Cantonese Steamed Fish

A classic Cantonese steamed sea bass recipe — delicate, aromatic, and true to the style you’d find in Hong Kong seafood restaurants.

Sea bass is often celebrated as a light, flaky fish — perfect for steaming, grilling, or baking because its flesh holds together yet melts delicately on the palate.

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🐟 Ingredients

• 1 whole sea bass (about 600–800 g), cleaned and scaled

• 3–4 slices fresh ginger

• 2 stalks spring onion (scallions), cut into 2-inch pieces

• 2 tbsp light soy sauce

• 2 tbsp peanut oil (or neutral oil)

• Fresh coriander leaves for garnish

• Salt, to taste

• 1 tsp Sesame oil

🔪 Method

1. Prep the fish: Rinse sea bass, pat dry, and lightly score the flesh on both sides. Sprinkle a little salt inside and outside.

2. Aromatic bed: Place ginger slices and half the spring onion pieces on a heatproof plate. Lay the fish on top.

3. Steam: Bring water to a boil in a wok or steamer. Place the plate inside, cover, and steam for 12-15 minutes (depending on fish size) until flesh flakes easily.

4. Sauce: Remove fish, discard ginger and spring onion used during steaming. Pour soy sauce over the fish.

5. Final touch: Heat oil until shimmering. Scatter fresh spring onion strips and coriander over fish, then drizzle hot oil on top to release fragrance.

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🌿 Serving Notes

• Traditionally paired with plain jasmine rice to soak up the soy‑ginger juices.

• A side of stir‑fried greens (like gai lan or bok choy) balances the richness.

• Best served immediately while the fish is still hot and aromatic.