Steamed fish is one of the most popular dishes in Cantonese restaurants. The truth is that making it at home is much simpler than you might think. Master the technique of steaming first and then pouring hot oil over the fish. The result is white, jade like fish meat that is so tender it melts in your mouth. It tastes even better than restaurant versions.
🐟 Ingredients (Serves 2 to 3)
| Ingredient | Quantity & Notes |
|---|---|
| Live sea bass | 1 piece (about 500 to 600g, other fresh fish also work) |
| Ginger | 1 large knob (half sliced, half julienned) |
| Spring onions | 3 stalks (half cut into sections, half julienned) |
| Steamed fish soy sauce | 3 tablespoons |
| Cooking oil | 3 tablespoons |
| Red bell pepper | a pinch (julienned for garnish, optional) |
| Coriander | a pinch |
📝 Step by Step Instructions
Step 1: Prepare the Fish. This Is the Foundation of Removing Fishy Odors.
Ask the fishmonger to clean the sea bass. When you get home, double check the black membrane inside the fish belly because this is the fishiest part. Make 2 to 3 diagonal cuts on each side of the fish down to the bone.
Rub a little salt all over the fish and inside the belly. Stuff ginger slices and spring onion sections into the cuts and belly. Let it marinate for 5 minutes. Then rinse everything off under running water. This step effectively removes fishy smells without making the fish meat salty.
Step 2: Prepare for Steaming.
Fill a steamer pot with water and bring it to a rolling boil. Use plenty of water. Line a heatproof plate with ginger slices and spring onion sections to allow steam to circulate. Place the sea bass on top.
Step 3: Steam with Precision. Freshness and Tenderness Depend on Every Second.
Once the water is boiling vigorously, place the plate with the fish into the steamer. Cover with the lid and steam over high heat for exactly 8 minutes for a 500g fish. Add 1 minute for every extra 100g.
Turn off the heat immediately when the timer goes off. Do not open the lid. Let the fish rest in the residual heat for 1 minute.
Step 4: Pour Hot Oil to Release Aroma. This Is the Finishing Touch.
Carefully remove the plate from the steamer. Pour out all the liquid that has accumulated on the plate. This liquid is the source of fishy smells and must be discarded. Remove the used ginger and spring onions.
Top the fish with fresh julienned ginger, spring onions, and red bell pepper. Heat 3 tablespoons of oil in a small pan until it just starts to smoke. Pour the hot oil evenly over the ginger and spring onions. You will hear a satisfying sizzle and the aroma will burst out.
Drizzle steamed fish soy sauce around the edge of the plate, not directly over the fish, to preserve the look of the skin. Serve immediately.
💡 Pro Tips for Zero Failure Results
- Use live fish. Frozen fish is not suitable for steaming because the meat becomes dry and tough.
- Always discard the steaming liquid. If you leave it, the fish will taste unpleasant.
- The oil must be hot enough. If the oil is not hot, it will not release the fragrance of the ginger and spring onions.
- Two ways to enjoy one fish. After eating the fish meat, mix the remaining sauce on the plate with rice or noodles. The flavor is incredibly delicious.
