Скачать или смотреть The Perfect Cantonese Steamed Fish Recipe

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Cantonese Steamed Fish is often the highlight of a festive or special occasion meal. This is a deceptively simple recipe that requires skill to achieve a smooth tender texture and preserve the fish's natural flavor. Therefore, I explained as much detail as possible to ensure you get the perfect result.

My favorite part of making this dish is pouring hot oil. The sizzling sound is music to the ears, and it is a crucial step to infuse the flavor and aroma into the fish, filling your home with mouthwatering smells. Without this step, the dish lacks its spirit.


For marinating the fish

544-820g / 1.2-1.8 pounds white fish, preferably whole (weight before gutting)
15g / about 5 cloves garlic
30g / about 2 inches ginger
45g / about 3 scallions
28g / 2 Tbsps Chinese cooking wine, optional (Amazon Link - https://geni.us/shaoxing-wine)

For the seasoning sauce

9g / 2 tsp oil
1.3g / 1 tsp whole Sichuan peppercorns (Amazon Link - https://geni.us/sichuan-peppercorns)
3g / 1 tsp diced ginger
3g / 1 tsp diced garlic
3g / 2 tsps diced scallion
1.5g / about ½ a dried shiitake mushroom (Amazon Link - https://geni.us/dried-shiitake)
45g / 3 Tbsps hot water to soak the mushroom
58g / 3.5 Tbsps soy sauce (Amazon Link - https://geni.us/light-soy-sauce)
8.5g / ½ Tbsp fish sauce (Amazon Link - https://geni.us/fish-sauce)
9g / ½ Tbsp oyster sauce (Amazon Link - https://geni.us/premium-oyster-sauce)
6.3g / 1.5 tsps sugar

For steaming and serving

45g / about 3 inches ginger
60g / about 4 scallions
9g / about 3 ginger slices
30g / about 1 red chili pepper
22.5g / 2.5 Tbsps finely minced garlic
41g / 3 Tbsps hot oil