Cantonese-Style Steamed Whole Fish with Ginger and Spring Onions
Why this recipe works
- Classic hot-oil finish: Pouring very hot oil over the ginger and spring onion releases their aroma instantly and gives the dish its recognisable Cantonese fragrance.
- Fast, gentle cooking: Steaming cooks the whole fish quickly while keeping the flesh moist, clean-tasting and delicate.
- Clean savoury balance: Light soy sauce seasons the fish without masking it, while ginger, spring onion and coriander add freshness and lift.
Get the most out of this recipe
Authenticity notes
- Steamed whole fish: Keeping the fish whole is typical of Cantonese-style preparation, where freshness and careful steaming are central to the dish.
- Light soy sauce matters: Light soy sauce gives a cleaner, saltier finish than dark soy sauce, which would make the dish heavier and visually darker.
Ingredient notes
- Choose a delicate white fish: Sea bass works well because it has fine, tender flesh; sea bream is a suitable alternative with a similar steaming time.
- Cut the aromatics finely: Fine shreds of ginger and spring onion soften quickly under the hot oil and distribute their flavour more evenly.
Timing notes
- Serve without delay: The texture is best immediately after steaming, before the fish cools and firms up.
- Prepare aromatics first: Slice the ginger, spring onion and coriander before the fish finishes steaming so the hot-oil step can happen straight away.
Common mistakes
- Steaming for too long: Stop when the thickest part is just opaque and flakes easily; over-steaming makes the flesh firm and dry.
- Using a rolling boil: A steady simmer gives gentler, more even cooking and helps preserve the fish’s delicate texture.
- Letting the oil cool: Drizzle the oil as soon as it is shimmering and very hot so the aromatics sizzle properly.
Equipment you'll need
Ingredients
Instructions
- Set up a steamer over a large pot of simmering water, making sure the water will not touch the plate. Pat the sea bass dry, then rub it all over with the fine sea salt and place it on a heatproof plate that fits inside your steamer.
- Peel the ginger root and cut it into fine matchsticks. Trim the spring onion and slice it into fine shreds, then roughly chop the fresh coriander.
- Steam the fish over a steady simmer until the flesh is just opaque and flakes easily at the thickest part, 10 to 14 minutes depending on size. Carefully lift out the plate and pour off any liquid that has collected on it.
- Scatter the ginger and spring onion over the hot fish, then add the fresh coriander. Spoon the light soy sauce evenly over the top and around the fish.
- Heat the vegetable oil in a small saucepan until shimmering and very hot, 1 to 2 minutes. Immediately drizzle the hot oil over the ginger and spring onion so it sizzles and releases its aroma, then serve straight away.
Recipe notes
Tips
- For the cleanest flavour, keep the steaming water at a steady simmer rather than a rolling boil, and stop cooking as soon as the thickest part turns opaque.
- If serving children or anyone sensitive to bones, lift the top fillet off after steaming and remove the central bone before spooning the aromatics and sauce back over.
- If you are serving vulnerable groups, ensure the fish is cooked through and piping hot at the thickest part before serving.
Substitutions
- Replace sea bass with sea bream for a similar delicate texture and steaming time.
- Replace vegetable oil with peanut-oil for a slightly nuttier aroma when drizzled hot.
- Replace fresh coriander with fresh mint for a different, brighter herbal finish.
Storage
- Refrigerate up to 1 days
- Best eaten immediately. If you have leftovers, cool quickly, refrigerate, and reheat gently by steaming until piping hot; avoid microwaving as it can toughen the fish.
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Recipe overview
- Servings: 3 servings
- Total time: 40min (15min active)
- Difficulty: Easy
- Cuisine: Chinese
-
Allergens:
Fish Soybeans
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