Cantonese Steamed Fish with Ginger and Shallots
Succulent whole fish gently steamed with ginger and shallots, finished with sizzling oil and sweet seasoned soy sauce.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 280 kcal
Equipment
- •large wok with lid
- •steaming rack
- •heatproof oval serving plate
- •small saucepan
- •sharp chef knife
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 14 g
- carbs
- 4 g
- fibre
- 1 g
- protein
- 34 g
- calories
- 280 kcal
Instructions
- 1
Pat the whole fish dry inside and out using paper towels.
- 2
Make three shallow diagonal slashes along both sides of the fish flesh.
- 3
Place a few ginger slices and shredded shallots onto a heatproof oval plate, then lay the fish on top.
- 4
Scatter half of the remaining ginger over the fish and drizzle with the Shaoxing wine.
- 5
Set a steaming rack inside a wok, add water below the rack level, and bring to a rapid boil.
- 6
Carefully rest the plate on the rack, cover with the wok lid, and steam over high heat for 9 minutes.
- 7
Check that the flesh is opaque to the bone, then carefully remove the hot plate from the wok.
- 8
Pour off and discard any cloudy steaming water that has pooled in the plate.
- 9
Top the steamed fish evenly with the remaining shredded ginger, shallots, and fresh coriander sprigs.
- 10
Mix the light soy sauce, water, sugar, white pepper, and sesame oil in a small jug until sugar dissolves.
- 11
Heat the peanut oil in a small saucepan over high heat until lightly smoking.
- 12
Pour the hot oil directly over the aromatics to sizzle, then pour the seasoned soy sauce around the base.
Chef's tips
Choose exceptionally fresh fish with clear, bright eyes and shiny scales. Always drain the accumulated steaming liquid from the plate before adding the fresh aromatics and hot oil to avoid any muddy or bitter flavours.
Ingredient substitutions
- whole snapper → whole barramundi, coral trout, or 600 g thick white fish fillets
- Shaoxing cooking wine → dry sherry or omitted entirely
- peanut oil → canola oil or any neutral high-smoke-point oil
Storage
Store leftover fish in an airtight container in the refrigerator for up to 1 day.
Reheating
Reheat gently by steaming for 3 to 4 minutes until warm through, avoiding the microwave to keep the fish tender.
Common mistakes to avoid
- •Overcooking the fish, which causes the delicate white flesh to dry out.
- •Pouring lukewarm oil over the aromatics, which fails to blister and release their fragrance.
- •Leaving the cloudy steaming liquid on the plate, which dilutes the sauce and leaves a fishy taste.
Serving suggestions
Cooked Cantonese Steamed Fish with Ginger and Shallots?
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