Cantonese Steamed Fish

Cantonese Steamed Fish is my favorite dish to order whenever I go to a Chinese restaurant. It's hard to believe, but the recipe for Cantonese Steamed Fish is quite simple, yet it has an amazing flavor. My chef friend told me that this is because Cantonese Steamed Fish is made with fresh fish, aromatic seasonings, and delicious sauce. He also taught me how to make authentic Cantonese Steamed Fish, and today I'm going to share the recipe I've learned with everyone.

7 Reviews
7 Comments
POSTED:12/06/2024
Level:Easy
Yield:3-4 servings
Total:20 min
(includes chilling time)
Active:5 min

My friend is a renowned chef, and in this recipe, I'll introduce you to his secrets and techniques that have left me in awe! Let's dive into the essential information you need to know to make Cantonese Steamed Fish.


1. What is Cantonese Steamed Fish?

Cantonese Steamed Fish is a dish primarily cooked through steaming, known for its light flavor. It is one of the traditional specialty dishes of Guangdong Province in China, belonging to the Cantonese cuisine. Suitable for all ages, it requires simple ingredients including fresh fish, chili, spring onions, ginger, and a moderate amount of light soy sauce. In Guangdong, this dish is an indispensable part of daily life, frequently appearing at various occasions such as birthday banquets, wedding banquets, and Lunar New Year celebrations.


2. What fish is suitable for Cantonese Steamed Fish?

Sea Bass

In China, the preferred fish for making steamed fish is sea bass. This is because sea bass has tender, elastic flesh with minimal muddy taste and fewer bones compared to other fish. It is ideal for steaming, preserving its original freshness and delicate texture. Additionally, sea bass is rich in protein and various vitamins, making it an economical and nutritious choice.

Grass Carp

Grass carp, also known as black carp, is one of the "Four Famous Freshwater Fish" in China and is deeply loved by people. It is praised as the "freshwater spotted gar." The flesh is tender, fragrant, and steamed grass carp, as a famous dish in the Huaiyang cuisine, is unforgettable.

Tilapia

Tilapia is an ideal choice for steaming because of its tender flesh and few bones, rich in collagen. The steamed fish is more glutinous and fragrant. Although tilapia may be slightly inferior in taste compared to sea bass, its unique texture and nutritional value are still loved by many.

Carp

Carp is one of the freshwater fish suitable for steaming. Carp not only has delicious flesh but also has relatively high nutritional and medicinal value, with certain effects on invigorating the spleen, appetizing, diuresis, and reducing swelling. However, carp may have a slight muddy taste, so it is recommended to marinate it with cooking wine, spring onions, ginger slices, and pepper powder before steaming to ensure that the steamed carp has a good taste without any off-flavors.


3. How to Choose Fresh Fish from the Market?

Fresh fish will make your Cantonese Steamed Fish taste better. To select fresh fish as ingredients, you need to know:

Check the gills: Fresh fish have tightly closed gill covers with bright red gills, sometimes even with blood, and no mucus or dirt, and no off-odor; pale red or gray-red gills indicate they are not fresh.

Check the eyes: Fresh fish have clean, bright, slightly convex eyes with no obstruction; while not fresh fish have dull, dark eyes, sometimes covered with a thick film or dirt, making the eyeball blurry and concave.

Check the fins: The skin of fresh fish fins adheres tightly to the fin rays, intact and glossy; while not fresh fish fins have faded skin color and may be cracked.

Check the skin: The skin of fresh fish is shiny, scales are intact, tightly attached to the body, and scales are distinct; while not fresh fish have dull, lackluster skin, loose scales, and unclear layers.

Check the flesh: The flesh of fresh fish is tightly textured, firm, and bounces back when pressed with fingers, and the indentation left by pressing takes a long time to recover; the flesh separates easily from the bones.

Check the posture: Fresh fish held upright have a stiff and straight body. Some fish like yellow croaker or sea bass may be placed in ice blocks for preservation when on sale, with their heads and tails upturned, yet they are still fresh; if the flesh lacks elasticity when held in hand, and the head and tail are soft and drooping, it's not fresh enough.


4. What Kind of Pot is Best for Steaming Cantonese Steamed Fish?

Generally, if you have a bamboo steamer at home, using a bamboo steamer to steam fish is the best option. It not only retains the moisture and texture of the fish but also imparts a fragrant bamboo aroma to the steamed fish.

However, if you don't have a bamboo steamer, it's okay. A regular steamer or even a wok can also be used. If you are using a wok, it's best to place a steaming rack on top during steaming to avoid direct contact with the pot.


5. What Side Dishes Can Be Served with Cantonese Steamed Fish?

Cantonese Steamed Fish can be paired with a variety of side dishes. The most common choice is steamed white rice. When eaten together, the combination of steamed white rice and Cantonese Steamed Fish creates an optimal taste experience. Additionally, Cantonese Steamed Fish can also be served with white rice porridge, greens, noodles, and other accompaniments.


6. How Long Does Cantonese Steamed Fish Need to Steam?

Generally, the steaming time for Cantonese Steamed Fish varies depending on the type and size of the fish. For example, a one-pound sea bass typically requires about 15 minutes of steaming. The time should not be too long, as it may result in the fish becoming tough. Similarly, it should not be too short, as undercooked fish may cause discomfort when consumed.


