Steamed Fish
“Cantonese whole steamed fish drizzled with hot oil, soy sauce, ginger, and scallions, celebrating the purity of fresh seafood.”
Soy Sauce
Ginger
Cilantro
Fish
scallionsWhere it comes from
Steamed fish is a hallmark of Cantonese gastronomy, showcasing the Chinese respect for fresh ingredients and simplicity in preparation. This dish, often served whole, reflects a profound cultural appreciation for seafood, particularly during festive occasions. The surprising detail is that the fish is traditionally cooked in a bamboo steamer, which enhances its delicate flavors.
On the Palate
What goes into it
How it's made
- 1
Choose a fresh whole fish, clean and gut it, then score the skin for even cooking.
- 2
Place the fish on a plate with ginger and scallions, then steam it over boiling water until flaky.
- 3
Drizzle with a hot blend of soy sauce and oil just before serving for an aromatic finish.
