The Recipe · No.812 · Cantonese Steamed Fish

Cantonese Steamed Fish, and Where to Source It

Pour off the water that collects under the fish before you dress it. That liquid carries a strong metallic fishy smell, and tipping it away is what keeps the delicate steamed flesh clean and sweet.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep10 min
Cook8 min
Makes2 servings
CuisineChinese
Cook it with
Stovetop
Can you make Cantonese Steamed Fish in an air fryer? — Sometimes

Sometimes — if the pieces are small and cooked dry, an air fryer can handle it in a single layer; anything saucy or liquid needs a pan. When in doubt, the stovetop or oven is the safe call.

Part One
The Ingredients — and where to get them
Whole white fish
Very fresh sea bass or similar, cleaned and dried. Wild-caught has the best texture.
1.5 lb
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Ginger
Cut into fine matchsticks, half under the fish, half raw on top. Firm, heavy ginger is freshest.
2 tbsp
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Scallions
Shredded into long curls for the topping. Fresh, bought local.
1/2 cup
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Soy sauce
Thinned with a little water and sugar and poured around the edge. Naturally brewed for depth.
3 tbsp
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Neutral oil
Heated until smoking and poured over the scallions to sizzle. A clean high-heat oil.
2 tbsp
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One list, with a link to where to buy each one.
Part Two
The Method
  1. SteamScore the fish, scatter half the ginger under and over it, and steam hard about eight minutes.
  2. DrainTip the plate to pour off all the liquid that collected under the fish.
  3. TopPile the raw ginger and scallion down the center of the fish.
  4. SizzleHeat the oil until smoking, pour it over the scallions to sizzle, then pour soy around the edge.
Part Three
The Toolkit

Steamer · Fish platter · Small saucepan

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