Cantonese steamed fish

Cantonese Steamed Fish is cooked to silky perfection then drizzled in a light soy sauce for a healthy dish perfect for every occasion!

A steamed whole fish is a favorite on any Chinese table. This Cantonese steamed fish recipe with soy, scallion and ginger a a must-try fish recipe. The tutorial on how to serve a Chinese steamed whole fish at the table is one-of-a-kind!

An approachable take on a classic Cantonese steamed fish preparation that swaps the traditional whole fish for mild white fillets that are cooked gently in the vapors of a bamboo steamer alongside fragrant ginger until moist and just falling apart, coated in a sweet and salty sauce, topped with spring onions and a drizzle of sizzling hot oil. Serve with rice and a salad or a simply cooked green vegetable for a quick and simple weeknight meal.

Make your own restaurant-style Chinese steamed fish with a delicious soy ginger sauce. It's a perfect balance of savory, slightly sweet, and zesty flavors, and the best part? It's surprisingly easy to make, even without a fancy steamer!

Cantonese steamed fish is often served at Chinese banquets, but it's also an easy recipe to make on any weeknight with just a few ingredients.

Chinese Steamed Fish with Ginger, Spring Onions and Soy Sauce - you can use cod, pollock, sea bass or any other fleshy white fish. You can steam the fish whole, or for an easier method, steam fish fillets.

Tender and juicy Chinese steamed fish just like in the Chinese restaurants! So simple and healthy. Whole fish or fish fillets work amazingly.

This is a classic Canto dish that's simple and healthy! It's steamed and seasoned with a umami sauce that has soy sauce, shaoxing wine, pinch of sugar, water and oil. This dish is topped with lots of green onions on top! It's light in flavor, delicate and a hearty meal over rice with veggies!

Kenji López-Alt frequently relies on this efficient recipe to feed his family of fish lovers with minimal time and effort.