Cantonese Steamed Fish with Ginger and Scallions

Name: Cantonese Steamed Fish with Ginger and Scallions
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 10 oz delicate white fish fillet; 2 scallions; 15 g ginger; 1 bunch cilantro; 1 1/2 tbsp light soy sauce; 2 tbsp hot water; 2 tbsp vegetable oil; 1/8 tsp salt; 1/8 tsp sugar

This Cantonese steamed fish is light, aromatic, and ready in minutes. Tender white fish is finished with sizzling ginger-scallion soy sauce for a clean, restaurant-style dish at home.

Servings2 Portions

Prep Time5 Mins

Cook Time15 Mins

Difficulty

Intermediate

Ingredients

delicate white fish fillet
10 oz
scallions
2
ginger
15 g
cilantro
1 bunch
light soy sauce
0.5 tbsp
hot water
2 tbsp
vegetable oil
2 tbsp
salt
0.1 tsp
sugar
0.1 tsp

Step-by-Step Instructions

Prepare the aromatics: cut the scallions into 2-inch pieces, halve them lengthwise, then slice into thin matchsticks. Thinly slice the ginger and cut it into fine strips. Roughly chop the cilantro and set everything aside.

In a small bowl, stir together the light soy sauce, salt, sugar, and hot water until the sugar and salt dissolve. Set the sauce mixture near the stove.

Set up a steamer or wok with a rack and add 1 to 2 inches of water. Bring the water to a steady boil.

Rinse the fish fillet and pat it dry. Place it on a heatproof oblong plate that fits inside your steamer, then carefully transfer the plate to the steaming rack.

Reduce the heat to medium so the water keeps steaming without boiling away too quickly. Cover and steam for 7 to 10 minutes, depending on thickness. Very thin fillets may need only 4 to 5 minutes.

Check doneness by inserting a butter knife into the thickest part of the fish; it should slide through easily and the fish should flake gently. Turn off the heat and carefully pour off any liquid collected on the plate.