Cantonese Steamed Fish

The prep probably takes longer than the cooking time but it’s more than worth spending the time to prep everything ahead of starting cooking as everything happens pretty quickly once you start, so there’s no time to prep as you go along. I used two fillets of sea bream on a round plate inside a bamboo steamer basket, otherwise everything else was pretty much as per the recipe. This was my first time cooking this but it won’t be the last, it was delicious and both of us enjoyed it immensely. I served it alongside homemade egg fried rice which was also very good.

Easy!

Made with Cod

Listened to the previous commenter and doubled everything and eyeballed some of the ingredients came out perfectly. Used haddock would pair with rice and veggies

Simple but so delicious! We made this with tilapia. Omitted ginger and cilantro, but added garlic instead. The sauce ratio was just right for us. This dish surprisingly tasted even better the next day! Didn't have a wok, so we used a stand in a deep skillet we had from Target. Turned out well

I used estimates for everything, turned out delicious regardless! Make sure to use more oil than suggested if you mix it with the sauce to get that sizzle!

Made this last night, and it was super good. Doubled the sauce and aromatics. Used tilapia. My one kid who claims to hate fish nommed it right up.

Highly recommend getting an actual wok next time. Fish was good but might taste better after marinating in the sauce overnight (after it's cooked). Used flounder and the texture was great!

I used chili oil instead of vegetable oil and haddock. Delightful! I think I’ll increase the sugar to 1/4 tsp next time.