By Cantonese Steamed Fish with Ginger and Spring Onion Recipe is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Cantonese Steamed Fish with Ginger and Spring Onion Recipe captures the essence of meals|fish & seafood while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Cantonese Steamed Fish with Ginger and Spring Onion Recipe becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
5-6 scallions (spring onions)
1-1.5 pounds (4-6 oz per portion) mild-flavored firm white fish (such as perch, cod, haddock, sea bass, etc.)
Salt & pepper (½ teaspoon salt and ¼ teaspoon pepper per pound of fish, or to taste)
2-inch piece of ginger, peeled and julienned
2 tablespoons Shaoxing wine
¼ cup low-sodium soy sauce
½ teaspoon granulated sugar
2 tablespoons peanut oil (or other neutral oil with a high smoke point)
2 tablespoons sesame oil
1-2 chili peppers, thinly sliced (bird’s eye or jalapeños) (optional)
Handful of cilantro sprigs (optional, for garnish)
PREPARATION STEPS
Prepare the Fish:
Rinse the fish under cold water and pat dry with paper towels. Season both sides of the fish with salt and pepper.
Prepare the Scallions and Ginger:
Cut the scallions into long strips, reserving some for garnish. Place half of the scallions and the julienned ginger inside the cavity of the fish (if using whole fish) or on top of the fish fillets.
Set Up the Steamer:
Fill a steamer pot or a large pot with water and bring it to a boil. If you don’t have a steamer, you can place a heatproof plate on a rack or in a colander above the boiling water.
Steam the Fish:
Place the fish on a heatproof plate and drizzle with Shaoxing wine. Top with the remaining scallions and ginger. Carefully place the plate in the steamer and cover. Steam the fish for about 8-12 minutes, depending on the thickness of the fish, until it is cooked through and flakes easily with a fork.
Prepare the Sauce:
In a small saucepan, combine the soy sauce, granulated sugar, peanut oil, and sesame oil. Heat over medium heat until warmed through, but do not boil.
Finish the Dish:
Once the fish is cooked, carefully remove it from the steamer. Drizzle the warmed sauce over the fish. If using, top with thinly sliced chili peppers for added heat.
Garnish and Serve:
Garnish with fresh cilantro sprigs and any reserved scallions. Serve immediately with steamed rice for a delicious meal!
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 15 min | Total: 25 min | Servings: 4 | Calories: ~280 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
