Cantonese Steamed Fish

steam-fish

Originating from the southern province (Canton) of China, Cantonese Steamed Fish offers a sauce that pairs well with most any fish native to your region. Traditional Cantonese style uses a white fish, but the marinade can be used across any variety of your choice. Fish is an excellent source of Omega-3 fatty acids, EPA, and DHA.

Note: Omega-3 fatty acids in fish can be easily damaged in the cooking process, and therefore it is recommended that you cook fish under low-medium heat. Consuming yogurt or other probiotic-rich fermented food can protect you from the harmful effect of mercury in fish.

Serving: 2-3, depending on fish size.

Ingredients:

  • 1 whole medium-size Fish (About 1.5-2lb, or 1kg; fully thawed; scaled and gutted)
  • 2 cloves garlic, whole.
  • Thumb size of ginger, cut into thin strips.
  • 1 tsp sesame oil
  • 2 tbsp soy sauce
  • Salt and pepper to taste
  • Shallots, cut into long thin strips (garnish)
  • Chilli pepper, cut into strips (garnish)

Instructions:

  1. Cut vertical slits along both sides of the fish body
  2. Lightly season the fish with the sesame oil, salt, and pepper. Cover and store in the fridge for 15 minutes to marinade.
  3. Stuff ginger into the slits on the sides. Stuff ginger and garlic into the belly of the fish.
  4. Place fish on an oven-safe plate and steam on medium for 15-20 minutes, depending on the size of the fish
  5. Turn off the heat and allow the fish to steam an additional 5 minutes
  6. Remove the plate from the steamer, keep the liquid on the plate. Coat fish with the liquid and sprinkle with soy sauce.
  7. Garnish and serve the Cantonese Steam Fish over steamed rice

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steam-fish

Originating from the southern province (Canton) of China, Cantonese Steamed Fish offers a sauce that pairs well with most any fish native to your region. Fish is an excellent source of Omega-3 fatty acids, EPA, and DHA.

Serving: 2-3, depending on fish

Ingredients:

  • 1 whole medium-size Fish (About 1.5-2lb, or 1kg; fully thawed; scaled and gutted)
  • 2 cloves garlic, whole.
  • Thumb size of ginger, cut into thin strips.
  • 1 tsp sesame oil
  • 2 tbsp soy sauce
  • Salt and pepper to taste
  • Shallots, cut into long thin strips (garnish)
  • Chilli pepper, cut into strips (garnish)

Instructions:

  1. Cut vertical slits along both sides of the fish body
  2. Lightly season the fish with the sesame oil, salt, and pepper. Cover and store in the fridge for 15 minutes to marinade.
  3. Stuff ginger into the slits on the sides. Stuff ginger and garlic into the belly of the fish.
  4. Place fish on an oven-safe plate and steam on medium for 15-20 minutes, depending on the size of the fish
  5. Turn off the heat and allow the fish to steam an additional 5 minutes
  6. Remove the plate from the steamer, keep the liquid on the plate. Coat fish with the liquid and sprinkle with soy sauce.
  7. Garnish and serve the Cantonese Steam Fish over steamed rice

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