Cantonese Steamed Fish. Cantonese steamed fish is a traditional, simple dish often served as one of the final courses in a Chinese wedding banquet (right before the last rice and noodle course). That said, it's also a dish that can be found on home dinner tables on any old weeknight. That's how you know it's not just easy…it's really delicious.

Today I'm honored to introduce my favorite new book called Lemongrass & Ginger Cookbook: Vibrant Asian Recipes. Cantonese steamed fish is often served as one of the courses in a Chinese banquet, but it's also an easy meal to make on any weeknight at home with just a few ingredients. 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. You can cook Cantonese Steamed Fish using 10 ingredients and 6 steps. Here is how you cook it.

Ingredients of Cantonese Steamed Fish

It's 1 of white meat fish, more or less 400 gr (I used trout fish).
It's 6 cloves of garlic, minced.
It's 4 inches of ginger, thinly sliced into toothpicks size.
You need 2 of green onions, thinly sliced.
It's 2 Tbsp of seafood soy sauce (I used Lee Kim Kee Seasoned Soy Sauce for Seafood).
Prepare 2 Tbsp of water.
You need 1/4 tsp of salt (if you like it a bit salty - I didn’t use any).
You need 1/4 tsp of white pepper powder or to taste.
It's 2 Tbsp of sesame oil.
You need slices of red chili peppers for garnish.

Cantonese steamed fish is a traditional, simple dish often served as one of the final courses in a Chinese wedding banquet (right before the last rice and noodle course). That said, it's also a dish that can be found on home dinner tables on any old weeknight. That's how you know it's not just easy…it's really delicious. A classic and popular dish, this Cantonese style steamed fish is a fast and tasty way to prepare any type of white fleshed whole fish or fillet.

Cantonese Steamed Fish step by step

Wash and pat dry the fish with paper towel. Place the fish on top of a heat resistant plate..
Arrange garlic on top of the fish. Add soy sauce, water, salt (if you use some), and white pepper powder..
Heat water in a pot until boiling. Place the fish in the pot and cover it with the lid. Steam fish for 10 minutes. Remove from the heat..
Place green onions, ginger, and red chili peppers on top of the fish..
Heat sesame oil in a small pan until it’s very hot. Pour the oil on top of the fish..
Serve immediately over steamed white rice! Yum! 😋.

It is a must-have dish for many families during the Chinese New Year as fish (余, yu) signifies abundance and affluence in Chinese culture. A steamed whole fish with Ginger, Scallion, Soy and cilantro is a big favorite on any Chinese table, and it's almost always served at holiday meals and special occasions. This is definitely true for Cantonese families at formal wedding and Chinese New Year banquets, but also for family gatherings at home. Then pour the sauce mixture (soy sauce, oyster sauce, sugar, and water) to the pan, mix well, and bring to a boil. The sauce should be done once it reaches a boiling point.