Cantonese Steamed Fish清蒸鲈鱼
The quintessential Cantonese steamed fish — a whole perch scored and marinated with ginger and Shaoxing wine, steamed until just flaky, then finished with a sizzle of hot oil over scallions and steamed-fish soy sauce.
Perch
1 piece
Steamed Fish Soy Sauce
2 tbsp
6 slice
Shaoxing wine
2 tbsp
Scallions
1 stalk
1 piece
steamed-fish-soy-sauce
2 tbsp
shaoxing-wine
2 tbsp
Seasoning Guide: Start with the listed baseline amounts, then adjust gradually after tasting. Fine-tune salt, sugar, acid, and finishing oils in small increments.
Score the Perch and Marinate to Remove Fishiness
Clean the perch thoroughly. Pat dry with a paper towel. Make 2–3 diagonal score marks on each side of the back, cutting down to the bone. Tuck 3 ginger slices into the cavity and press 1 slice into each score mark. Pour Shaoxing wine over the fish and let marinate for 20 minutes.
Julienne Scallions, Ginger and Red Chili
Cut the scallions into 4 cm lengths and julienne finely. Julienne the remaining ginger into thin strips. Slice the red chili into thin strips. Set all garnish aside.
Arrange Fish on Ginger Bed and Steam for 8 Minutes
Lay a few ginger slices flat on the steaming plate. Remove the marinating ginger from the fish cavity and place the perch on top. Bring water in the steamer to a full rolling boil. Place the plate inside, cover, and steam on high heat for exactly 8 minutes. Remove from heat immediately when the timer ends.
Discard Steaming Liquid, Flash with Hot Oil and Drizzle Soy Sauce
Remove the fish from the steamer. Tilt the plate and discard all steaming liquid. Scatter the julienned scallions, ginger, and red chili over the fish. Heat 2 tbsp neutral oil in a small saucepan over high heat until wisps of smoke appear. Immediately pour the smoking-hot oil over the scallion garnish — it will sizzle and wilt on contact. Drizzle steamed fish soy sauce evenly over the fish.
Serving Suggestion
Serve Cantonese Steamed Fish hot immediately after adding the soy sauce. Pair with plain rice and a light vegetable side.
Storage
Best eaten fresh. If storing, refrigerate in an airtight container for up to 1 day.
Reheat: Reheat gently by steaming for 2–3 minutes. Avoid microwaving as it dries out the flesh.
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