Name: Cantonese Steamed Fish with Ginger and Spring Onion: An Amazing Ultimate Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Cantonese
Ingredients: Whole fresh fish (such as snapper or tilapia), cleaned and scaled; Fresh ginger slices; Spring onions (scallions); Soy sauce; Sesame oil; Salt; Fresh coriander (cilantro) for garnish (optional)

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Why You’ll Love This Recipe

Steaming preserves the fish’s tenderness and moisture, making it succulent and light. The ginger and spring onion provide a fragrant contrast, while the soy and sesame oil sauce adds depth and umami. It’s a quick, healthy, and impressive dish perfect for any occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Whole fresh fish (such as snapper or tilapia), cleaned and scaled
Fresh ginger slices
Spring onions (scallions)
Soy sauce
Sesame oil
Salt
Fresh coriander (cilantro) for garnish (optional)

Directions

Prepare the Fish: Rinse fish under cold water and pat dry. Make diagonal cuts on both sides to allow even cooking and seasoning.
Season: Sprinkle salt evenly inside the cavity, on the surface, and inside the cuts.
Add Aromatics: Place ginger slices inside the cavity and on top of the fish. Cut spring onions into lengths, placing some inside and some on top.
Set Up Steamer: Bring water to a gentle boil in a steamer or a deep pot with a heatproof plate.
Steam: Place the fish on the plate and steam, covered, for 15-20 minutes until cooked through and flaky.
Prepare Sauce: Mix soy sauce and sesame oil in a small bowl, adjusting to taste.
Serve: Remove fish carefully, drizzle sauce over the top.
Garnish: Add reserved ginger slices and fresh coriander.
Enjoy: Serve hot with steamed rice and your favorite sides.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

Add sliced chili peppers for a spicy kick.
Use lime juice in the sauce for extra brightness.
Substitute fish with fillets for quicker steaming.
Garnish with fried garlic for added crunch.

Storage/Reheating

Best enjoyed fresh. Leftovers can be refrigerated for up to 1 day.
Reheat gently in a steamer or microwave to avoid drying out.

FAQs

What type of fish works best?

Firm, white-fleshed fish like snapper, tilapia, or sea bass.

Can I use fillets instead of whole fish?

Yes, adjust steaming time accordingly (about 8-10 minutes).

How do I know when the fish is done?

It flakes easily with a fork and is opaque throughout.

Can I prepare this ahead of time?

Steaming fresh is best for texture and flavor.

Is this recipe gluten-free?

Check your soy sauce; use gluten-free tamari if needed.

Can I add other aromatics?

Yes, try lemongrass or kaffir lime leaves for different flavors.

How to avoid fish sticking to the plate?

Lightly oil the plate or use parchment paper.

Can I steam fish without a steamer?

Yes, use a heatproof plate in a deep pan with boiling water.

Is the sauce served warm or room temperature?

Warm, drizzled just before serving.

Can I double the recipe?

Yes, but steam fish in batches for even cooking.

Conclusion

Cantonese Steamed Fish with Ginger and Spring Onion offers a fresh, healthy, and aromatic dining experience that celebrates the natural flavors of seafood. Quick and easy to prepare, it’s perfect for both weeknight dinners and special occasions.