Chinese cuisine

Easy

Cantonese Steamed Fish

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Simple yet savory, this Cantonese Steamed Fish is surprisingly easy to prepare and loaded with flavors! Chef John uses wild shortspine thornyhead, also known as idiot fish, for its tender texture and pronounced flavor.

Get Chef John’s Supreme Soy Sauce recipe here.

Recipe

PRE TIME: 10 min

COOKING TIME: 10 min

TOTAL TIME: 20 min

2 SERVING

Ingredients:

3 lb. Shortspine Thornyhead Fish, Cleaned
Marinade
1 tbsp. Cooking Wine
4 pieces Ginger
2 stalks Green Onion
1 count Red Pepper, Julienned
0.25 cup Ginger, Sliced
0.25 cup Green Onion, Sliced
3 tbsp. Supreme Soy Sauce (You Can Find This Special Soy Sauce In Asian Supermarkets)
1 tbsp. White Pepper, A Pinch
1 tbsp. Hot Cooking Oil

Directions:

Step 1

Only cut open the fish bottom from head to tail, and do not remove any part. Flatten the fish like a butterfly on a plate with skin side up. (Tip: the butterfly cut fish is easier to cook through when steaming.)

Step 2

Pour tsbp/15ml cooking wine on top of fish, then place a few slices of ginger and 2 stalks of green onion on top of fish. Place the plate in a large steam basket.

Step 3

Steam on high heat for 10 minutes.

Step 4

In the meanwhile, julienne red bell pepper, ginger, and green onion and soak them in water to retain freshness.

Step 5

Remove the seamed fish from the basket. Pour supreme soy sauce(Chef's John's recipe link) around the fish.

Step 6

Top with julienned bell pepper, ginger, and green onion, and a pinch of white pepper; drizzle about 1 tablespoon hot oil on them; Serve at once.

Step 7

Enjoy!

Final Notes

Tip: Shortspine Thornyhead are a member of the rockfish family and are especially priced by Chinese restaurants because of their bright red color. You can use red snapper or rockfish as substitute.