Cantonese Steamed Fish – 粤式蒸鱼

The key to a fish or any seafood dish is always in the freshness, the eyes of the fish must be bright, clear, and convex, no pungent smell, gills should be bright red and the belly should be firm, not swollen or sunken. We got ours live from the tank this morning!

We chose a common breed of seabass 金目鲈 (literally Golden Eye Seabass) because of the delicate texture and sweetness. Simply by steaming it and combining the soy sauce based dressing with sizzling hot peanut oil gives this dish the flavours it needs.

Take note to adjust the steam timing depending on the size of the fish. Nothing worse than ruining a beautiful fish by over-cooking it.

Click to rate this recipe!

  • Servings: 4

  • Time: 10 min

  • Skill: Easy


  1. 1 small golden eye seabass (with innards removed and scaled)

  2. 3 stalks spring onions

  3. 20g of ginger (cut into slices)

  4. 20g of ginger (cut into strands)

  5. ¼ tsp salt

  6. ¼ tsp pepper

  7. 2 tbsp hua tiao wine

  8. fresh coriander for garnish


  1. 3 tbsp light soy sauce

  2. 1 tbsp rock sugar

  3. 1 tbsp brown sugar

  4. ¼ tsp pepper

  5. 1 tbsp sesame oil

  6. 4 tbsp water


  1. Cut 3 stalks spring onions into 6 cm length

  2. Cut the white part of the spring onions into strands

  3. Cut the green part of the spring onions into strands

  4. Cut 20g of ginger into slices

  5. Cut another 20g of ginger into strands

  6. Season both the inside and outside of the seabass with salt and pepper

  7. Add 2 tbsp hua tiao wine to seabass

  8. Stuff sliced ginger and the white part of the spring onions under the seabass

  9. Steam for 7-9 mins (adjust to size)

  10. Add 3 tbsp light soy sauce to a bowl,

  11. 1 tbsp rock sugar,

  12. 1 tbsp brown sugar,

  13. ¼ tsp pepper,

  14. 1 tbsp sesame oil and

  15. 4 tbsp water

  16. Mix well and set aside

  17. Remove fish from steamer

  18. Pour sauce over fish

  19. Add ginger strands and green part of spring onions

  20. Drizzle 3 tbsp of sizzling hot peanut oil over the seabass

  21. Garnish with fresh coriander and serve

  • Share:

You might be interested in: