Cantonese Steamed Fish
User Reviews
5.0
606 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
20 mins
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Servings
2
-
Calories
239 kcal
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Course
Main Course
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Cuisine
Chinese
Cantonese Steamed Fish
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Cantonese steamed fish is often served as one of the courses in a Chinese banquet, but it's also an easy meal to make on any weeknight at home with just a few ingredients.
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Ingredients
- 2 scallions
- 2 tablespoons ginger
- 1 small bunch cilantro
- 1 ½ tablespoons light soy sauce (or seasoned soy sauce)
- 1/8 teaspoon salt
- 1/8 teaspoon sugar
- 2 tablespoons hot water
- 10 ounce fillet of delicate white fish (such as sea bass, grey sole, flounder, fluke, tilapia, or haddock)
- 2 tablespoons vegetable oil
Instructions
- Cut the scallions into 2-inch lengths, and cut the pieces in half lengthwise. Julienne them thinly. Thinly slice about 15g of ginger, and julienne them. Give the cilantro a rough chop. Set the aromatics aside.
- Combine the light soy sauce, salt, sugar and hot water in a small bowl and mix until the sugar and salt are dissolved. Set aside.
- Prepare your steaming set-up, and fill with 1-2 inches of water. Bring to a boil.
- Rinse your fish fillet, and carefully lay it on an oblong heat-proof plate that will fit into your wok or steaming setup. Carefully place it in the steamer, and adjust the heat to medium. The water should be at a slow boil that generates a good amount of steam, but not so high that the water evaporates too quickly.
- Cover and steam for 7-10 minutes depending upon the size and thickness of your fish fillet. If you have extremely small, thin fillets (half an inch), cook for 4-5 minutes. Check for doneness using a butter knife. If it falls easily through the thickest part of the fillet to the bottom of the plate, the fish is done.
- Turn off the heat, and carefully drain any liquid on the plate. Spread about ⅓ of the scallions, ginger, and cilantro on the steamed fish (alternatively, you can wait to do this AFTER adding the sauce).
- To make the sauce, heat a wok or small saucepan to medium high heat, and add 2 tablespoons vegetable oil. Add the remaining ⅔ of the ginger, and fry for 1 minute. Add the white parts of the scallions and cook for 30 seconds.Then add rest of the scallions and cilantro. The mixture should be sizzling.
- Add the soy sauce mixture. Bring the mixture to a bubble, and cook until the scallions and cilantro are just wilted, about 30 seconds.
- Pour this mixture over the fish. If you prefer to add the raw aromatics after adding the sauce, you can do so now, and heat an additional 1 tablespoon of vegetable oil to pour over the raw aromatics. Serve immediately!
Nutrition Information
Show Details
Calories
239kcal
(12%)
Carbohydrates
3g
(1%)
Protein
19g
(38%)
Fat
17g
(26%)
Saturated Fat
12g
(60%)
Cholesterol
64mg
(21%)
Sodium
924mg
(39%)
Potassium
338mg
(10%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
436IU
(9%)
Vitamin C
3mg
(3%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Calories | 239kcal | 12% |
| Carbohydrates | 3g | 1% |
| Protein | 19g | 38% |
| Fat | 17g | 26% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 64mg | 21% |
| Sodium | 924mg | 39% |
| Potassium | 338mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 436IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
606 reviews
Excellent
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