Cantonese-Style Steamed Fish: A Delicate and Flavorful Dish

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Cantonese-style steamed fish, or 清蒸鱼 (Qīng zhēng yú) in Mandarin, is a hallmark of Cantonese cuisine renowned for its simplicity, freshness, and emphasis on natural flavors. This dish exemplifies the art of steaming, where a whole fish is gently cooked to tender perfection and complemented with a light yet flavorful sauce. Cantonese cuisine, known for its emphasis on fresh ingredients and precise cooking techniques, showcases the delicate flavors of seafood in dishes like steamed fish, which is often served as a symbol of prosperity and abundance during festive occasions.

Culinary Heritage and Significance

Originating from the Guangdong province of China, Cantonese-style steamed fish is a dish deeply rooted in the culinary traditions of the Cantonese people. Cantonese cuisine is celebrated for its use of fresh seafood, subtle seasoning, and meticulous preparation methods that preserve the natural flavors and textures of ingredients. Steamed fish, in particular, symbolizes purity and respect for the ingredients, where the gentle cooking method highlights the freshness and quality of the fish without overwhelming it with heavy sauces or spices. This dish has become a favorite not only in Cantonese homes but also in Chinese restaurants worldwide for its simplicity and elegance.


To prepare Cantonese-style steamed fish, gather the following ingredients:

  • Whole Fish: 1 (about 1 to 1.5 lbs), such as sea bass, snapper, or trout, scaled and gutted
  • Ginger: 2-inch piece, julienned
  • Green Onions: 2-3, julienned (both white and green parts separated)
  • Light Soy Sauce: 2 tbsp
  • Shaoxing Rice Wine: 2 tbsp
  • Water: 1/4 cup
  • Salt: 1/2 tsp
  • Sugar: 1/2 tsp
  • Vegetable Oil: 1 tbsp
  • Sesame Oil: 1 tsp
  • Fresh cilantro or parsley: for garnish (optional)

Cooking Instructions

  1. Prepare the Fish:
    • Rinse the whole fish under cold water and pat dry with paper towels. Make 2-3 diagonal cuts on each side of the fish, about 1 inch apart, to help it cook evenly.
  2. Season and Prepare the Steamer:
    • Place the fish on a heatproof plate that fits inside your steamer. Sprinkle the fish cavity and cuts with salt. Let it sit for about 10 minutes to absorb the salt.
  3. Steam the Fish:
    • In a steamer set over high heat, bring water to a boil. Carefully place the plate with the fish into the steamer basket. Cover and steam the fish for 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.
  4. Prepare the Sauce:
    • While the fish is steaming, heat vegetable oil in a small saucepan over medium heat. Add julienned ginger and the white parts of the green onions. Stir-fry for about 1 minute until fragrant.
    • Add light soy sauce, Shaoxing rice wine, water, sugar, and a pinch of salt. Bring the sauce to a simmer and cook for another minute. Remove from heat and stir in sesame oil.
  5. Serve the Fish:
    • Carefully remove the plate with the steamed fish from the steamer. Discard any accumulated liquid on the plate.
    • Pour the hot sauce over the steamed fish, covering it evenly. Garnish with julienned green onions (green parts) and fresh cilantro or parsley if desired.

Tips for Perfect Cantonese-Style Steamed Fish

  • Choosing the Fish: Select a fresh whole fish with clear eyes, firm flesh, and a mild, sweet aroma.
  • Steaming Time: Adjust the steaming time based on the size and thickness of the fish. The fish should be opaque and flake easily when done.
  • Enhancing Flavor: For added depth of flavor, you can add a few slices of fresh red chili or a sprinkle of white pepper to the sauce.

Serving Suggestions

Cantonese-style steamed fish is traditionally served hot as a main dish alongside steamed rice and other side dishes such as stir-fried vegetables or soup. The simplicity and delicate flavors of the dish make it a perfect centerpiece for both everyday meals and festive gatherings, allowing the natural sweetness of the fish to shine through.


Cantonese-style steamed fish exemplifies the elegance and simplicity of Cantonese cuisine, highlighting the delicate flavors and textures of fresh seafood. By following this recipe, you can recreate the authentic taste of this beloved dish at home and enjoy its tender, flavorful appeal. Embrace the tradition of steaming and respect for fresh ingredients with Cantonese-style steamed fish, savoring a dish that embodies the culinary heritage and cultural significance of Guangdong province and Cantonese cuisine.

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Written by Robert Zelesky

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