Cantonese-Style Steamed Fish

A favorite, classic dish from my childhood that’s easy and fast to make and even easier to eat. Prepared this way, the fish has a melt-in-your-mouth texture that I’m sure you’ll love too. Please note that the cooking time will vary depending on the thickness of your fish fillets. This works best with a neutral-flavored white fish such as flounder, cod, catfish, or grouper. You will need some special equipment for this dish, all of which you can find at your local Asian grocery store.


  • 2 flounder fillets


  • 3 tbsp low-sodium soy sauce
  • 1 tbsp hoisin sauce (I use Soy Vay Hoisin Garlic)
  • 1 tbsp ginger root, peeled and minced
  • 4 scallions, cut into 2-inch pieces and thinly sliced as shown
  • Pinch white pepper

Special equipment:

  • Wok or large pot with lid
  • 8″ steamer rack
  • 8-9″ plate with rim (I used a Pyrex 9″ pie plate)


Mince the ginger and cut the scallions into 2-inch pieces, and then thinly slice them so you get long shreds, as shown in the picture below. Mix all the ingredients for the sauce in a medium bowl and set aside.


Place the steamer rack in the wok. Put a small amount of water in the wok so it comes within about half an inch of the top of the steamer rack.


Place the plate on top of the steamer rack.


Bring the water to a boil over medium-high heat. Once the water is boiling, lay the fish fillets in the plate and cover with the sauce, spreading the scallions and ginger evenly over the top of the fish.

Cover the wok and steam for 3-5 minutes, or until fish flakes easily with a fork. To serve, turn off heat and serve directly from the stove. If you’re feeling brave or you own those special oven gloves, feel free to actually take the plate out of the wok. I didn’t attempt this. 😉

Serve over rice with plenty of the sauce. Enjoy!



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