The Perfect Cantonese Steamed Fish Recipe

Cantonese Steamed Fish is often the highlight of a festive or special occasion meal. This is a deceptively simple recipe that requires skill to achieve a smooth tender texture and preserve the fish's natural flavor. Therefore, I explained as much detail as possible to ensure you get the perfect result.

My favorite part of making this dish is pouring hot oil. The sizzling sound is music to the ears, and it is a crucial step to infuse the flavor and aroma into the fish, filling your home with mouthwatering smells. Without this step, the dish lacks its spirit.

For marinating the fish

544-820g / 1.2-1.8 pounds white fish, preferably whole (weight before gutting)
15g / about 5 cloves garlic
30g / about 2 inches ginger
45g / about 3 scallions

For the seasoning sauce

9g / 2 tsp oil
3g / 1 tsp diced ginger
3g / 1 tsp diced garlic
3g / 2 tsps diced scallion
45g / 3 Tbsps hot water to soak the mushroom
6.3g / 1.5 tsps sugar

For steaming and serving

45g / about 3 inches ginger
60g / about 4 scallions
9g / about 3 ginger slices
30g / about 1 red chili pepper
22.5g / 2.5 Tbsps finely minced garlic
41g / 3 Tbsps hot oil

[dng]

I'm Cantonese by heritage and this video sure reminds me how my paternal grandma and my dad taught me how to steam fish the right way. It's been many years since I last made steamed fish when I used to cook for my dad and your video is a great refresh for me to recover this cooking skill. Great video and thank you so much for making this video that brings back fond memories for me.

[eunji_teahouse]

When my family would get fresh plaice fish from the fishermen in the morning, my mom would steam them for us like this. She'd always "sneakily" call me over first so I could see her pour the oil and sauce over the fish and hear it sizzle and bring all the aroma out, and I'd get to eat the first one she steamed. It's such a little gesture, but it makes me feel so warm and fuzzy when I reminisce of that time. I miss her so much, but seeing these recipes bring me so many happy memories that I've thought I'd forgotten.

[LaowaiTaipei]

Hi Mandy! My brother-in-law is from Hong Kong and has made this dish for us many times - often after my wife specifically requested it when he invited us to his home for dinner. Now I can make it in my own kitchen. Thanks!

[DonF-]

FYI... If you have an electric glass top stove, make sure you slide the steamer, when done, to a cool burner to finish steaming otherwise it will continue to cook on the hot burner after turning it off.

[kpeggs]

Thank you for the video, also for the fish cleaning tips. I just got your book this week.

[rgarlinyc]

Thank you Ms Mandy - this is (and has always been) my absolute favorite Cantonese dish ever! I have tried finding proper recipes for this butt failed - so I began to "imagine" how best to proceed. Which means I have ruined quite a few good fish - an expensive venture indeed! Now I have this detailed recipe of yours - I'm too happy and shall try it out as soon as I can!

[Jiuhuashan]

I've had this many times in Hong Kong. Now I have to try to make it. Thanks Mandy! I have your cookbook as well.

[dewbiedew]

The time range guideline is super helpful. I've unfortunately had family member who thinks it's at takes at 30 minutes to steam, even the smallest fish. Definitely need to try the sauce!

[pizzicat]

one of my favorite dishes! Thank you Mandy

[KrulciferEdenfelt]

Omg yes, I’ve been waiting for more seafood and fish recipes from you. Now I have an excuse to leave the house today and fight the wind, cause your recipes never let me down when I need a good meal 😁

[brucefeks]

Love your videos and try many of the recipes. When you have the time and inspiration a beef and broccoli recipe would be outstanding and so much appreciated

[chanmabel]

Thank you, Mandy for the good steam fish recipe, is a must try .

[katl]

My grandparents used to make this type of fish for us. It was one of their favorite things to eat (and the limited access to fresh fish here in USA was something they always complained about 😂). They were experienced, always steaming the fish perfectly even between different species and sizes.
My grandma passed from lung cancer complications several years ago. In her last few weeks with us, I remember helping to drive my grandpa to the good Asian grocer (or Face Timing him the fish section) to help pick a fresh, whole fish. Then we would take it back to her, and he would prepare the fish just like this for her to enjoy. I especially love eating the green onions from the garnish, the taste with the seasoned soy sauce is absolutely divine. My grandparents always included extra green onions for me because of this 😊
I haven’t tried cooking a whole fish yet now that I live alone, but this recipe brings back those good memories. Maybe I’ll ask my local grocer for their fish restock day, and give it a few tries…

[FioLolo-fijy]

Thank you, i will try this recipe. Even my father, after all these years, doesnt always get the timings right. I have been scared to try myself but your recipe make it seem less intimidating

[NinjaPuppy.]

Wonderful. I had the honor of having this dish many years ago and it was delicious

[graemecheung]

Congratulations on the book release, such an awesome idea with the codes / video links . Love you cooking there are some slight variations from similar of our family dishes which I enjoy to try your version a

[slee]

Thank you! Never thought to descale under water!❤

[philharrison]

It's also very nice with a large, thick peice of cod or haddock.

[Reenie-pg]

That's the only way to make Chinese Steamed Fish... The Best !

[marklo]

i cooked the fish with seasoning sauce on it. Taste so much better than without seasoning sauce.