Steamed fish Cantonese style, or “Cantonese-style steamed fish”, is a beloved dish in Chinese cuisine, particularly in Guangdong (Canton) Province, where the Cantonese culinary tradition originates. Known for its delicate flavors, simplicity, and emphasis on fresh ingredients, this dish epitomizes the Cantonese approach to food. Steamed fish is typically prepared using the freshest fish available, seasoned with minimal ingredients to allow the natural flavors of the fish to shine through. It is often served during significant occasions such as Chinese New Year, family gatherings, and banquets, symbolizing good luck and prosperity.

In this article, we will explore the history and significance of Cantonese-style steamed fish, the techniques involved in preparing the dish, and how you can recreate this traditional recipe at home. Whether you’re looking to impress your guests with a special meal or simply enjoy a healthy, flavorful dish, Cantonese-style steamed fish is a wonderful choice.

The History and Significance of Cantonese-Style Steamed Fish

Cantonese cuisine is known for its focus on fresh ingredients and simple cooking methods that allow the natural flavors of the food to stand out. Steaming is one of the most common cooking techniques in Cantonese cuisine, as it preserves the texture and moisture of ingredients, making it an ideal method for cooking fish. The Cantonese have perfected the art of steaming fish, often using live fish that are kept in tanks at seafood markets to ensure the freshest possible catch.

In Cantonese culture, fish is considered a symbol of abundance and prosperity, particularly during the Chinese New Year. The word for fish, “yu” (鱼), sounds like the word for surplus or abundance, making fish a lucky food to have during celebratory occasions. Serving whole steamed fish with its head and tail intact is a sign of completeness, representing the wish for a year of wholeness and good fortune.

Steamed fish is also considered a dish of purity and balance in Cantonese cuisine, as it focuses on bringing out the natural flavors of the fish without overpowering them with heavy seasonings. This method of cooking fish is often regarded as the best way to experience the true taste of seafood.

Choosing the Right Fish for Cantonese-Style Steamed Fish

The key to preparing a delicious Cantonese-style steamed fish is choosing the right fish. Freshness is paramount, and the best fish for this dish are those with firm, white flesh that can hold up well to steaming. Common choices for Cantonese-style steamed fish include:

1. Grouper (Snapper or “Gongyu”): This is a popular choice due to its firm texture and mild, sweet flavor. Grouper is often used in Cantonese cooking because it steams well and absorbs the subtle seasonings used in the dish.
2. Barramundi: Known for its smooth, tender flesh, barramundi is another excellent choice for steaming. Its slightly sweet flavor pairs well with the minimal seasoning used in Cantonese steamed fish.
3. Sea Bass: Sea bass, particularly European sea bass, is another popular choice for Cantonese-style steamed fish. It has a delicate texture and a subtle flavor that works well with light seasoning.
4. Tilapia: Although it’s not as commonly used in traditional Cantonese cuisine, tilapia can be a good substitute for steamed fish. It’s readily available and has a mild, slightly sweet flavor.
5. Carp: In some areas of China, especially during festivals, carp is a traditional choice for steamed fish. It has a tender texture and works well with the light Cantonese seasoning.

When choosing your fish, it is essential to look for fish that are as fresh as possible. The fish should have clear, bright eyes, shiny scales, and a fresh, ocean-like aroma. Avoid fish that have an off-putting or overly strong smell, as this indicates that the fish is not fresh.

How to Prepare Cantonese-Style Steamed Fish

Cantonese-style steamed fish is a simple yet flavorful dish that relies on the freshness of the ingredients. The preparation involves minimal steps and uses a few key ingredients to enhance the fish’s natural flavor.

Ingredients for Cantonese-Style Steamed Fish:

• 1 whole fresh fish (about 1-1.5 pounds)
• 3-4 slices of ginger (about 1-inch thick)
• 2-3 stalks of spring onions (green onions), cut into long strips
• 1-2 tablespoons light soy sauce
• 1 tablespoon Shaoxing rice wine or dry white wine (optional, for extra depth of flavor)
• 1 teaspoon sesame oil
• Fresh cilantro (optional, for garnish)
• 1-2 tablespoons vegetable oil (for frying)
• Salt (to taste)

Step-by-Step Instructions:

