Cantonese Chinese Steamed Fish with Soy Sauce in 10 Minutes or Less

Steaming fish Cantonese-style results in an amazingly tender, flaky, and silky smooth texture that you won’t get with other cooking methods. Combine that with the fresh delicate flavor of the fish and soy sauce, and you’ll see why this is an iconic dish in Chinese banquets.
Ingredients
10 ounce fillet white fish (we used corvina in the video)
1-inch knob of ginger
2-3 scallions
3 tablespoons avocado oil
Soy sauce, for serving
Prepare your steaming setup and bring water to a boil.
Rinse your fish fillet(s). Most firm white fish will work for this recipe, we recommend sea bass, Chilean sea bass, corvina, halibut, haddock, cod, or ocean perch. Place fish in a heat-resistant dish that will fit into your steamer.
Thinly slice and julienne ginger, then evenly distribute on top of fish. Chop the scallions and set aside.
Place the dish in the steamer when the water is boiling. Set the heat to medium. Cover and steam for about 8 minutes (can be more or less depending upon the size and thickness of your fish fillet). Turn off heat.
Meanwhile, heat up vegetable oil (we used avocado oil) in a pan. Add scallions on top of fish. Pour oil over fish for enhanced taste and texture. Let sit, covered for 1-2 minutes, to cook the scallions through with the residual steam.
Plate the fish. Pour over the liquid from the steamed fish so the sweetness balances the soy sauce. Serve immediately.

[@gennadiygoc9778]

😀👍

[@katrinamaecondo6278]

What fish did you use? 😊

[@snowyscafe2712]

We used corvina fish for this video, but most firm white fish will work for this recipe! Thanks for watching!