| |

The Perfect Cantonese Steamed Fish Recipe

Byamazingfoodstv


🎀 ORDER MANDY’S COOKBOOK NOW – https://geni.us/chinesecookbook
🥘 BUY A WOK – https://geni.us/carbon-steel-wok
🔎 BROWSE ALL INGREDIENTS & KITCHENWARE – https://www.curatedkitchenware.com
❤️ SUPPORT THE CHANNEL – https://www.patreon.com/soupeduprecipes
🥢 PRINTABLE RECIPE – https://curatedkitchenware.com/blogs/soupeduprecipes/the-perfect-cantonese-steamed-fish-recipe

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

source

Similar Posts

32 Comments

  2. Que deliciosa y sana es la comida a vapor, acompañado con arroz, mi suegro (Q.E.P.D.) cocinaba muy bien comida china y peruana, su padre era de Cantón y su madre peruana, en mi casa se ha unido la cocina peruana y la cocina china, también usamos Pisco, que es un licor de origen peruano para algunas preparaciones, cocina mi señora, mis hijas, mis nietos, mis yernos y yo un poco. Saludos desde el Perú.

  10. When my family would get fresh plaice fish from the fishermen in the morning, my mom would steam them for us like this. She'd always "sneakily" call me over first so I could see her pour the oil and sauce over the fish and hear it sizzle and bring all the aroma out, and I'd get to eat the first one she steamed. It's such a little gesture, but it makes me feel so warm and fuzzy when I reminisce of that time. I miss her so much, but seeing these recipes bring me so many happy memories that I've thought I'd forgotten.

  12. Congratulations on the book release , such an awesome idea with the codes / video links . Love you cooking there are some slight variations from similar of our family dishes which I enjoy to try your version a

  21. Good job. Don't worry about those negative comment about killing the fish blah blah blah. They are worst by supporting KFC, how KFC tortured their chicken is way worst. So those sucker's ate talking about themselves

  24. Placed an order for your book on Amazon. First time ordering from a content creator, but your teachings have been examplary. Particularly the dumpling series. I frequently make dumplings with my son now.

  27. The fish I like most lately is Asian Sea bass (Barramundi). If I want a fresh fish I'd have to settle for a local species though like King George Whiting, trevally or Snapper. Where I live we import our Barramundi and its usually frozen so no whole fish. I've been very careful with soy sauce and fish, last time I made ginger soy fish I put too much in.

Leave a Reply