SOUSCHEF

Jacky

Hong Kong

AI

Chinese · dinner

Cantonese Steamed Whole Fish with Scalding Ginger-Scallion Oil

#chinese#cantonese#fish#steamed#dinner

25m

Total time

2

Servings

—

kcal

easy

Difficulty

Jul 3, 2026

INGREDIENTS.

2
Protein
  • 1 whole whole sea bass, snapper, or grouper (500–800g / 1–1.75 lb), cleaned, scaled, and scored
Produce
  • 40 g fresh ginger, half cut into thin coins (for the cavity), half julienned into fine matchsticks (for the top)
  • 4 stalks scallions (spring onions), white and pale green parts cut into 6–8cm fine julienne threads
Pantry
  • 3 tbsp light soy sauce
  • 3 tbsp neutral oil (peanut or vegetable — not olive oil)
  • 2 tbsp Shaoxing rice wine
  • 0.5 tsp caster sugar
  • 1 tbsp hot water
Spice
  • 0.5 tsp fine sea salt

THE METHOD.

tap to check off

0/8 done

FAQ · Things people ask

About this recipe.

How do I know when the fish is done without a thermometer?

Slide a chopstick or thin skewer into the thickest part of the fish behind the head — it should pass in with almost no resistance. At the scored cuts on the side, the flesh should be barely opaque right at the bone. When you gently press the flesh at the thickest point, it should yield and separate cleanly from the bone without crumbling. Overcooked steamed fish turns dry and fibrous; when in doubt, take it out a minute early and let the residual heat finish it.

Can I use fish fillets instead of a whole fish?

Yes, though you lose the bones (which add flavor to the steaming environment) and the presentation. Use a thick fillet of cod, halibut, or sea bass, at least 2.5cm thick. Fillets need only 5–6 minutes of steaming. Elevate them on the plate the same way, discard the juices the same way, and finish with the soy and scalding oil. The technique is identical; only the timing changes.

What if my steamer is not big enough for the whole fish?

You have two options. First, you can curl the fish into a C-shape in the steamer — it does not affect flavor. Second, you can remove the head (cook it separately; it is prized for its cheek meat and collagen-rich collar). You can also improvise a steamer using a roasting pan over a burner fitted with a rack, covered tightly with foil — vigorous steam is all that matters, not the vessel.

Why must I discard the steaming juices?

The liquid that collects under the fish during steaming is condensed steam mixed with the fish's own diluted juices. It does not taste of the sweet flesh — it tastes thin and fishy. Every serious Cantonese kitchen discards it and replaces it with fresh seasoned soy, which gives a clean, bright, properly seasoned result. This single step is what separates the restaurant version from the disappointing home version.

What oil temperature counts as 'smoking'?

Peanut and vegetable oil begin to smoke at around 200°C / 390°F. The visual cues are: the oil shimmers and moves across the pan like water, and you see the first light wisps of smoke rising. The functional test is dropping in one scallion thread — if it sizzles immediately and aggressively, you are ready. Have the aromatics already on the fish before you heat the oil; the window between ready and burned is short.

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