If you’re craving a dish that’s as light and delicate as it is bursting with subtle, aromatic flavors, you’re going to fall head over heels for this Easy Cantonese Steamed Ginger Fish. This traditional Cantonese recipe lets the fresh fish shine, enhanced by the bright zing of ginger, the freshness of scallions, and a perfectly balanced soy sauce mixture. It’s a truly satisfying dish that’s as quick to prepare as it is impressive to serve – perfect for weeknights or when you want to impress without the fuss.
Ingredients You’ll Need
All you need for this Easy Cantonese Steamed Ginger Fish are a handful of simple ingredients. Each one plays a key role, from the tender fish fillets that soak up flavor effortlessly to the ginger and scallions that add fresh vibrancy, and the soy sauces bringing that unmistakable umami depth and richness to every bite.
- 400g hoki loin fillets: Or feel free to use any firm white fish that you love for a tender, flaky texture.
- 2 tbsp sugar: Adds a subtle sweetness that balances the savory soy flavors beautifully.
- 1 tbsp light soy sauce: Brings the essential salty umami character to the dish.
- 1 tsp dark soy sauce: Offers a rich color and a hint of deeper, mellow flavor.
- A thumb of ginger: Both sliced and julienned for that classic sharp and warming freshness.
- A few sprigs of cilantro: Optional but highly recommended for a burst of herbaceous brightness.
- One bunch green onions: Cut into sections and finely sliced to add crunch and sweetness.
- 4 tbsp cooking oil: Heated until smoking hot to pour over the fish and release all the aromatic flavors.
How to Make Easy Cantonese Steamed Ginger Fish
Step 1: Prepare the flavorful soy mixture
Start by dissolving the sugar in a small amount of hot water to create a smooth base. Stir in the light and dark soy sauces, mixing well to combine. This simple sauce will coat the fish with perfect savory-sweet balance once steamed.
Step 2: Get your aromatics ready
While waiting for the water to boil for steaming, cut half of the ginger into thin slices, and julienne the remaining ginger finely. Chop the scallions into two parts: whites into sections for the base, and greens finely sliced to sprinkle on top later. These layers of ginger and scallions are what give this steamed fish its signature fresh and fragrant taste.
Step 3: Arrange the fish for steaming
Line a heatproof dish with the ginger slices and scallion white sections. This bed keeps the fish elevated and infuses gentle flavor from beneath. Place the fish fillets on top in a single layer to ensure even steaming and the best texture.
Step 4: Steam the fish perfectly
Set the heatproof dish on a steaming rack over rapidly boiling water, cover it, and let the fish steam for about 5 minutes. The timing is key – you want the flesh to just flake easily when prodded but still retain a moist, tender texture that melts in your mouth.
Step 5: Finish with aromatic toppings and hot oil
While the fish is gently steaming, heat your cooking oil in a pan until it’s smoking hot. Once the fish is done, scatter the julienned ginger and scallion greens on top. Pour the hot oil over this fresh layer to awaken all those lovely scents, and then drizzle generously with the soy sauce mixture you prepared earlier. It’s the moment all the flavors come together in perfect harmony.
Step 6: Garnish and serve
Optionally, add a few sprigs of fresh cilantro for a pop of color and herbaceous zing. Serve the Easy Cantonese Steamed Ginger Fish straight from the steaming dish while it’s warm, so the aromatic steam continues to delight your senses.
How to Serve Easy Cantonese Steamed Ginger Fish
Garnishes
A few sprigs of cilantro are the perfect finishing touch as they provide a fresh, bright contrast to the warm soy and ginger flavors. Feel free to add a few thin slices of red chili if you want a little subtle heat, or extra scallion greens for crunch. These garnishes bring the dish visually to life and enhance the flavor layers beautifully.
Side Dishes
This Easy Cantonese Steamed Ginger Fish pairs wonderfully with steamed jasmine rice or fragrant brown rice to soak up all the sauce. For a balanced meal, consider serving with simple stir-fried greens like bok choy or gai lan. A light soup or pickled vegetables can round out a classic Cantonese-style feast.
Creative Ways to Present
If you want to impress guests, serve the fish on a large platter garnished with vibrant cilantro and sliced scallions, letting the steaming aromatics invite everyone to the table. You can also extend this recipe as a part of a larger dim sum or seafood spread, incorporating small dipping bowls of soy sauce and fresh chili on the side to let everyone customize their bites.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, transfer the fish and sauce into an airtight container and refrigerate immediately. It will keep well for up to 2 days without losing too much flavor or texture. Just be mindful that the fish is best enjoyed fresh, so smaller portions are ideal.
Freezing
Freezing steamed fish isn’t usually recommended because the texture can become watery and lose its delicate flakiness. However, if necessary, you can freeze the cooked fish without the hot oil topping and soy mixture, wrapping tightly to avoid freezer burn. Use within one month and thaw gently in the refrigerator before reheating.
