Cantonese Steamed Fish
19 min · 18 min active · makes 6 pieces · ~1.85 l · Trivial · Chinese
Cantonese Steamed Fish
A classic Cantonese whole steamed fish finished with fragrant hot oil, fresh ginger, spring onions, and a light soy dressing. Quick and elegant.
TOTAL TIME
19 min
ACTIVE TIME
18 min
QUANTITY
6 pieces · ~1.85 l
DIFFICULTY
Trivial
CUISINE
Chinese
Who’s eating
A
People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.
Ingredients0/10
Tools0/9
Ingredients0/10 gathered · 2 servings
30g
3piece
15g
3tbsp
1tbsp
1tsp
1l
650g
10g
3tbsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 30g | — | — | |
| 2 | | 3piece | — | — | |
| 3 | | 15g | — | — | |
| 4 | | 3tbsp | — | — | |
| 5 | | 1tbsp | — | — | |
| 6 | | 1tsp | — | — | |
| 7 | | 1l | — | — | |
| 8 | | 650g | — | — | |
| 9 | | 10g | — | — | |
| 10 | | 3tbsp | — | — |
Tools14 items
Serveware1 item
Procedure33 steps
1 of 33
Lay the ginger on the chopping board.
Fresh ginger · 30 g
⏱ 5s
ResultFresh ginger3 of 33
Slice the ginger thinly, then cut the slices into fine matchsticks.
⏱ 1 min 30s
ResultGinger matchsticks5 of 33
Lay the spring onions on the chopping board.
Spring onions · 3 piece⏱ 5s
ResultSpring onions6 of 33
Cut the spring onions into 6 cm lengths, then slice them lengthways into fine shreds.
⏱ 1 min
ResultShredded spring onions7 of 33
Put the spring onion shreds in a second small bowl.
⏱ 10s
ResultShredded spring onionsused in step 288 of 33
Lay the red chilli on the chopping board.
Red chilli · 15 g⏱ 5s
ResultRed chilli11 of 33
Spoon the light soy sauce into a fourth small bowl.
Light soy sauce · 3 tbsp⏱ 10s
ResultLight soy sauce12 of 33
Add the Shaoxing rice wine.
Shaoxing rice wine · 1 tbsp⏱ 10s
ResultLight soy sauce and shaoxing rice wine13 of 33
Add the caster sugar.
Caster sugar · 1 tsp⏱ 10s
ResultLight soy sauce and shaoxing rice wine and caster sugar15 of 33
Pour the water into the wok and set the steaming rack in it, keeping the water below the rack.
Water · 1 l
⏱ 15s
ResultWater16 of 33
Bring the water to a rolling boil over a high heat.
⏱ 5 min
ResultBoiling water17 of 33
Lay the sea bass on the chopping board.
Sea bass · 650 g⏱ 10s
ResultSea bass18 of 33
Cut three diagonal slashes down to the bone on each side of the fish.
⏱ 2 min
ResultScored sea bass20 of 33
Scatter the ginger matchsticks over the fish and into the slashes.
⏱ 20s
ResultGinger-topped sea bass21 of 33
Lower the plate onto the rack over the boiling water, wearing dry oven gloves.
⏱ 20s
ResultGinger-topped sea bass22 of 33
Cover the wok with its lid.
⏱ 10s
23 of 33
Steam for 11 minutes, until the flesh at the thickest part flakes from the bone.
⏱ 11 min
ResultSteamed sea bass24 of 33
Turn off the heat, lift the lid away from you, and take the plate out wearing dry oven gloves.
⏱ 20s
ResultSteamed sea bass25 of 33
Tilt the plate and pour off the liquid that has collected around the fish.
⏱ 15s
ResultDrained steamed sea bassused in step 2826 of 33
Throw away the poured-off liquid.
—
⏱ 5s
27 of 33
Pour the water out of the wok once it has cooled a little.
—
⏱ 15s
28 of 33
Pile the spring onion shreds along the top of the fish.
⏱ 15s
ResultSea bass with spring onions29 of 33
Scatter the sliced chilli over the spring onions.
⏱ 10s
ResultSea bass with spring onions and chilli30 of 33
Scatter the coriander leaves over the fish.
Coriander leaves · 10 g⏱ 20s
ResultGarnished steamed sea bass31 of 33
Spoon the soy dressing around and over the fish.
⏱ 15s
ResultDressed steamed sea bass32 of 33
Pour the groundnut oil into the small saucepan.
Groundnut oil · 3 tbsp
⏱ 5s
ResultGroundnut oil33 of 33
Heat the oil over a high heat until it shimmers and is very hot, without letting it smoke.
