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Cantonese Style Steamed Fish [港式清蒸魚]

Steamed fish is one of those simple yet wonderfully delicious dishes. It’s healthy and easy too. Unlike baking or frying, when fish is steamed most of it’s juices will remain so you can enjoy it in it’s purest form. Ok, ok, if you just slice up the fish and eat it raw like sashimi, it’s even more pure, but for now we like to have our food warm


  • 1pcs sea bass or other fresh fish, cleaned and gutted (600g)
  • 20g ginger, finely shredded
  • coriander, small handful
  • 4 tbsp oil
seasoning sauce
  • 3-4 tbsp light soy sauce
  • 75ml chicken stock
  • 2pcs rock sugar
  • 1-2 tbsp Shaohsing wine


Fill a wok about half full with water and bring to a boil.

Slice the spring onions into short lengths of about 5 cm. Take a few lengths of spring onions and finely shred them. Soak the finely shredded spring onions in ice water to make curls for garnish.

Prepare the fish – if the fish is thick, score the flesh a few times on each side. Alternatively, you can butterfly the fish by filleting in slightly, but do not cut through the dorsal fin.

Put the fish on a heat-proof plate, rub Shaoxing wine liberally over the fish and scatter the spring onions, coriander and ginger. Keep aside some of the herbs for garnishing.

When the water is boiling, put the fish in and cover tightly with a lid. Steam the fish for about 10 minutes. If the fish is cold, i.e. you have just taken it out of the fridge, allow a few minutes more.

While the fish is steaming, prepare the seasoning sauce by mixing everything together till the sugar dissolves. Keep warm.

After 10 minutes, check the fish by inserting a knife or a skewer into the thickest part of the fish. It is cooked when the flesh pulls away easily from the bones. Remove and discard the juices and herbs.

In a clean wok or pan, heat up the oil till it is smoking. Pour the seasoning sauce over the fish and then the hot oil. Garnish with the remaining ginger strips, spring onions curls and coriander. Serve immediately.

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