I've provided a brief overview of Cantonese Steamed Fish for everyone, and I believe you now have a basic understanding of this dish. Let's now make some delicious Cantonese Steamed Fish together!

INGREDIENTS

MAIN INGREDIENTS

  • 1 sea bass (500g)

ACCESSORIES

  • 5 shrimp
  • 1/2 block (150g) tofu
  • 2 small red chilies
  • 30g spring onions (green part)
  • 10g ginger

SEASONINGS

  • 2 tablespoons cooking wine
  • 30g cooking oil
  • 3 tablespoons steamed fish soy sauce

DIRECTIONS

STEP 1

Remove the scales, internal organs, and gills from the sea bass. Wash it thoroughly with clean water, then cut off the head and tail, and split it down the middle.

Clean sea bass: remove scales, organs, gills. Wash, cut off head and tail, split in half.

STEP 2

Cut the sea bass into sections about the width of your finger, being careful not to cut all the way through. Marinate the fish in cooking wine and a pinch of salt for 20 minutes.

Tip:

Cut the fish into strips less than 1 centimeter thick without cutting all the way through. This step, known as "flower knife" in China, is aimed at making the sea bass more visually appealing.

Marinate sea bass in wine and salt, cut into sections for visual appeal.

STEP 3

After marinating the sea bass, arrange it on a plate. Place 5 slices of tofu in the middle and top them with the shrimp.

Tip:

I forgot to take a picture of placing the tofu and shrimp in the third step. If you're unsure of how to arrange them, you can refer to the positioning in the finished product image.

Marinate sea bass, place tofu slices in the middle, top with shrimp. Refer to image for positioning.

STEP 4

Place the prepared sea bass in a steamer and steam for about 10-15 minutes.

Tip:

Since I'm using a steamer, it only takes about 10 seconds to produce steam, so I can directly put the fish in to steam. If using a pot to steam, wait until the water boils before placing the fish in. To check if the fish is cooked, you can insert a chopstick into the thickest part of the fish; if it goes in easily and touches the bone, it's cooked.

Steam sea bass for 10-15 mins, check doneness by inserting chopstick.

STEP 5

After removing from the steamer, garnish the sea bass with some shredded spring onions and sliced red chilies for decoration. Then, drizzle a spoonful of hot oil over it and pour steamed fish soy sauce on top. Your fragrant and tender Cantonese Steamed Fish is ready to serve!

Garnish steamed sea bass with spring onions, chilies, hot oil, and soy sauce for serving.

Recipe analyzer

  • Recipes: Cantonese Steamed Fish
  • Main Ingredients:6
  • Servings per recipe:1
  • Servings size:922 g
Nutritional Summary of Recipe
Amount per 272 g= 1 serving(s)
  • Energy (calories):159 kcal
    47%
  • Protein:15.62 g
    290%
  • Fat:8.66 g Why gray?
    79%
  • Carbohydrates:8.22 g
    9%
Calorie breakdown
  • Protein: 34%
    54 kcal
  • Fat: 46%
    72 kcal
  • Carbohydrates: 20%
    33 kcal
The chart shows the percentage of calories intake (energy) coming from the respective macronutrients (fats, protein and carbohydrates).
Omega 6 : Omega 3
1:1
20:1
9:1
Both fatty acids are essential, but nowadays the majority of western diets include excessive amounts of Omega 6 acid.

The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.

7 REVIEWS

Review
Your rating:
EmilyOctober 14, 2024

The color of the finished steamed fish is beautiful and looks really tempting!
reply:
October 16, 2024
Yes, the color of steamed fish can naturally show off the freshness and deliciousness of the fish, and the simple ingredients and steaming process allow the fish to retain its original color and flavor.
EthanSeptember 29, 2024

This recipe was fantastic! The fish was steamed just right and tasted delicious.
reply:
October 02, 2024
Thanks for the compliment! Cantonese steamed fish is indeed a classic delicacy. The simple seasoning and steaming method can preserve the original flavor of the fish to the maximum extent.
DanielleSeptember 18, 2024

What tools can I use to make the fish more tender?
reply:
September 20, 2024
To make the fish more tender, apply a thin layer of salt and cooking wine to the fish and marinate for 15 minutes before steaming.
thomasJuly 19, 2024

The fish is tender and steamed to retain the original flavor of the ingredients.
jiesiiJune 12, 2024

Cantonese steamed fish is simply one of the essence of Chinese cuisine! The light flavor reveals the fresh taste and every bite gives you a strong taste of home, this recipe is great!
AbnerJune 12, 2024

Steamed with fresh sea bass, the fish is tender and flavorful, and served with scallion and ginger steamed fish black bean sauce, the fresh aroma is simply a delight. It satisfies me every time I eat it and is highly recommended!
BobJune 12, 2024

Cantonese steamed fish is simply a classic among classics! The tender fish meat with light seasoning is deliciously flavorful and memorable. Every bite is so full of flavor and definitely a satisfying dish!
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