In my household, I ate Cantonese Steamed Fish at least once a week because it's healthy, simple and lets the fish shine. Cantonese Steamed Fish is also popular during Lunar New Year as "fish" in Chinese sounds like abundance, surplus, and wealth.
What Is Cantonese Steamed Fish?
Cantonese steamed fish is a classic Chinese dish where a whole fish is gently steamed and finished with a light soy-based sauce, fresh ginger, and scallions.
Instead of a ton of seasoning, the focus is on freshness and balance, making it one of the most beloved Chinese style steamed fish recipes for home cooks and restaurants alike.
Why You’ll Love This Recipe
- Pure and delicate flavors: The steaming method keeps the fish moist while highlighting its natural sweetness.
- Quick and fuss-free: From prep to plate, this dish comes together in under 20 minutes.
- Restaurant-quality at home: It tastes just like what you’d order at a Cantonese restaurant, but made right in your own kitchen.
Equipment You’ll Need
- Steamer basket or rack
- Wok or large pot with lid
- Heatproof steamer-safe dish
- Small mixing bowl
Ingredients for Cantonese Steamed Fish
- Whole white fish (about 1.5 pounds): Sea bream, tilapia, red snapper are all fishes that work well for this dish!
- Salt
- Scallions: Adds fresh aroma and mild onion flavor
- Ginger: Brings warmth and removes any fishy notes
- Soy sauce
- Sugar: Balances the saltiness of the soy sauces
- Sesame oil: Finishes the dish with a nutty aroma
Customizations
- Different fish options: Sea bream, tilapia, and red snapper all work well, but black cod or striped bass are also great choices.
- Extra aromatics: Add a few slices of garlic or cilantro for a slightly different flavor profile.
How to Make Cantonese Steamed Fish
Prepare the Fish
Rinse the fish thoroughly inside and out, making sure the cavity is clean.
Transfer it to a heatproof, steamer-safe dish and pat dry with paper towels. Season both sides and the cavity evenly with salt, then scatter the ginger and scallions over the top.
Mix the Sauce
In a small bowl, mix the soy sauce, sugar, and sesame oil until the sugar dissolves. Set aside while you steam the fish.
Steam the Fish
Add water to a wok or pot fitted with a steamer and bring it to a low boil. Place the fish into the steamer, cover, and steam for 10–13 minutes depending on size, until the flesh turns opaque and flakes easily.
Finish and Serve the Cantonese Steamed Fish
Carefully remove the fish from the steamer and drain off any excess liquid from the dish. Spoon the prepared sauce evenly over the fish, garnish with extra ginger and scallions if desired, and serve immediately.
Storage
This dish is best enjoyed fresh, but leftovers can be stored in the fridge for up to 1 day. Reheat gently by steaming to avoid drying out the fish.
Tips to Make the Perfect Cantonese Steamed Fish
- Fresh fish matters: The cleaner the fish tastes, the better the final dish will be.
- Don’t oversteam: Overcooking will make the fish tough and watery.
- Drain the liquid: Removing excess steaming liquid keeps the sauce flavorful, not diluted.
Frequently Asked Questions (FAQs)
What type of fish is best for this?
Fresh white fish with mild flavor works best, such as sea bream, tilapia, red snapper, or striped bass. Always choose the freshest fish you can find.
Can I use fish fillets instead of a whole fish?
Yes, but whole fish gives the best texture and presentation. If using fillets, reduce the steaming time to avoid overcooking.
Is Cantonese steamed fish healthy?
Absolutely. Steaming uses no added fat, and the ingredients are light, making this a very healthy Chinese style steamed fish dish.
Can I make this without a bamboo steamer?
Yes! A heatproof dish placed on a stainless steel trivet inside a covered pot or wok with boiling water works perfectly.
Related Recipes You’ll Love
- Thai Red Curry Poached Fish
- Coconut Lime Poached Fish
- Tomato Poached Fish with Shallot Oil
- Stir-Fried Shanghai Rice Cakes (Nian Gao)
- Pork and Chive Dumplings
Cantonese Steamed Fish
Equipment
Ingredients
- 1 whole white fish about 1.5 pounds (sea bream, tilapia, or red snapper)
- ¼ teaspoon salt
- 2 green onions finely chopped
- 2 inch ginger sliced into thin strips
- 2 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 1 teaspoon sesame oil
Instructions
- Rinse the fish thoroughly inside and out, making sure the cavity is clean. Transfer to a heatproof, steamer-safe dish and pat dry with paper towels.1 whole white fish
- Season both sides and the cavity of the fish evenly with salt. Scatter the chopped green onions and ginger over the top.¼ teaspoon salt, 2 green onions, 2 inch ginger
- In a small bowl, mix the soy sauce, sugar, and sesame oil. Set aside.2 tablespoon soy sauce, 1 teaspoon granulated sugar, 1 teaspoon sesame oil
- Add water to a wok or pot fitted with a steamer and bring to a low boil. Place the fish into the steamer, cover, and steam for 10-13 minutes, depending on the size of the fish, until the flesh turns opaque and flakes easily.
- Carefully remove the fish from the steamer and drain off any excess liquid from the dish.
- Spoon the prepared sauce evenly over the fish.
- Garnish with additional sliced ginger and scallions if desired, and serve immediately.
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