Cantonese Steamed Fish

Mains
Seafood

Easy Level:

Cook Time:

Servings:

4

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.

Ingredients

Adjust Servings
US / Metric
0.00
small golden eye seabass (with innards removed and scaled)
0.00
small golden eye seabass (with innards removed and scaled)
0.00
stalks
stalks
spring onions
0.00
stalks
stalks
spring onions
0.00
g
g
of ginger (cut into slices)
0.00
g
g
of ginger (cut into slices)
0.00
g
g
of ginger (cut into strands)
0.00
g
g
of ginger (cut into strands)
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt
0.00
tsp
tsp
pepper
0.00
tsp
tsp
pepper
0.00
tbsp
tbsp
hua tiao wine
0.00
tbsp
tbsp
hua tiao wine
fresh coriander for garnish
fresh coriander for garnish

Sauce

0.00
tbsp
tbsp
light soy sauce
0.00
tbsp
tbsp
light soy sauce

Sauce:

0.00
tbsp
tbsp
rock sugar
0.00
tbsp
tbsp
rock sugar
0.00
tbsp
tbsp
brown sugar
0.00
tbsp
tbsp
brown sugar
0.00
tsp
tsp
pepper
0.00
tsp
tsp
pepper
0.00
tbsp
tbsp
sesame oil
0.00
tbsp
tbsp
sesame oil
0.00
tbsp
tbsp
water
0.00
tbsp
tbsp
water

Steps

1

Cut 3 stalks spring onions into 6 cm length
Cut 3 stalks spring onions into 6 cm length
Mark as completed

2

Cut the white part of the spring onions into strands
Cut the white part of the spring onions into strands
Mark as completed

3

Cut the green part of the spring onions into strands
Cut the green part of the spring onions into strands
Mark as completed

4

Cut 20g of ginger into slices
Cut 20g of ginger into slices
Mark as completed

5

Cut another 20g of ginger into strands
Cut another 20g of ginger into strands
Mark as completed

6

Season both the inside and outside of the seabass with salt and pepper
Season both the inside and outside of the seabass with salt and pepper
Mark as completed

7

Add 2 tbsp hua tiao wine to seabass
Add 2 tbsp hua tiao wine to seabass
Mark as completed

8

Stuff sliced ginger and the white part of the spring onions under the seabass
Stuff sliced ginger and the white part of the spring onions under the seabass
Mark as completed

9

Steam for 7-9 mins (adjust to size)
Steam for 7-9 mins (adjust to size)
Mark as completed

10

Add 3 tbsp light soy sauce to a bowl,
Add 3 tbsp light soy sauce to a bowl,
Mark as completed

11

1 tbsp rock sugar,
1 tbsp rock sugar,
Mark as completed

12

1 tbsp brown sugar,
1 tbsp brown sugar,
Mark as completed

13

¼ tsp pepper,
¼ tsp pepper,
Mark as completed

14

1 tbsp sesame oil and
1 tbsp sesame oil and
Mark as completed

15

4 tbsp water
4 tbsp water
Mark as completed

16

Mix well and set aside
Mix well and set aside
Mark as completed

17

Remove fish from steamer
Remove fish from steamer
Mark as completed

18

Pour sauce over fish
Pour sauce over fish
Mark as completed

19

Add ginger strands and green part of spring onions
Add ginger strands and green part of spring onions
Mark as completed

20

Drizzle 3 tbsp of sizzling hot peanut oil over the seabass
Drizzle 3 tbsp of sizzling hot peanut oil over the seabass
Mark as completed

21

Garnish with fresh coriander and serve
Garnish with fresh coriander and serve
Mark as completed

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