Cantonese Steamed Fish
Cantonese Steamed Fish

Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, cantonese steamed fish. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Cantonese Steamed Fish is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Cantonese Steamed Fish is something that I have loved my entire life. They are fine and they look fantastic.

This Cantonese steamed fish is a traditional and simple dish that's often served as one of the final courses in a traditional Chinese wedding banquet right before the last rice and the noodle course. In Chinese cuisine, steaming a fish is the best way to showcase the freshness of a fish. A classic and popular dish, this Cantonese style steamed fish is a fast and tasty way to prepare any type of white fleshed whole fish or fillet.

To begin with this recipe, we have to prepare a few ingredients. You can cook cantonese steamed fish using 10 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Cantonese Steamed Fish:
  1. Prepare 1 white meat fish, more or less 400 gr (I used trout fish)
  2. Prepare 6 cloves garlic, minced
  3. Take 4 inches ginger, thinly sliced into toothpicks size
  4. Get 2 green onions, thinly sliced
  5. Get 2 Tbsp seafood soy sauce (I used Lee Kim Kee Seasoned Soy Sauce for Seafood)
  6. Get 2 Tbsp water
  7. Take 1/4 tsp salt (if you like it a bit salty - I didn’t use any)
  8. Prepare 1/4 tsp white pepper powder or to taste
  9. Prepare 2 Tbsp sesame oil
  10. Prepare slices red chili peppers for garnish

After I was inspired by many of her recipes and placed post-it notes to mark my favorite ones, I decided to cook her mom's signature dish Cantonese Steamed Fish for my family's lunch. Her mom uses a tomato in this recipe which had intrigued me to try this unique recipe. You can use any available white flat-ish fish for this recipe; dover sole, plaice, haddock or tilapia. It can be a fillet or the whole fish.

Instructions to make Cantonese Steamed Fish:
  1. Wash and pat dry the fish with paper towel. Place the fish on top of a heat resistant plate.
  2. Arrange garlic on top of the fish. Add soy sauce, water, salt (if you use some), and white pepper powder.
  3. Heat water in a pot until boiling. Place the fish in the pot and cover it with the lid. Steam fish for 10 minutes. Remove from the heat.
  4. Place green onions, ginger, and red chili peppers on top of the fish.
  5. Heat sesame oil in a small pan until it’s very hot. Pour the oil on top of the fish.
  6. Serve immediately over steamed white rice! Yum! 😋

Heat a small saucepan to medium to high heat and add the canola oil. Add the ginger and let it brown lightly, about a minute. A steamed whole fish is a favorite on any Chinese table. This Cantonese steamed fish recipe with soy, scallion and ginger a a must-try fish recipe. The tutorial on how to serve a Chinese steamed whole fish at the table is one-of-a-kind!

So that’s going to wrap it up with this exceptional food cantonese steamed fish recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!