By Eugene Wong
Cantonese Steamed Fish
13 steps
Prep:10minCook:11min
One of my all time favourite dishes. Served with just steamed rice; I could crush the whole fish myself. I highly recommend using live fish for this recipe, it just isn't the same any other way. Most asian supermarkets will have live bass or tilapia available. Make sure to tell the fish monger to clean and scale the fish for you.
Updated at: Thu, 17 Aug 2023 04:42:57 GMT
Nutrition balance score
Good
Glycemic Index
15
Low
Glycemic Load
1
Low
Nutrition per serving
Calories143.8 kcal (7%)
Total Fat8.2 g (12%)
Carbs5.2 g (2%)
Sugars0.7 g (1%)
Protein13.1 g (26%)
Sodium478.7 mg (24%)
Fiber0.7 g (3%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
Prepare your steamer and turn the heat up to high.
Step 2
Thinly slice ginger into strips.
Step 3
Thinly slice the scallions. Keep the scallion whites separate from the greens.
Step 4
Rinse the fish under fresh cold water and make sure it fits the size of your plate. If it doesn't, you can cut the fish in half.
Step 5
Place half of the ginger and scallions whites on the plate making a bed.
Step 6
Lay the fish on the bed of ginger and scallions.
Step 7
Stuff the fish cavity with the rest of the scallions whites and ginger.
Step 8
Steam the fish for 11 minutes. You can turn the steamer down to medium low heat.
Step 9
In a small separate pan, add oil and set to low heat. We want this oil hot enough just before smoking point.
Step 10
When the fish is done, remove from the steamer and carefully tilt the plate over and pour out all the excess water.
Step 11
Place all the of scallion greens on top of the fish and carefully pour the hot oil over the scallions.
Step 12
Finish with 1-2 tbsp soy sauce.
Step 13
Enjoy over steamed rice.
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