Cantonese steamed fish is one of the easiest, most satisfying meals to make at home. Light, delicate, and infused with the aromatic warmth of ginger, scallions, and soy sauce, it’s a dish that celebrates balance—both in flavor and technique.

Steaming keeps the fish incredibly tender and moist, allowing it to absorb the essence of the seasonings without overpowering its natural taste. Traditionally prepared with whole fish, this version uses a white fish fillet for a streamlined, fuss-free approach that’s perfect for home cooking.

Finished with a drizzle of sizzling hot oil that lightly crisps the scallions and ginger, this dish is best enjoyed straight from the steamer, served over a bed of warm rice —simple, nourishing, and deeply comforting.

Cantonese Steamed Fish Recipe

Ingredients

• 1 fillet of white fish (such as cod, halibut, or sea bass)
• 2-inch piece of ginger, julienned
• 2 scallions, thinly sliced
• 1 tablespoon light soy sauce
• ½ tablespoon oyster sauce (optional, for added depth)
• ½ teaspoon sugar
• 1 tablespoon water
• ½ tablespoon sesame oil
• 2 tablespoon neutral oil (vegetable or avocado)
• Fresh cilantro, for garnish

Steps

1. Pat the fish fillet dry and place it on a heatproof plate that fits inside your steamer. Scatter half of the ginger and scallions over the fish.

2. Now, we set up the steamer. Fill a pot or wok with about 2 inches of water and bring to a simmer. Place a steaming rack or trivet inside, then set the plate with the fish on top. Cover with a lid and steam for 8–10 minutes, depending on the thickness of the fillet.

3. In a small bowl, mix soy sauce, oyster sauce (if using), sugar, and water. Stir until combined. Once the fish is cooked through and flakes easily with a fork, carefully remove the plate from the steamer.

4. Place more ginger on top of the fish together with the scallions. Pour the soy sauce mixture over the fish, then immediately drizzle the hot oil over the scallions and ginger to release their fragrance.

5. Finish with sesame oil and a sprinkle of fresh cilantro. Serve the fish immediately with steamed rice and your favorite vegetables, letting the flavors soak into the delicate white flesh.