@itslizmiu: How To Make Classic Cantonese Steamed Fish with Ginger and Scallions I grew up eating this dish and it’s one of the most nostalgic Cantonese recipes for me. Whole steamed fish (this style) typically makes an appearance on most Chinese Families’ Lunar New Year table but here I’ve made it with fillets and it’s even easier and quicker to make at home. It’s simple, comforting, and the perfect dish to practice intuitive cooking. INGREDIENTS White fish fillets (ling, barramundi, snapper, cod or flathead) Fresh ginger (sliced and julienned) Scallions (thinly shredded) Coriander Sesame oil Peanut oil (for the hot pour) SAUCE Soy sauce (I like LKK seasoned soy for seafood) Sugar Salt Chinese cooking wine (Shaoxing) Water White pepper Pat the fish dry and place it on a heatproof plate with ginger slices on top and spring onion ends underneath. Steam for about 8-10 minutes depending on thickness, until it flakes easily. While steaming, mix up your sauce: (light) soy sauce, sugar, salt, Chinese cooking wine, water and a shake of white pepper. When the fish is done, pour off most of the steaming liquid, and remove the steamed ginger and spring onions. Top with fresh julienned ginger and shredded scallions. Heat peanut oil until smoking hot and pour directly over the aromatics so they sizzle! Drizzle with the soy sauce mix, finish with coriander and sesame oil, and serve immediately with hot jasmine rice! Silky fish, ginger heat, scallion fragrance, and that dramatic hot oil pour - the ultimate Chinese comfort food.

It’s Liz Miu

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Wednesday 27 August 2025 12:36:48 GMT