Reheating
To reheat your Easy Cantonese Steamed Ginger Fish, place the fish in a heatproof dish and steam it gently until warmed through, ensuring it doesn’t dry out. Avoid microwaving as it can unevenly cook the fish and toughen the texture. Add fresh scallion and ginger after reheating and drizzle with warmed soy sauce and oil for freshness.
FAQs
Can I use other types of fish for this recipe?
Absolutely! While hoki loin fillets are great, you can substitute with any firm white fish like cod, sea bass, or tilapia. Just choose a thick piece so it steams nicely and flakes easily without falling apart.
Is the ginger flavor very strong in this dish?
The ginger in this Easy Cantonese Steamed Ginger Fish is fresh and aromatic but not overwhelmingly spicy. It provides a gentle warmth and brightness that balances perfectly with the soy sauce and fresh fish.
Do I need to use both light and dark soy sauce?
Using both light and dark soy sauces adds layers of flavor and color – light soy sauce gives saltiness and umami, while dark soy adds a deeper richness and more appealing brown hue. You can adjust the ratio if preferred, but both are best for authenticity.
Can I prepare the fish ahead of time?
The fish is best steamed fresh for that tender texture and vibrant flavor. However, you can prepare the ginger, scallions, and soy sauce mixture in advance to save time when you’re ready to cook.
What oil is best for pouring over the fish?
Choose a neutral oil with a high smoke point like vegetable, canola, or peanut oil. Heating the oil until it’s smoking hot is crucial to release the wonderful aromas when poured over the ginger and scallions.
Final Thoughts
I can’t recommend this Easy Cantonese Steamed Ginger Fish enough for anyone wanting a clean, flavorful, and fuss-free meal that tastes like it took hours without the hassle. The marriage of fresh ginger, scallions, and perfectly steamed fish will quickly become your go-to comfort dish. Give it a try—you’re going to love how effortless and delicious this classic Cantonese beauty is!
PrintEasy Cantonese Steamed Ginger Fish
This Cantonese Style Steamed Fish Fillets recipe features tender hoki loin fillets delicately steamed with ginger, scallions, and a flavorful soy sauce mixture. The steaming process preserves the fish’s natural moisture and flavor, while the hot oil poured over the garnishes releases aromatic essences, making for a light, fragrant, and healthy dish perfect for a quick and authentic seafood meal.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Steaming
- Cuisine: Cantonese
- Diet: Low Fat
Ingredients
Fish and Garnishes
- 400g hoki loin fillets, or any large piece of firm white fish
- A thumb of ginger (half sliced, half julienned)
- One bunch green onions (scallions), whites separated from greens and cut into sections
- A few sprigs of fresh cilantro (optional garnish)
Sauce
- 2 tbsp sugar
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
Other
- 4 tbsp cooking oil (vegetable or peanut oil recommended)
Instructions
- Prepare the soy sauce mixture: Dissolve 2 tablespoons of sugar in a little hot water to completely dissolve it. Add 1 tablespoon of light soy sauce and 1 teaspoon of dark soy sauce to the sugar water, mix well, and set aside for later use.
- Prep aromatics and steaming setup: Bring a pot of water to a rolling boil to create steam. While waiting, slice half the ginger into thin slices and julienne the other half into fine strips. Separate the green onion whites from the greens and cut the whites into sections.
- Assemble fish for steaming: Line the bottom of a heatproof dish with the sliced ginger and green onion whites. Lay the hoki fillets gently on top of the ginger and scallion bed, ensuring an even layer to allow steam circulation.
- Steam the fish: Place the dish on a steaming rack inside the pot of boiling water. Cover with a lid and steam the fish over a vigorous boil for about 5 minutes, or until the flesh is just cooked and flakes easily with a fork.
- Heat the oil: While the fish is steaming, heat 4 tablespoons of cooking oil in a small pan over high heat until it reaches smoking point. This step helps release flavorful aromas from the garnishes once poured over the fish.
- Finish and serve: When the fish is done, sprinkle the julienned ginger and green onion tops over the fillets. Carefully pour the hot oil over the garnished fish, followed by drizzling the reserved soy sauce mixture evenly. Optionally, garnish with fresh cilantro sprigs. Serve the dish immediately while hot.
Notes
- Choose a firm white fish like hoki, cod, or snapper for best results that hold together during steaming.
- Adjust steaming time slightly depending on fish thickness to avoid overcooking.
- The hot oil poured at the end enhances the aroma and flavor by releasing the ginger and scallion essences.
- Use a heatproof dish that fits well on your steaming rack or basket for even cooking.
- Feel free to substitute cilantro garnish with fresh parsley or omit if preferred.