Aug 152018
Cantonese Steamed Fish

This recipe was found online here:

And since trying it and making some changes, this is how we like it.

Cantonese Steamed Fish

Course: Main Dish
Cuisine: Chinese
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 People
Print Recipe



  • 2-3 Julienne Spring onions Julienned. (Scallions)
  • ±2 Tablespoon Ginger Fresh, Julienned.
  • 1 Bunch Cilantro Roughly chopped. (Coriander, whatever you can find)
  • 1 ½ Tablespoon Soy Sauce
  • 1/4 teaspoon Sugar
  • 2 Tablespoon Water
  • 2 Tablespoon Canola Oil or Vegetable Oil


  • 1 Medium White Fish Typically Barramundi, but Basa, Butterfish / Sole / Flounder / any white fish
  • 1 Tablespoon Hot Oil (optional to crisp fish)



Steaming the fish will take about 10 minutes. This will give you enough time to prepare the sauce in the meantime.
  1. Combine Soy Sauce, Salt, Sugar and Water into small bowl. Mix well, Set aside.
  2. Add 2 tbsp of Canola Oil in wok/small saucepan on medium/high heat
  3. Add Ginger and let it brown lightly (1 minute).
  4. Add Spring Onions - sizzle them (save some fresh spring onions to place over steamed fish before serving)
  5. Add Soy mixture. Cook until the scallions are wilted (30 sec)
  • Fish should be done by now. Remove excess water from steaming dish.
  • Plate up Fish, spread Cilantro and left over Spring Onions.
  • Optional: before serving fish, spoon some really hot oil over it. This will give the surface a slight crispness.
  • Pour sauce over fish eat with rice

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