Best 3 Cantonese Steamed Fish Recipes

CANTONESE STEAMED FISH

Steps:

• Gather all the ingredients.
• Soak dried mushrooms. Put the dried mushrooms in a bowl. Pour over boiling water to cover and soak 20 minutes until soft. Meanwhile, you can prepare other ingredients. Once hydrated, strain the liquid into another bowl, squeezing any excess liquid from the mushrooms (this is Shiitake Dashi, and you can use this umami-rich broth in other cooking). Cut off the stems (discard them) and slice the mushrooms.
• Slice the tomato, cut green onions into matchsticks, and peel ginger and cut into fine matchsticks.
• Rinse the fish inside and out under running cold water and pat dry with kitchen paper. Using a sharp knife, make three diagonal slits on both sides of the fish.
• Arrange the tomato on the base of a heatproof platter that will fit inside a wok. Lay the fish on top.
• Mix together the soy sauce, oyster sauce, sesame oil and rice wine in a small bowl and season with pepper.
• Pour the sauce over the fish and sprinkle over the mushrooms and ginger. Cover with saran wrap and leave to marinate in the fridge for about 20 minutes.

CANTONESE STEAMED FISH

Steps:

• Cut the scallions into 2-inch lengths, and cut the pieces in half lengthwise. Julienne them thinly. Thinly slice about 15g of ginger, and julienne them. Give the cilantro a rough chop. Set the aromatics aside.
• Combine the light soy sauce, salt, sugar and hot water in a small bowl and mix until the sugar and salt are dissolved. Set aside.
• Prepare your steaming set-up, and fill with 1-2 inches of water. Bring to a boil.
• Rinse your fish fillet, and carefully lay it on an oblong heat-proof plate that will fit into your wok or steaming setup. Carefully place it in the steamer, and adjust the heat to medium. The water should be at a slow boil that generates a good amount of steam, but not so high that the water evaporates too quickly.
• Cover and steam for 7-10 minutes depending upon the size and thickness of your fish fillet. If you have extremely small, thin fillets (half an inch), cook for 4-5 minutes. Check for doneness using a butter knife. If it falls easily through the thickest part of the fillet to the bottom of the plate, the fish is done.
• Turn off the heat, and carefully drain any liquid on the plate. Spread about ⅓ of the scallions, ginger, and cilantro on the steamed fish (alternatively, you can wait to do this AFTER adding the sauce).
• To make the sauce, heat a wok or small saucepan to medium high heat, and add 2 tablespoons vegetable oil. Add the remaining ⅔ of the ginger, and fry for 1 minute. Add the white parts of the scallions and cook for 30 seconds.Then add rest of the scallions and cilantro. The mixture should be sizzling.
• Add the soy sauce mixture. Bring the mixture to a bubble, and cook until the scallions and cilantro are just wilted, about 30 seconds.
• Pour this mixture over the fish. If you prefer to add the raw aromatics after adding the sauce, you can do so now, and heat an additional 1 tablespoon of vegetable oil to pour over the raw aromatics. Serve immediately!

CANTONESE STYLE STEAMED FISH

Steps:

• Place the fish in a large bowl.
• Add the rice wine, soy sauce, chopped ginger and sesame oil, and toss lightly to coat.
• Cover with clingfilm and leave to marinade in the fridge for 10 minutes.
• Arrange the fish on a heatproof plate, with the marinade, and place in a steamer. Steam over simmering water in a covered wok for 5-8 minutes, or until the fish flakes when the skin is pressed firmly or the dorsal fin pulls out easily.
• Remove the fish from the steamer and place in a heatproof platter.
• Heat a wok over high heat, add the oil and heat until smoking.
• Sprinkle the steamed fish with the spring onion, shredded ginger and pepper, and slowly pour the hot oil over the fish.
• This will cause the skin to crisp, and cook the garnish.