Steamed Whole Fish（清蒸全鱼）
Classic Cantonese-style steamed whole fish finished with ginger, scallions, hot oil, and light soy sauce for clean, delicate flavor.
Ingredients
Ingredients
- 1 whole fresh fish 1½–2 lb, scaled, gutted, and cleaned
- 2 inches fresh ginger julienned
- 3 scallions cut into fine slivers
- 2 tablespoons light soy sauce
- 2 tablespoons neutral oil such as peanut or grapeseed
- Optional: fresh cilantro for garnish
Instructions
Instructions
- Rinse the fish under cold water and pat completely dry.
- Score the fish lightly on both sides and place on a heatproof plate that fits inside a steamer.
- Place a few slices of ginger inside the cavity and scatter some over the top of the fish.
- Bring water in a steamer or wok to a rolling boil.
- Steam the fish uncovered over high heat until the flesh turns opaque and separates easily from the bone, 10–12 minutes, depending on thickness.
- Carefully remove the fish from the steamer and pour off any accumulated liquid.
- Scatter scallions evenly over the fish.
- Heat oil until just smoking, then immediately pour over the scallions to release their aroma.
- Drizzle soy sauce around the fish (not directly on top) and garnish with cilantro if using.
- Serve immediately.
Notes
Chef Notes
Freshness matters more than fish variety — do not steam fish that smells fishy.
Pouring off steaming liquid is essential for clean flavor.
The fish is done when it flakes at the bone, not when it looks firm.
Hot oil activates aromatics; skipping this step flattens the dish.
Storage
Steamed fish is best eaten immediately.
Leftovers can be refrigerated for up to 1 day and gently reheated, though texture will soften.
Leftovers can be refrigerated for up to 1 day and gently reheated, though texture will soften.
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