Description
Cantonese Steamed Fish with Ginger and Spring Onion is a delicate, aromatic dish showcasing tender steamed fish enhanced by fresh ginger, spring onions, and a savory soy-sesame sauce. It’s light, healthy, and quick to prepare, perfect for any occasion.
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)
Instructions
- Rinse fish under cold water and pat dry. Make diagonal cuts on both sides for even cooking and seasoning.
- Sprinkle salt evenly inside the cavity, on the surface, and inside the cuts.
- Place ginger slices inside the cavity and on top of the fish. Cut spring onions into lengths and place some inside the cavity and some on top.
- Bring water to a gentle boil in a steamer or a deep pot with a heatproof plate.
- Place the fish on the plate and steam, covered, for 15-20 minutes until cooked through and flaky.
- Mix soy sauce and sesame oil in a small bowl, adjusting to taste.
- Remove fish carefully, drizzle sauce over the top.
- Garnish with reserved ginger slices and fresh coriander if desired.
- Serve hot with steamed rice and sides.
Notes
- Add sliced chili peppers for a spicy kick.
- Use lime juice in the sauce for extra brightness.
- Substitute whole fish with fillets for quicker steaming.
- Garnish with fried garlic for added crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main dish
- Method: Steaming
- Cuisine: Cantonese
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 30g
- Cholesterol: 70mg
