Imported from Instagram

Cantonese-Style Steamed Fish Fillet

Name: Cantonese-Style Steamed Fish Fillet
Prep time: 10 min
Cook time: 6 min
Total time: 25 min
Yield: 2 servings
Cuisine: East Asian
Ingredients: 1 lb flaky white fish fillet (Flounder, fluke, sea bass, haddock, cod, grouper, branzino, freshwater tilapia, or ocean perch; use a nice thick fillet if possible.); 1 oz fresh ginger (Prep and divide; approximately two-thirds is used in the sauce, with the remainder used with the fish or as a topping.); 4 scallions (Prep and divide; approximately two-thirds is used in the sauce and the remainder is used with the fish or as a topping.); 1 bunch cilantro (Roughly chopped.); 0.5 cup hot water (Used in the seasoned sauce.); sugar (A pinch, for the sauce.); salt (Amount not specified; for the sauce.); white pepper (Optional; the creator says they use it. Amount not specified.); 2 tbsp light soy sauce (For the sauce.); 2 tbsp cooking oil (Heated and poured over the finished fish; the source does not specify the oil type or quantity.)

Recipe by The Woks of Life @thewoksoflife · Instagram

Imported by David Low on SeeMeCook

A tender steamed white-fish fillet flavored with ginger, scallions, cilantro, light soy sauce, and a lightly seasoned sauce. The recipe is presented as a quick alternative to steaming a whole fish and is ready in less than 30 minutes.

2 servings25 minEast Asian

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

1 lb flaky white fish fillet (Flounder, fluke, sea bass, haddock, cod, grouper, branzino, freshwater tilapia, or ocean perch; use a nice thick fillet if possible.)
1 oz fresh ginger (Prep and divide; approximately two-thirds is used in the sauce, with the remainder used with the fish or as a topping.)
4 scallions (Prep and divide; approximately two-thirds is used in the sauce and the remainder is used with the fish or as a topping.)
1 bunch cilantro (Roughly chopped.)
0.5 cup hot water (Used in the seasoned sauce.)
sugar (A pinch, for the sauce.)
salt (Amount not specified; for the sauce.)
white pepper (Optional; the creator says they use it. Amount not specified.)
2 tbsp light soy sauce (For the sauce.)
2 tbsp cooking oil (Heated and poured over the finished fish; the source does not specify the oil type or quantity.)

Steps

1
Prep the aromatics. Roughly chop the cilantro, and prepare the scallions and fresh ginger. Divide the ginger and scallions so that approximately two-thirds can be used in the sauce and the remainder can accompany the fish as aromatics.
2
Combine the hot water, sugar, salt, white pepper, and light soy sauce to make the seasoned sauce. White pepper is optional, although the creator says it is used in this version.
3
Place the fish fillet in the wok or steaming setup and steam it for approximately 6 minutes, until just cooked and tender.
4
Add approximately two-thirds of the prepared ginger, two-thirds of the scallions, and the cilantro to the sauce.
5
Pour the sauce over the steamed fish, taking care to get every last drop onto the fish.
6
Heat the cooking oil, then pour the hot oil over the fish and aromatics. Serve the fish topped with the aromatics.

Notes

The source does not provide exact ingredient quantities, steaming equipment details, or a precise oil-heating instruction. Fish options named by the source include flounder, fluke, sea bass, haddock, cod, grouper, branzino, freshwater tilapia, and ocean perch. Estimated quantities and nutrition are approximate because the supplied description and transcript omit measurements.