Steam Fish, Cantonese Style: A Beginner's Guide

Cantonese steamed fish is a traditional, simple dish often served as one of the final courses in a Chinese banquet. It is also a dish that can be found on dinner tables on any given weeknight. It is a light and silky dish, with a deep flavour.

To make it, you'll need a wok, a bamboo steamer, or a lidded pan wide enough to fit the plate you are steaming your fish on. You'll also need a whole fish or fillets of a mild, white fish. The fish is seasoned with soy sauce and wine, and finished with a drizzle of hot oil, alongside aromatics like ginger, scallions, and cilantro.

Choosing the right fish

The type of fish you choose for your Cantonese-style steamed fish will depend on availability and freshness. However, there are some general guidelines to follow when selecting the perfect fish for this dish.

Firstly, it is important to note that this recipe works best with a delicate white fish. Avoid oily and firm fish like bluefish, mackerel or swordfish. Instead, opt for fish such as sea bass, sea bream, grouper, red snapper, white pomfret, tilapia, halibut, sole, flounder, cod, haddock or perch. These fish tend to have a more mild flavour and a more delicate texture, which is ideal for steaming.

When selecting your fish, it is best to go for fresh fillets from your trusted fishmonger. Flash-frozen fish from the supermarket can also work, but fresh fish will always result in a more superior dish. If you are lucky enough to live near the ocean and have access to fresh-caught fish, this is a great option!

For those who are comfortable working with whole fish, you can steam the fish whole. This is the traditional way of preparing this dish and it is said to result in an even more delicious flavour. If you choose to steam a whole fish, look for one with clear eyes, bright red gills, soft and malleable fins and tight scales. These are all signs of a fresh fish.

Whether you choose to steam a whole fish or a fillet, make sure to pat the fish dry with paper towels before cooking. This will help ensure a crispy exterior and prevent the fish from sticking to the plate.

Preparing the aromatics

To prepare the aromatics, you will first need to cut the scallions into 2-inch lengths. Cut these pieces in half lengthwise, then thinly slice them into julienne strips. Next, thinly slice about 15g of ginger and cut this into julienne strips, too. Finally, give the cilantro a rough chop. Set all of these aromatics aside for now.

You will also need to prepare some raw aromatics to place on the fish after cooking. To do this, simply remove about 1/3 of the scallions, ginger, and cilantro you have just prepared and put them on a separate plate.

As well as the raw aromatics, you will also use some of the remaining aromatics in the sauce. The rest will be fried and placed on the fish before serving.

Setting up the steamer

To set up your steamer, you will need a wok with a lid, a metal trivet, and a heat-proof plate that fits inside your wok. If you don't have a wok, you can use a large pot with a lid instead.

First, place the metal trivet in the bottom of your wok or pot. Then, pour in enough water to reach just below the trivet. Be careful not to add too much water, as you don't want it to boil over.

Next, bring the water to a rolling boil. While you're waiting for the water to boil, prepare your fish by rubbing it with salt and rinsing it under cold running water. Pat the fish dry and place it on the heat-proof plate. You can also add aromatics like scallions and ginger to the plate to add extra flavour.

Once the water is boiling, carefully place the plate of fish on top of the trivet. Cover the wok or pot with a lid and adjust the heat to a steady simmer. Make sure the water is not boiling too vigorously, as this can cause splattering.

For a whole fish, steam for about 12 minutes for a 450g fish, or until cooked through. For fish fillets, you will only need about 8-10 minutes. After steaming, turn off the heat and let the residual heat continue to cook the fish for an additional 2 minutes.

Cooking the fish

First, prepare your aromatics: cut the scallions into 2-inch lengths, then cut the pieces in half lengthwise and thinly slice them. Thinly slice the ginger and roughly chop the cilantro. Set aside about a third of each of the aromatics on a separate plate.

Next, prepare your sauce by combining the light soy sauce, salt, sugar and hot water in a small bowl and mixing until the sugar and salt are dissolved. Set aside.

