Qing Zheng Yu
Cantonese Steamed Fish
A classic Cantonese dish where a whole fish is delicately steamed to perfection, infused with the aromatic flavors of ginger and scallions, and finished with a dramatic pour of sizzling hot oil.
🧂 Ingredients
- 1 whole Whole fish (e.g., sea bass, snapper, tilapia)(About 600-700g (1.3-1.5 lbs), scaled, gutted, and rinsed. Ensure it's very fresh.)
- 3 inches Fresh ginger(Peeled and cut into thin matchsticks (julienned). Reserve about 1 inch for stuffing the fish cavity.)
- 4 stalks Scallions (green onions)(Trimmed and cut into thin matchsticks (julienned). Separate white and green parts if desired for presentation.)
- 3 tbsp Light soy sauce(Use a good quality Chinese light soy sauce for best flavor.)
- 1 tbsp Shaoxing wine (Chinese cooking wine)(Optional, but adds depth of flavor. Can substitute with dry sherry.)
- 3 tbsp Vegetable oil (or other neutral high-heat oil like peanut or canola)(For the final hot oil pour.)
- small bunch Cilantro sprigs(For garnish, optional.)
- pinch Salt(Optional, for seasoning the fish.)
👨🍳 Instructions
- 1
Prepare the fish: Pat the fish dry thoroughly with paper towels, both inside and out. Make 2-3 diagonal scores on each side of the thickest part of the fish, about 1-2 cm deep. This helps the fish cook evenly and absorb flavors. Rub the fish lightly with a pinch of salt and the Shaoxing wine (if using). Stuff the cavity and the scores with about half of the julienned ginger.
⏱️ 5 minutes - 2
Set up for steaming: Fill a wok or a large pot with about 2 inches of water and bring it to a rolling boil over high heat. Place the fish on a heatproof plate that fits inside your steamer or wok. Ensure the plate has a slight rim to catch juices. Place the plate with the fish on a steaming rack or trivet above the boiling water. Cover tightly with a lid.
⏱️ 5 minutes - 3
Steam the fish: Once the water is boiling vigorously, carefully place the steamer setup into the pot. Steam the fish over high heat for 10-15 minutes, depending on the thickness of the fish. The fish is cooked when the flesh is opaque and flakes easily with a fork, or when a thermometer inserted into the thickest part registers 63°C (145°F). Avoid overcooking, which will make the fish dry.
⏱️ 10-15 minutes - 4
Prepare for finishing: While the fish is steaming, arrange the julienned ginger (remaining half) and scallions over the top of the fish. Have the soy sauce and oil ready.
⏱️ 2 minutes - 5
Drain and season: Carefully remove the plate with the fish from the steamer. Discard any accumulated liquid from the plate – this liquid can be fishy. Gently rearrange the ginger and scallions on top if they've shifted.
⏱️ 1 minute - 6
Add soy sauce: Drizzle the light soy sauce evenly over the fish and vegetables.
⏱️ 30 seconds - 7
Sizzle and serve: Heat the vegetable oil in a small saucepan or wok over high heat until it is shimmering and just beginning to smoke (around 200-230°C / 400-450°F). Immediately and carefully pour the smoking hot oil over the ginger and scallions on top of the fish. You should hear a satisfying sizzle. Garnish with cilantro sprigs, if desired. Serve immediately.
⏱️ 1 minute
💡 Pro Tips
- ✓Ensure your fish is as fresh as possible for the best flavor and texture.
- ✓Do not overcook the fish. The flesh should be just opaque and tender, easily flaking apart. Overcooking will result in a dry texture.
- ✓The oil must be smoking hot when poured over the fish. This is crucial for releasing the aroma of the ginger and scallions and cooking them slightly.
- ✓Use a plate with a rim to catch the steaming liquid and excess soy sauce, preventing it from diluting the final flavors.
- ✓Adjust steaming time based on the size and thickness of your fish.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Use other types of white fish like cod, tilapia, or grouper.
- Add a tablespoon of fermented black beans (rinsed and roughly chopped) along with the ginger and scallions for a saltier, more pungent flavor.
- Add a few slices of chili pepper for a hint of spice.