Chinese Steamed Fish Fillet

Cantonese steamed fish fillet drizzled with soy sauce on a large grey plate.

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Chinese Steamed Fish Fillet

Chinese Steamed Fish Fillet is a simple yet elegant dish drizzled with scallion ginger soy sauce. This is an easier version of the classic Cantonese recipe.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: Asian, Chinese

Servings: servings

Calories: 271kcal

Author: Kelly (Garlic All Day)

Ingredients

2 scallions
1 thumb ginger
2 white fish fillets such as cod, haddock, halibut, or tilapia; around 6 to 8 ounces each
3 cloves garlic
2 red Thai chili peppers *optional
1 tablespoon oil
2 tablespoons seasoned soy sauce for seafood

Note that the ingredient measurements for this recipe don't have to be very exact. Follow your heart!

Instructions

Cut 2 scallions into 3-inch long segments and slice them in half lengthwise to make long strips. Julienne 1 thumb ginger into thin strips.
Grab your heat-safe plate. Put 2 white fish fillets on the plate and top with half of the scallions and ginger. Bring 1 inch of water to a boil in a wok or saucepan. When the water begins to simmer, put the plate on a trivet and lower it into the wok. Cover and steam for 6 to 10 minutes (depending on the thickness of your fillets).
While the fish is steaming, mince 3 cloves garlic and 2 red Thai chili peppers.
When the fish is fully cooked, remove it from the wok and set aside. Dry the wok and return it to the stove on medium heat. Add 1 tablespoon oil and fry the minced garlic, chili peppers, and the remaining half of the scallions and ginger just until fragrant.
Pour in 2 tablespoons seasoned soy sauce for seafood and let it bubble for half a minute, then pour the entire mixture over the steamed fish. Flake off a piece of fish with your chopsticks, dip it in the soy sauce, and eat with a sliver of scallion in each bite—this is the way!

Notes

Hint: The leftover fish-infused soy sauce tastes heavenly when mixed into rice!

Nutrition