Cantonese Steamed Fish
Whole steamed fish finished with sizzling ginger and spring onion oil — simple perfection done right. Pouring smoking-hot oil directly over the raw ginger and onion makes them sizzle right at the table.
Total time
25 min
Prep
10 min
Cook
15 min
Difficulty
easy
Cuisine
Chinese
gluten-free
Ingredients
1whole sea bass or snapper, 700g, cleaned
3 tbsplight soy sauce
1 tbspsugar
3cm pieceginger, finely julienned
4spring onions, julienned
3 tbspvegetable oil
1 tbspsesame oil
Instructions
1
Score fish on both sides. Place on a heatproof plate.
2
Steam over high heat for 8–10 minutes until fish flakes.
3
Carefully pour off excess liquid.
4
Scatter julienned ginger and spring onion over fish.
5
Heat oils in a small pan until smoking. Pour sizzling oil over fish.
6
Mix soy and sugar, drizzle over and serve immediately.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
147
Protein
1.3g
Fat
13.7g
Carbs
5.6g
Fiber
0.6g
Sodium
673mg
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★★★★★
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