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.

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. Today I'm honored to introduce my favorite new book called Lemongrass & Ginger Cookbook: Vibrant Asian Recipes. You can cook Cantonese Steamed Fish using 10 ingredients and 6 steps. Here is how you cook that.

Ingredients of Cantonese Steamed Fish

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

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. 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. 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.

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! 😋.

Traditional Chinese steamed fish, which is often cooked in the Cantonese style, doesn't include any spices in the oil. You may do so if you wish. But I highly recommend you try my way to spicy it up. It won't come out too hot but a subtle hint of spiciness and numbing sensation can effectively elevate the taste of the dish. About Press Copyright Contact us Creators Advertise Developers Terms Privacy Policy & Safety How YouTube works Test new features Press Copyright Contact us Creators.