Easy 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
Scale
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.
Find it online: https://yumfoodusa.com/easy-cantonese-steamed-ginger-fish/