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Cantonese Steamed Whole Fish

A quintessential Cantonese dish featuring a perfectly tender steamed whole fish. It is topped with delicate julienned ginger and scallions, flash-cooked with smoking-hot oil to release their essential oils, and finished with a perfectly balanced sweet and savory soy sauce.

Prep 15 min Cook 10 min Total 25 min Level Intermediate

Serves 4

Ingredients

The Fish

1.5 lbs Whole white fish (such as sea bass, branzino, or striped bass) — Scaled, gutted, and cleaned thoroughly. Gills removed.
1 tablespoon Shaoxing wine — For rubbing the fish
0.5 teaspoon Kosher salt — For rubbing the fish

Aromatics

3 inches Fresh ginger — Peeled. Half sliced into thin coins for steaming, half finely julienned for garnish.
4 whole Scallions — Cut into 2-inch segments. Separate the thick white parts from the green parts. Finely shred the green parts lengthwise into fine threads.
0.5 bunch Fresh cilantro — Leaves and tender stems only

The Sauce

3 tablespoons Light soy sauce — High quality, or use seasoned soy sauce for seafood
2 tablespoons Water or chicken stock
1 teaspoon Rock sugar or granulated sugar — Adjust to taste
0.5 teaspoon Toasted sesame oil (optional)

Finishing Oil

3 tablespoons Neutral cooking oil (canola, peanut, or avocado) — Must have a high smoke point

Instructions

Thoroughly rinse the fish under cold water, ensuring the belly cavity is completely clean of any dark bloodline (which causes a muddy taste). Pat the fish completely dry with paper towels.
~3 min
Score the thickest part of the fish on both sides with diagonal cuts to ensure even cooking.
Rub the fish inside and out with the Shaoxing wine and kosher salt. Stuff the cavity with a few ginger slices and thick scallion white segments. Place the remaining ginger slices on a heatproof plate, and lay the fish on top (this elevates the fish for even steam circulation).
~2 min
Using chopsticks under the fish can also help elevate it from the plate.
Bring water to a rolling boil in your steamer or wok. Carefully place the plate with the fish onto the steamer rack. Cover tightly and steam over high heat. For a 1.5 lb fish, steam for exactly 8 to 10 minutes.
~10 min
Check for doneness by inserting a chopstick into the thickest part near the spine; it should slide in easily and the flesh should be opaque and flake.
While the fish steams, combine the soy sauce, water (or stock), sugar, and sesame oil in a small bowl. Microwave for 20 seconds or heat briefly in a saucepan until the sugar dissolves. Set aside.
~2 min
Carefully remove the steamed fish from the wok. Tilt the plate and carefully pour off and discard ALL the liquid that pooled during steaming. Discard the cooked ginger slices and scallions from inside and underneath the fish.
~1 min
This step is crucial for clean flavor, as the steaming liquid contains the fishy odors and impurities.
Scatter the fresh julienned ginger and shredded scallion greens evenly over the top of the hot fish.
~1 min
Soaking the shredded scallions in ice water beforehand makes them curl beautifully for presentation.
In a small saucepan, heat the 3 tablespoons of neutral oil over medium-high heat until it just begins to smoke.
~2 min
Watch the oil closely to avoid catching fire.
Carefully and immediately pour the smoking hot oil directly over the ginger and scallions on the fish. You should hear a vigorous sizzle, cooking the aromatics and releasing their fragrance.
~1 min
Pour the prepared soy sauce mixture around the edges of the fish (not directly over the top, to keep the aromatics crisp). Garnish with fresh cilantro sprigs and serve immediately with steamed jasmine rice.
~1 min
The sauce mixes with the lingering oil to create a beautiful, savory emulsion.

Nutrition

280

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

850

Sodium (mg)

Cholesterol (mg)

Equipment

Large wok or steamer large enough to hold the plate
Steamer rack
Heatproof steaming plate
Small saucepan or butter warmer

Tips & Storage

Freshness is paramount. The fish should have clear eyes, red gills, and smell like the ocean, not 'fishy'.
Do not over-steam the fish. The timing starts the moment the lid is closed over the boiling water.
Pouring the soy sauce around the edges rather than directly on the fish prevents washing away the flavorful oil you just poured over the aromatics.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a steamer or microwave, though the texture of the fish will not be as delicate as when freshly cooked.