Cantonese Style Steamed Fish
A delicate Cantonese steamed fish that highlights fresh ginger, scallions, and cilantro. Light soy sauce and a pinch of sugar bring subtle sweetness, making it a healthy and elegant dinner.
Recipe by The Woks of Life· Structured by ReelsMeals
From: Facebook(view original)
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Ingredients
- 1 piece white fish fillet
- 1 cm ginger
- 2 scallions
- 1 tbsp cilantro
- 2 tbsp soy sauce
- a pinch sugar
- to taste white pepper
Instructions
- 1Place the fish fillet on a heat‑proof plate that fits inside a steamer basket.
- 2Arrange the sliced ginger, sliced scallions, and chopped cilantro evenly over the fish.
- 3Drizzle the soy sauce over the fish, then sprinkle a pinch of sugar and season with white pepper to taste.
- 4Bring water to a rolling boil in a steamer pot, then place the plate with the fish inside.
- 5Steam the fish for 8–10 minutes, or until the flesh turns opaque and flakes easily when tested with a fork.
- 6Remove the plate from the steamer and let it rest for 1 minute.
- 7Transfer the fish to serving plates, spoon any remaining sauce from the plate over the top.
- 8Garnish with additional fresh cilantro or scallion slices if desired and serve immediately.
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Frequently asked questions
- How long does it take to make Cantonese Style Steamed Fish?
- About 20 minutes in total: 10 minutes of prep and 10 minutes of cooking.
- How many servings does this Cantonese Style Steamed Fish recipe make?
- This recipe makes 2 servings as written; ingredient quantities on this page can be scaled.
- Where does this Cantonese Style Steamed Fish recipe come from?
- It was shared by The Woks of Life on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.