Cantonese-Style Steamed Fish (广式蒸鱼)

广式蒸鱼 (Cantonese-Style Steamed Fish) is a classic Chinese Islamic Cuisine dish that features a delicate and flavorful steamed fish, commonly enjoyed as a symbol of abundance and prosperity.

Cantonese-Style Steamed Fish (广式蒸鱼)

Ingredients

  • 1 whole fresh fish (such as sea bass or snapper), scaled and gutted
  • 3 slices ginger
  • 2 green onions, cut into strips
  • 3 tablespoons light soy sauce
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon oil
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper

Instructions

  1. Clean the fish and pat dry with paper towels.
  2. Place the fish on a heatproof plate and stuff the cavity with ginger slices and half of the green onions.
  3. In a small bowl, mix together the light soy sauce, Shaoxing wine, oil, sugar, salt, and white pepper. Pour the mixture over the fish.
  4. Prepare a steamer and steam the fish over high heat for about 15-20 minutes, or until cooked through.
  5. Once the fish is cooked, carefully remove it from the steamer and garnish with the remaining green onions.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
20 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
200 per serving
Protein
25g
Fat
10g
Carbohydrates
5g

Supplies

Heatproof plate Steaming rack Steamer

Tools

Knife Cutting board Bowl

Serving suggestions

Serve the steamed fish with steamed rice and a side of stir-fried vegetables for a complete meal.

Tips & tricks

For the best results, use the freshest fish available and adjust the steaming time according to the size and thickness of the fish.

Cost

$15