Steamed Cantonese-Style Fish – a delicious recipe with fish fillets, ginger, soy sauce, spring onions, oil, handful coriander. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Pat the fish fillets dry with kitchen paper if needed, and season.
2
Put on a heatproof plate and scatter over the shredded ginger.
3
Pour water into a wok or deep pan to a depth of 2.5-5cm (1-2in) and insert a steaming rack.
4
If you don't have a steaming rack, use an upturned heatproof dish to make a trivet.
5
Put the pan on a high heat and bring the water to the boil.
6
Put the plate of fish on the steaming rack or heatproof dish.
7
Cover with a lid and gently steam for 10-12 minutes, until the fish is opaque and flaky.
8
Remove the fish from the wok and divide between 4 plates.
9
Drizzle over the light and dark soy sauces and scatter over the spring onions.
10
Heat the oil in a small pan until smoking hot and carefully pour over each piece of fish.
11
It will sizzle a little.
12
Scatter over the coriander and serve immediately.
64
kcal
Calories
6
g
Fat
2
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 fish fillets, 1 ½ tablespoons ginger, 2 ½ tablespoons soy sauce, 3 tablespoons spring onions, and more.
Yes, Steamed Cantonese-Style Fish falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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