Traditionally served toward the end of traditional Chinese wedding banquets, cantonese steamed fish is not limited to weddings and special occasions.
Delicious flavors with simple recipe steps makes steamed fish a healthy and easy weeknight meal.
In addition to being healthy for our bodies, steamed fish (and fish in general) gives our minds a mental boost as well. Dive deeper into the health benefits of fish by checking out, Top 5 Mental Health Benefits of Fish, and Role of Omega-3 Fats & Our Brain Health.
Steamed Fish Essentials
Wild halibut is a great choice for any cantonese steamed fish recipe. Knowing and having a good working relationship with your local fishmonger guarantees the traceability and quality of your locally caught catch. Cod and halibut both have the texture needed to successfully hold up to steaming.
Don't have a steamer or wok? No problem. While the traditional use of a steamer or wok is a common, limited case scenario, a pot, an empty can, a plate, and a few inches of water is all you need to get started.
Steaming baskets, additional add-ons to other kitchen appliances, can also suffice to steam your fish.
Time to Steam
Fillet (or whole fish) type, size, and thickness all affect steaming time. Steaming fish can cause the fish to quickly overcook and become rubbery. To avoid this, keep the initial cook time low. You can always steam the fish for additional minutes, but you cannot take time back after it has been overcooked.
Steamed Fish Recipe
Enjoying steamed fish is within reach! With quick cooking time, it can be a midweek meal in no time at all.
- 1 pound halibut fillet
- 1 teaspoon coarse sea salt or kosher salt
- 1 tablespoon minced fresh ginger
- 3 tablespoons thinly sliced green onion
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon peanut oil
- 2 teaspoons toasted sesame oil
- ¼ cup
- lightly packed fresh cilantro sprigs
Pat halibut dry with paper towels. Rub both sides with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.
Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.
Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish.
Heat peanut and sesame oils in a small skillet over medium-high heat. When the oil is hot, carefully pour on top of the halibut fillet. Careful of the hot oil splatter. Garnish with cilantro sprigs and serve immediately.
The tradition of steamed fish is both familial and cultural. Recipes are meant to develop over time with the addition and/or subtraction of personal preferences. Each cook has a tried and true tip to suggest when it comes to steaming fish. Talk with your family and friends to see what they love the most about their steamed fish recipe.