Now, it's time to set up your steamer. If you have a metal tiered steamer or a wok/deep skillet/pot with a lid, great! Simply place a small round metal rack or an empty tuna can at the bottom for the plate to sit on, and fill it with 1-2 inches of water. Bring the water to a boil.

While you're waiting for the water to boil, prepare your fish. Rinse the fish fillet and carefully lay it on an oblong heat-proof plate that will fit into your steaming setup. If you're using a whole fish, rub it with salt inside and out to remove any fishy odours and pat it dry with a paper towel. Make a few slits on the fish where the flesh is thick. Place the white parts of the scallions on the steaming dish, then lay the fish on top. This will help to ensure even cooking and prevent the skin from sticking to the plate.

Once the water is boiling, carefully place the plate of fish into the steamer, adjusting the heat to medium. The water should be at a slow boil that generates enough steam to cook the fish, but not so high that the water evaporates too quickly. Cover and steam for 7-10 minutes, depending on the size and thickness of your fish. Smaller, thinner fillets may only need 4-5 minutes. To check if your fish is done, use a butter knife to gently pierce the thickest part of the fillet. If the knife falls through easily without resistance, the fish is ready.

When the fish is cooked, turn off the heat and carefully drain any liquid from the plate. Spread about a third of the scallions, ginger, and cilantro on the steamed fish (or wait until after you've added the sauce).

To make the sauce, heat a wok or small saucepan to medium-high heat and add 2 tablespoons of vegetable oil. Add the remaining two-thirds of the ginger and fry for 1 minute, then add the white parts of the scallions and cook for 30 seconds, followed by the remaining scallions and cilantro. The mixture should be sizzling. Add the soy sauce mixture and bring to a bubble, cooking until the scallions and cilantro are just wilted (about 30 seconds).

Pour the sauce over the fish. If you prefer, you can add the raw aromatics now and heat an additional tablespoon of vegetable oil to pour over them. Be very careful when pouring the hot oil, as it will cause the aromatics to sizzle and release their fragrance.

Serving

Serve your Cantonese steamed fish immediately, with plenty of steamed white rice.

Serving the dish

Now that your Cantonese-style steamed fish is ready, it's time to serve it! Here are some tips and suggestions for serving this delicious dish:

• Plating: Use a large enough dish or platter to accommodate the fish. If using a whole fish, keep the head, tail, and fins intact for the traditional presentation. You can also garnish the dish with fresh herbs like cilantro or parsley to add a pop of colour and freshness.
• Sauces and Accompaniments: The soy sauce-based sauce is typically served on the side or drizzled around the fish, not directly on top of it. You can also provide additional sauces or condiments such as chilli oil, soy sauce, or a squeeze of lemon or lime for guests to customise their dish. Steamed fish is often served with plain white rice, which pairs well with the delicate flavours of the fish.
• Temperature and Timing: It is best to serve Cantonese steamed fish immediately while it is still hot and fresh out of the steamer. The dish should be served piping hot, and you can even warm up the serving plates and utensils to ensure the food stays warm for longer.
• Deboning and Filleting: If serving a whole fish, you can offer to debone it for your guests or provide instructions on how to do so. You can also fillet the fish before serving, making it easier for guests to eat.
• Leftovers and Storage: If you have any leftovers, store them in an airtight container in the refrigerator for up to 2-3 days. However, steamed fish is best enjoyed fresh, as it can lose its delicate texture and flavour over time.
• Presentation: When serving the dish, consider garnishing it with fresh herbs, sliced chillies, or scallions to add a pop of colour and flavour. You can also serve the fish on a bed of steamed vegetables or alongside a simple green salad.
• Customisation: Allow your guests to customise their dish by providing a variety of sauces, condiments, and garnishes. You can offer options like chilli oil, soy sauce, or fresh herbs and sliced chillies.

Frequently asked questions