1. Prep the Fish: Begin by cleaning the fish thoroughly. Rinse the fish under cold water and remove any scales, gut the fish, and make sure to remove the gills. It’s common to leave the fish head and tail intact for presentation, but you can remove them if you prefer. Pat the fish dry with paper towels to remove any excess moisture.
2. Score the Fish: Make a few diagonal cuts on both sides of the fish, about 1-2 inches apart. These cuts will help the fish cook evenly and allow the seasoning to penetrate the flesh.
3. Add Ginger and Spring Onion: Place the fish on a heatproof plate or a steaming dish. Lay the ginger slices on top of the fish, placing a few inside the cavity of the fish as well. Scatter the spring onion strips on top of the fish. The ginger and spring onions will infuse the fish with their delicate aromas while it steams.
4. Steam the Fish: Fill a large wok or pot with water and bring it to a simmer over medium-high heat. Place the steaming rack or a heatproof dish inside the wok or pot. Once the water is simmering, carefully lower the fish onto the steaming rack or dish. Cover the pot or wok with a lid and steam the fish for about 8-10 minutes, depending on the size of the fish. The fish is done when the flesh is opaque and easily flakes with a fork.
5. Prepare the Soy Sauce Mixture: While the fish is steaming, prepare the soy sauce mixture. In a small bowl, combine the light soy sauce, Shaoxing wine (if using), and sesame oil. Stir to combine and set aside.
6. Fry the Aromatics: In a small pan, heat the vegetable oil over medium heat. Once the oil is hot, add the remaining ginger slices and cook until fragrant, about 30 seconds. Add the spring onions and cook for an additional 30 seconds. Remove from heat and set aside.
7. Assemble the Dish: When the fish is done steaming, carefully remove it from the steamer and discard the ginger and spring onions. Pour the prepared soy sauce mixture over the fish. Next, pour the hot oil and ginger-scallion mixture over the fish, allowing the oil to sizzle and create a beautiful aromatic effect.
8. Garnish and Serve: Garnish the fish with fresh cilantro leaves, and serve immediately while hot. Steamed fish is typically enjoyed with steamed rice and some simple vegetables.

Why Steamed Fish Cantonese Style is Special

Cantonese-style steamed fish is a dish that relies on the freshness and natural flavors of the fish, making it a healthier and lighter option compared to other cooking methods. Unlike fried or deep-fried fish, which may mask the flavor with heavy coatings, steaming preserves the delicate texture and taste of the fish, making it the ideal method for showcasing fresh seafood.

The beauty of Cantonese-style steamed fish lies in its simplicity. The seasoning is minimal yet effective, with just a few ingredients like soy sauce, ginger, and spring onions enhancing the fish without overpowering it. The addition of Shaoxing wine and sesame oil brings a depth of flavor, while the hot oil poured over the fish before serving adds an irresistible fragrance and a slight crispness to the aromatics.

Variations and Tips

While the basic recipe is delicious on its own, there are several variations of Cantonese-style steamed fish that you can explore:

1. Add More Aromatics: You can enhance the flavor by adding ingredients like garlic, red chili peppers, or Chinese mushrooms to the steaming dish.
2. Different Types of Fish: While the traditional recipe uses a white, firm fish like grouper or sea bass, feel free to experiment with different fish varieties based on availability and preference.
3. Soy Sauce Variations: Some people like to add dark soy sauce for a richer color, while others prefer to use light soy sauce for a more delicate flavor. You can also substitute soy sauce with tamari for a gluten-free option.
4. Spicy Steamed Fish: For a more exciting twist, you can add a small amount of chili paste or fresh chilies to the soy sauce mixture for a spicy version of this classic dish.

Conclusion: A Taste of Cantonese Tradition

Steamed fish Cantonese style is a dish that reflects the essence of Cantonese culinary traditions—fresh, light, and balanced in flavor. The dish showcases the natural sweetness of the fish, while the ginger, soy sauce, and sesame oil create a harmonious blend of aromatics that enhance the overall experience. Whether enjoyed during special occasions or as part of an everyday meal, Cantonese-style steamed fish remains a favorite among many, offering a glimpse into the timeless appeal of simple, flavorful cooking.

By following the steps outlined in this article, you can easily recreate this traditional dish at home, bringing the tastes and aromas of Cantonese cuisine to your kitchen. Whether you’re new to Cantonese food or a long-time enthusiast, this steamed fish dish will quickly become a cherished part of your culinary repertoire.