to cover and soak 20 minutes until soft. Meanwhile, you can prepare other ingredients. Once hydrated, strain the liquid into another bowl, squeezing any excess liquid from the mushrooms (this is Shiitake Dashi, and you can use this umami-rich broth in other cooking). Cut off the stems (discard them) and slice the mushrooms.
Slice the tomato, cut green onions into matchsticks, and peel ginger and cut into fine matchsticks.
Rinse the fish inside and out under running cold water and pat dry with kitchen paper. Using a sharp knife, make three diagonal slits on both sides of the fish.
Arrange the tomato on the base of a heatproof platter that will fit inside a wok. Lay the fish on top.
Mix together the soy sauce, oyster sauce, sesame oil and rice wine in a small bowl and season with pepper.
Pour the sauce over the fish and sprinkle over the mushrooms and ginger. Cover with saran wrap and leave to marinate in the fridge for about 20 minutes.

Nutrition Facts : Calories 262 kcal, Carbohydrate 8 g, Protein 42 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 74 mg, Sodium 412 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 4 g, ServingSize 1 serving

CANTONESE STEAMED FISH WITH GINGER, CILANTRO & GREEN ONIONS

Cantonese Steamed Fish with Ginger, Cilantro & Green Onions image

Flavors of ginger, cilantro and green onion make this light and easy Cantonese steamed fish a standout dish for a quick weeknight dinner, or the perfect side for a full Chinese meal. Recipe from the Taste Of The Place cookbook.

Provided by Susan Ng

Categories Side or light entree

Number Of Ingredients 9

Ingredients

3 frozen white fish fillets (about 1 pound total), thawed overnight in the refrigerator, drained and patted dry - use basa, cod, rockfish, or any firm, white fish you like
1 tablespoon Chinese cooking wine (substitute dry sherry if Chinese cooking wine is unavailable)
A few dashes of ground white pepper (feel free to substitute regular black pepper, it will just leave little black flakes that might not look quite as pretty)
3 - 1/8 inch slices of ginger, peeled and cut into thin matchstick strips
2 green onions, cut into 2-inch pieces, then cut vertically into thin silken strips
4 sprigs of cilantro, stems removed and leaves roughly chopped
1 tablespoons canola oil or other neutral flavored, high heat oil
2 tablespoons to 1/4 cup seasoned soy sauce for seafood (if you can't find seasoned soy sauce for seafood make your own mixture with 2 tablespoons soy sauce, 1 tablespoon Chinese cooking wine, 1 tablespoon water, and 1 teaspoon brown sugar)
1/4 teaspoon sesame oil

Steps:

Pour an inch of water in a wide skillet with a well fitting lid. Bring the water to a boil, then reduce the heat until just simmering.
Cut the fish fillets into 2 to 3 inch pieces. Lay the pieces on a heat-proof plate that will fit easily inside the skillet (this same plate can be used for serving, if you like), or a steamer insert. Drizzle the cooking wine over top, sprinkle with white pepper, and scatter over ginger strips. Place the plate or steamer insert into the skillet or pot with the simmering water, cover with the lid, and steam until the fish is flakey and almost opaque throughout. The time this takes will vary significantly depending on the thickness of your fish - anywhere from 5 to 12 minutes. Carefully remove the plate or steamer insert, discarding the water and ginger strips. It will continue cooking after it's removed from the heat, so be sure to pull it from its steamy pan when the center still has a touch of translucency.
If using a steamer insert, move the fish to a serving plate. Scatter the onions and cilantro over the fish.
Heat the canola oil in a small skillet until just beginning to smoke. Carefully pour the hot oil over the steamed fish. Sparingly drizzle everything with the seasoned soy sauce and sesame oil.

CHINESE STEAMED WHITE FISH FILLET WITH TOFU (CANTONESE STYLE)

Chinese Steamed White Fish Fillet with Tofu (Cantonese Style) image

This looks like a lot of ingredients but you'll find it's really easy to do...and so beautiful and tasty at the same time!!! Serve this with steamed jasmine rice and stir-fried or steamed Asian veggies. An easy and healthy meal!

Provided by Michelle Chen

Categories World Cuisine Recipes Asian Chinese

Time 30m

Yield 4

Number Of Ingredients 14

Ingredients

1 Thai chile, chopped
2 cloves garlic, chopped
1 (1/2 inch) piece fresh ginger, minced
1 tablespoon black bean sauce
2 tablespoons dark soy sauce
2 tablespoons white soy sauce
1 tablespoon vegetable oil
1 tablespoon white sugar
1 pinch white pepper
1 tablespoon cornstarch
1 tablespoon cold water
¾ pound white fish fillets
1 (16 ounce) package tofu, drained and cubed
1 cup green onion, finely chopped

Steps:

Bring about 1 1/2 inches of water to boil in a pot fitted with a steamer basket.
In a large bowl, stir together the chile, garlic, ginger, and black bean sauce. Stir in dark and white soy sauces, vegetable oil, sugar, and white pepper. In a small cup, mix together the cornstarch and water. Stir into the sauce. Cut fish fillets into thin strips, add to bowl, and coat well.
When water in steamer has reached a boil, carefully place the tofu cubes in a single layer in the basket, and steam, covered, for 2 minutes. Place the fish strips on top of the tofu; cover and steam for another 3 minutes.
Remove and garnish with chopped green onion. Serve with steamed white rice and stir-fried or steamed Asian vegetables.

Nutrition Facts : Calories 279.5 calories, Carbohydrate 12.6 g, Cholesterol 51.2 mg, Fat 14.1 g, Fiber 1.5 g, Protein 27.3 g, SaturatedFat 2.1 g, Sodium 800.5 mg, Sugar 5.1 g

Tips:

Use a variety of seasonings to enhance the flavor of the fish, such as ginger, green onions, scallions, and soy sauce. For a more robust flavor, try incorporating fermented black beans, pickled mustard greens, or chiles.
Steaming the fish in a bamboo steamer preserves its delicate texture and allows it to cook evenly. If you don't have a bamboo steamer, you can use a metal colander or a heatproof plate placed over a pot of boiling water.
For a crispy skin, pat the fish dry before cooking and score the flesh lightly. This will help the seasonings penetrate the fish and create a crispy texture.
The cooking time will vary depending on the thickness of the fish. As a general rule, steam the fish for 7-8 minutes per inch of thickness.
To ensure that the fish is cooked through, insert a toothpick or a thin knife into the thickest part of the fish. If it comes out clean, the fish is ready to serve.

Conclusion:

Cantonese steamed fish is a simple yet flavorful dish that showcases the delicate flavors of fresh fish. With its tender texture and savory sauce, this dish is sure to impress your family and friends. Whether you are a seasoned cook or a beginner, give this recipe a try and experience the deliciousness of Cantonese cuisine.