Cantonese-Style Steamed Fish recipe - ingredients, nutrition and when to eat it
Cantonese-Style Steamed Fish is topped with ginger and scallions, steamed, then finished with a soy sauce seasoning.
Cantonese-Style Steamed Fish is topped with ginger and scallions, steamed, then finished with a soy sauce seasoning. The fish is tender and mild, with subtle notes of ginger and savory sauce. It makes a lovely, light lunch or dinner.
Chinese · 25 minutes to cook
Nutrition (per 705.5g serving): 278.7 kcal · protein 30.4g · carbohydrate 1.8g · fat 15.7g · sodium 1704mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the fish is thick, steam it for 2–3 minutes longer, and move the plate carefully so the flesh doesn't break apart.
Tips: Pouring hot oil over the scallions brings out their aroma. For an easier option with less splatter, fry the scallions in a pan.
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Ingredients (1 serving)
- Sea bass — 150 g
- Ginger — 1 tsp
- Green onion — 0.5 pc
- Soy sauce — 1 Tbsp
- Cooking oil — 1 Tbsp
- Salt — 0.3 tsp
- Water — 500 ml