⏱ 2 min
ResultSmoking-hot oilTotal Time19 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 30 g | | Lay the ginger on the chopping board.⏱ 5sResultFresh ginger |
| 2 | Fresh gingerstep 1 |  | Peel the ginger with a peeler.⏱ 30sResultPeeled fresh ginger |
| 3 | Peeled fresh gingerstep 2 | | Slice the ginger thinly, then cut the slices into fine matchsticks.⏱ 1 min 30sResultGinger matchsticks |
| 4 | Ginger matchsticksstep 3 | | Put the ginger matchsticks in a small bowl.⏱ 10sResultGinger matchsticksused in step 20 |
| 5 | 3 piece | | Lay the spring onions on the chopping board.⏱ 5sResultSpring onions |
| 6 | Spring onionsstep 5 | | Cut the spring onions into 6 cm lengths, then slice them lengthways into fine shreds.⏱ 1 minResultShredded spring onions |
| 7 | Shredded spring onionsstep 6 | | Put the spring onion shreds in a second small bowl.⏱ 10sResultShredded spring onionsused in step 28 |
| 8 | 15 g | | Lay the red chilli on the chopping board.⏱ 5sResultRed chilli |
| 9 | Red chillistep 8 | | Slice the chilli into thin rounds.⏱ 30sResultThinly sliced red chilli |
| 10 | Thinly sliced red chillistep 9 | | Put the chilli in a third small bowl.⏱ 10sResultThinly sliced red chilliused in step 29 |
| 11 | 3 tbsp | | Spoon the light soy sauce into a fourth small bowl.⏱ 10sResultLight soy sauce |
| 12 | 1 tbsp | | Add the Shaoxing rice wine.⏱ 10sResultLight soy sauce and shaoxing rice wine |
| 13 | 1 tsp | | Add the caster sugar.⏱ 10sResultLight soy sauce and shaoxing rice wine and caster sugar |
| 14 | — | | Stir until the sugar dissolves.⏱ 30sResultSoy dressingused in step 31 |
| 15 | 1 l | | Pour the water into the wok and set the steaming rack in it, keeping the water below the rack.⏱ 15sResultWater |
| 16 | — | | Bring the water to a rolling boil over a high heat.⏱ 5 minResultBoiling water |
| 17 | 650 g | | Lay the sea bass on the chopping board.⏱ 10sResultSea bass |
| 18 | Sea bassstep 17 | | Cut three diagonal slashes down to the bone on each side of the fish.⏱ 2 minResultScored sea bass |
| 19 | Scored sea bassstep 18 | | Lay the fish on the heatproof plate.⏱ 20sResultScored sea bass |
| 20 | Ginger matchsticksstep 4 | | Scatter the ginger matchsticks over the fish and into the slashes.⏱ 20sResultGinger-topped sea bass |
| 21 | — | | Lower the plate onto the rack over the boiling water, wearing dry oven gloves.⏱ 20sResultGinger-topped sea bass |
| 22 | — | | Cover the wok with its lid.⏱ 10s |
| 23 | — | | Steam for 11 minutes, until the flesh at the thickest part flakes from the bone.⏱ 11 minResultSteamed sea bass |
| 24 | — | | Turn off the heat, lift the lid away from you, and take the plate out wearing dry oven gloves.⏱ 20sResultSteamed sea bass |
| 25 | Steamed sea bassstep 24 | | Tilt the plate and pour off the liquid that has collected around the fish.⏱ 15sResultDrained steamed sea bassused in step 28 |
| 26 | — | — | Throw away the poured-off liquid.⏱ 5s |
| 27 | — | — | Pour the water out of the wok once it has cooled a little.⏱ 15s |
| 28 | Shredded spring onionsstep 7 | | Pile the spring onion shreds along the top of the fish.⏱ 15sResultSea bass with spring onions |
| Drained steamed sea bassstep 25 | |||
| 29 | Thinly sliced red chillistep 10 | | Scatter the sliced chilli over the spring onions.⏱ 10sResultSea bass with spring onions and chilli |
| 30 | 10 g | | Scatter the coriander leaves over the fish.⏱ 20sResultGarnished steamed sea bass |
| 31 | Soy dressingstep 14 | | Spoon the soy dressing around and over the fish.⏱ 15sResultDressed steamed sea bass |
| 32 | 3 tbsp | | Pour the groundnut oil into the small saucepan.⏱ 5sResultGroundnut oil |
| 33 | — | | Heat the oil over a high heat until it shimmers and is very hot, without letting it smoke.⏱ 2 minResultSmoking-hot oil |
| Total Time | 19 min | ||
Serving
- Pour the hot oil carefully over the spring onions and chilli so they sizzle, and serve at once.
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 502kcal | |
| 61g | |
| 26g | |
| 5g | |
| 9g | |
| 4g | |
| 1g | |
| 2,017mg |
Ingredients0/10
Tools0/9
Chinese · Recipe
Cantonese Steamed Fish
A classic Cantonese whole steamed fish finished with fragrant hot oil, fresh ginger, spring onions, and a light soy dressing. Quick and elegant.
What you’ll doYou will prepare ginger, spring onion and chilli first, mix a soy and Shaoxing dressing, and score the fish. The fish steams on its plate over boiling water in a covered wok with the ginger for eleven minutes; you pour off its liquid, pile on the spring onions, chilli and coriander, spoon over the dressing and finish with smoking-hot oil.
