Cantonese Steamed Fish with Ginger Scallion Sauce

Cantonese Steamed Fish with Ginger Scallion Sauce ingredients

• 1.5 lbs whole fish (tilapia, snapper, or branzino), gutted and scaled
• 2 inch piece ginger, thinly sliced
• 4 stalks scallions, cut into 3-inch lengths and thinly julienned
• 4 tbsp light soy sauce
• 1 tbsp Shaoxing wine
• 0.5 tsp sugar
• 1 tsp sesame oil
• 4 tbsp vegetable oil (high smoke point)
• 0.25 cup fresh cilantro, for garnish

How to make Cantonese Steamed Fish with Ginger Scallion Sauce

1. Pat the whole fish very dry with paper towels inside and out to ensure even cooking and better flavor absorption. Make 2-3 diagonal slashes on each side of the thickest part of the fish, being careful not to cut too deep.
2. Stuff a few slices of the 2-inch ginger piece and a few pieces of the julienned scallions into the fish cavity and sprinkle some on top of the fish. This helps to infuse flavor and reduce any fishy odor during steaming.
3. Place the fish on a heatproof plate that fits inside your steamer. Ensure the plate is slightly raised to allow steam to circulate. Bring a large pot or wok with a steamer rack and about 2 inches of water to a rolling boil over high heat.
4. Carefully place the plate with the fish into the steamer. Cover tightly and steam for 8-12 minutes, depending on the thickness of the fish. A good indicator of doneness is when the flesh is opaque and flakes easily at the thickest part when probed with a fork. Do not overcook.
5. While the fish is steaming, prepare the sauce: In a small bowl, whisk together 4 tablespoons light soy sauce, 1 tablespoon Shaoxing wine, 0.5 teaspoon sugar, and 1 teaspoon sesame oil. Set aside.
6. Once the fish is cooked, carefully remove the plate from the steamer. Discard the ginger and scallions from the fish cavity and any accumulated liquid on the plate, as this can make the dish taste watery.
7. Place fresh julienned scallions and remaining ginger slices directly on top of the steamed fish. Pour the prepared soy sauce mixture evenly over the fish and aromatics.
8. Heat 4 tablespoons high smoke point vegetable oil in a small saucepan over high heat until it just begins to smoke (around 375-400°F). This hot oil is crucial for crisping the aromatics.
9. Immediately and carefully pour the smoking hot oil over the scallions and ginger on the fish. You should hear a sizzling sound, which means the aromatics are cooking and releasing their fragrance. Garnish with 0.25 cup fresh cilantro before serving. Serve immediately with steamed rice.

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