Cantonese Steamed Whole Fish

In Cantonese cooking, a whole steamed fish is the sign that a meal matters. Fish is steamed just until the flesh turns silky and pulls cleanly from the bone, then topped with fine ginger and scallion shreds and doused with hot oil that makes the soy sauce sing. It is the dish served at Lunar New Year for good luck, when the word for fish echoes the word for abundance. Choose a fish the market can clean for you, and look for bright eyes and firm flesh.

Silky flesh, bright soy, and a sizzle

The beauty is in the restraint: the fish tastes of itself, sweet and delicate, with the soy and ginger there to lift rather than hide it. The oil must be genuinely hot, so it crackles over the scallions and releases their perfume at the table. Serve it with plain rice, let everyone take from the middle, and save the cheeks for the cook — that is the Cantonese way of saying thank you.

Craving more? Explore all Cantonese Kitchen recipes.

New to these flavors? Our Beginner’s Guide to Asian Sauces & Seasonings explains every pantry staple used here.

Cantonese recipes →