Serves2
Total19 min
LevelMedium
Ingredients
- Fresh ginger30 g
- Spring onions3 piece
- Red chilli15 g
- Light soy sauce3 tbsp
- Shaoxing rice wine1 tbsp
- Caster sugar1 tsp
- Water1 l
- Sea bass650 g
- Coriander leaves10 g
- Groundnut oil3 tbsp
Tools
SpoonPan lidWokGinger matchsticks bowl (small bowl)Spring onions bowl (small bowl)Thinly red bowl (small bowl)Soy dressing bowl (small bowl)Sea bass bowl (small bowl)Heatproof plateSmall saucepanChef's knifePeelerChopping boardOven glove
Method
1
Lay the ginger on the chopping board.
5sChopping boardFresh ginger · 30 g
2
Peel the ginger with a peeler.
30sChopping board, PeelerFresh ginger · step 1
3
Slice the ginger thinly, then cut the slices into fine matchsticks.
1 min 30sChopping board, Chefs knifePeeled fresh ginger · step 2
4
Put the ginger matchsticks in a small bowl.
Result · Ginger matchsticks · used in step 20
10sGinger matchsticks bowl (small bowl)Ginger matchsticks · step 3
5
Lay the spring onions on the chopping board.
5sChopping boardSpring onions · 3 piece
6
Cut the spring onions into 6 cm lengths, then slice them lengthways into fine shreds.
1 minChopping board, Chefs knifeSpring onions · step 5
7
Put the spring onion shreds in a second small bowl.
Result · Shredded spring onions · used in step 28
10sSpring onions bowl (small bowl)Shredded spring onions · step 6
8
Lay the red chilli on the chopping board.
5sChopping boardRed chilli · 15 g
9
Slice the chilli into thin rounds.
30sChopping board, Chefs knifeRed chilli · step 8
10
Put the chilli in a third small bowl.
Result · Thinly sliced red chilli · used in step 29
10sThinly red bowl (small bowl)Thinly sliced red chilli · step 9
11
Spoon the light soy sauce into a fourth small bowl.
10sSoy dressing bowl (small bowl)Light soy sauce · 3 tbsp
12
Add the Shaoxing rice wine.
10sSoy dressing bowl (small bowl)Shaoxing rice wine · 1 tbsp
13
Add the caster sugar.
10sSoy dressing bowl (small bowl)Caster sugar · 1 tsp
14
Stir until the sugar dissolves.
Result · Soy dressing · used in step 31
30sSoy dressing bowl (small bowl), Spoon
15
Pour the water into the wok and set the steaming rack in it, keeping the water below the rack.
15sWokWater · 1 l
16
Bring the water to a rolling boil over a high heat.
5 minWok
17
Lay the sea bass on the chopping board.
10sChopping boardSea bass · 650 g
18
Cut three diagonal slashes down to the bone on each side of the fish.
2 minChopping board, Chefs knifeSea bass · step 17
19
Lay the fish on the heatproof plate.
20sHeatproof plateScored sea bass · step 18
20
Scatter the ginger matchsticks over the fish and into the slashes.
20sHeatproof plateGinger matchsticks · step 4
21
Lower the plate onto the rack over the boiling water, wearing dry oven gloves.
20sHeatproof plate, Wok, Oven glove
22
Cover the wok with its lid.
10sWok, Pan lid
23
Steam for 11 minutes, until the flesh at the thickest part flakes from the bone.
11 minHeatproof plate, Wok
24
Turn off the heat, lift the lid away from you, and take the plate out wearing dry oven gloves.
20sHeatproof plate, Wok, Oven glove
25
Tilt the plate and pour off the liquid that has collected around the fish.
Result · Drained steamed sea bass · used in step 28
15sSea bass bowl (small bowl)Steamed sea bass · step 24
26
Throw away the poured-off liquid.
5sSmall bowl
27
Pour the water out of the wok once it has cooled a little.
15sWok
28
Pile the spring onion shreds along the top of the fish.
15sHeatproof plateShredded spring onions · step 7Drained steamed sea bass · step 25
29
Scatter the sliced chilli over the spring onions.
10sHeatproof plateThinly sliced red chilli · step 10
30
Scatter the coriander leaves over the fish.
20sHeatproof plateCoriander leaves · 10 g
31
Spoon the soy dressing around and over the fish.
15sHeatproof plate, SpoonSoy dressing · step 14
32
Pour the groundnut oil into the small saucepan.
5sSmall saucepanGroundnut oil · 3 tbsp
33
Heat the oil over a high heat until it shimmers and is very hot, without letting it smoke.
2 minSmall saucepan
34
Pour the hot oil carefully over the spring onions and chilli so they sizzle, and serve at once.
Result · Cantonese Steamed Fish
10sHeatproof plate, SpoonSmoking-hot oil · step 33
Printed 10 October 2026