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Cantonese Steamed Fish


  • 1 small seabass (or any other choice of fish) - innards removed, scaled

  • 3 stalks scallion - cut into 6cm lengths, slice into strands (separate the white and green parts)

  • 20g ginger - sliced

  • 20g ginger - slice into strands

  • 1/4tsp salt

  • 1/4tsp pepper

  • 2tbsp hua diao jiu

  • Fresh coriander - garnish

  • 3tbsp sizzling hot peanut oil


  • 3tbsp light soy sauce

  • 1tbsp rock sugar

  • 1tbsp brown sugar

  • 1/4tsp pepper

  • 1tbsp sesame oil

  • 4tbsp water


  1. Place fish on a dish for steaming. Season fish both sides with salt and pepper.

  2. Pour hua diao jiu over.

  3. Stuff ginger slices and white parts of the scallion under the fish.

  4. Steam for about 7-9mins.

  5. Mix sauce ingredients together and set aside.

  6. Remove fish from steamer. Pour sauce over and topped with ginger strands and green parts of scallion.

  7. Drizzle peanut oil over and topped with coriander.

Adapted from The Meat Men

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