Steamed Fish with Ginger and Green Onion (Cantonese Style)
This classic Cantonese steamed fish recipe highlights tender, flaky fish with fresh ginger, scallions, and a light soy sauce dressing. It’s healthy, fast, and perfect for any mild whole fish.
Ingredients
- 1 whole fish about 1½–2 pounds, cleaned and scaled
- 2 tablespoons fresh ginger julienned
- 3 green onions thinly sliced into shreds
- 2 tablespoons light soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon sugar
- 2 tablespoons neutral oil
- ½ teaspoon sesame oil
- ¼ teaspoon white pepper
- Salt to taste
- Fresh cilantro and sliced red chilis optional garnish
Instructions
- Pat fish dry and lightly season with salt and white pepper.
- Place half the ginger inside the fish cavity and the rest on top.
- Set fish on a heatproof plate and steam over boiling water for 8–10 minutes, depending on thickness.
- Carefully drain excess liquid from the plate.
- Top fish with green onions, cilantro and red chilis.
- Heat neutral oil until hot, then pour over scallions.
- Mix soy sauce, Shaoxing wine, and sugar; drizzle over fish.
- Finish with sesame oil and serve immediately.
Notes
NUTRITION FACTS
Serving Size: 1 portion Calories: 210 (11%) Total Fat: 9g (14%) Saturated Fat: 1.5g (8%) Cholesterol: 70mg (23%) Sodium: 620mg (27%) Total Carbohydrates: 4g (1%) Dietary Fiber: 0.5g (2%) Sugars: 2g Protein: 28g (56%)
Nutrition values are estimates only and can vary depending on fish type, portion size, and specific brands used.