Cantonese Steamed Fish
Cantonese steamed fish is a simple, elegant dish featuring tender steamed whole fish topped with ginger, scallions, and a savory soy-based sauce. Popular dish for everyday meals and especially for Lunar New Year.
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Servings: 4
Calories: 132kcal
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.
Nutrition
Calories: 132kcal | Carbohydrates: 3g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 57mg | Sodium: 708mg | Potassium: 393mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg