Cantonese steamed fish is a comforting white fish dish steamed to perfection and dressed in a light soy-based sauce. The savory sauce paired with the perfectly flaky steamed fish makes for a delicious combination. This recipe will show you a simplified way of making steamed fish – no steamer is needed!
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✅ Why This Recipe Works
Easy to make – This recipe only takes about 15 minutes to put together. By using fish filets instead of a whole fish and an alternative to a steamer basket, this recipe doesn’t require involved fish prep or specialized equipment.
Flavorful and well-balanced – By utilizing fresh aromatics to make the sauce, you can make an authentic and fragrant sauce for the fish from the comfort of your own home
Low in calories and macro-optimized – This delicious Cantonese steamed fish recipe was specially developed by yours truly to be low-calorie and macro-friendly, so you can enjoy it thoroughly while staying on with your fitness goals. Pair it with a side of scallop fried rice for a well-rounded meal.
🍎 Calories and Nutrition – Is It Healthy
Given that this recipe is made with white fish, a lean protein, steamed, and flavored predominantly with aromatics, this recipe is naturally quite low in calories. This Cantonese steamed fish recipe has 376 calories with 43 grams of protein, 2 grams of fat, and 37 grams of carbs.
Here’s what I did to make it healthier:
- Portion amount of fish used – I used 8 ounces of cod in this recipe, which adds enough protein content to the dish while being at a manageable calorie level
- Used cooking spray and chicken broth instead of oil – Most Cantonese steamed fish recipes utilize oil to sauté the aromatics and to give the sauce more volume. In this recipe, I used cooking spray to sauté the aromatics to achieve the same aroma with fewer calories. I used chicken stock to give the sauce more volume as it only has 3 calories per ⅓ cup while enhancing the flavor of the sauce.
- Portioned the sauce ingredients mindfully – Most of the marinade ingredients are relatively low, but it’s still important to keep portion control in mind. I used a portioned amount of this so that the marinade still has the right flavor without breaking the calorie budget.
- Paired with 1 serving of rice – This adds a healthy amount of carbs to the meal to round out the dish at only 150 calories.
For a detailed breakdown of each ingredient, their portioning, and how they make up the nutrition profile of this Cantonese steamed fish recipe, you may refer to the table below:
📋 Ingredient Notes
To make the Cantonese steamed fish recipe, you will need the following ingredients.
Cod – Cod is known for its mild and slightly sweet flavor, making it a popular choice among white fish. This is personally my favorite type of fish to use for this recipe. See the substitutions for other options.
Soy Sauce – The main base sauce of the dish that gives the fish its flavor.
Ginger – Use fresh ginger diced into small lengthwise pieces.
Scallions – Also known as green onions, gives the steamed fish a delicious aromatic flavor.
Chicken Stock – Most Cantonese steamed fish recipes use oil, but to keep calories low, I substituted it with chicken stock to simmer the ginger and scallions in for a similarly aromatic flavor.
See my recipe card below for a complete list of the ingredients with measurements.
📖 Substitutions and Variations
Use another white fish – Besides cod, you can also opt to use halibut, sea bass, or any type of white fish. You can use this white fish guide to learn about the different types of fish you can use. Be sure to use fresh fish for best results.
Use a whole fish – You can also modify this recipe to use a whole fish. Just be sure it's properly gutted and use a plate that fits the fish as it lies flat.
Sugar options – I used white sugar, but you can also opt to use brown sugar.
Make it Thai style – For a spicier Thai rendition of this dish, check out my Thai steamed fish recipe.
Pair with rice – Make this a well-rounded meal by pairing it with a side of Jasmine rice.
🔪 Step by Step Instructions
Prepare the aromatics – Slice the scallions and ginger into thin, long slices. Set aside.
Set up the steamer – Fill a large saucepan or wok about halfway with water. Use a large square of foil to create a circular spiral shape as a makeshift steamer if you don’t have a steamer basket. Place a large plate or serving platter on top of the foil.
Steam the fish – Turn the stove to medium to high heat to bring the water to a simmer, then turn the heat to low. Salt the fish filets and add them in a single layer onto the plate. Cover with a lid and let the fish steam for about 8 minutes.
Make the sauce – While the fish is cooking, spray a saucepan with cooking spray and sauté the scallions and ginger. Let sauté for 1-2 minutes, or until aromatic, being sure to stir the aromatics so they don’t get burnt. Add in the chicken broth, soy sauce, and sugar and mix thoroughly. Taste test and adjust if needed before removing the sauce from the heat.
Dress the fish – Once the fish is done steaming, pour the sauce over the fish.
Garnish and serve –Garnish with cilantro, onions, and/or ginger, and enjoy your delicious Cantonese steamed fish.
💭 Recipe FAQs
The best way to steam fish without a bamboo steamer is to use the foil method. Create a spiral of aluminum foil to give the bowl an elevated position in the pan and place the fish in the bowl.
It depends on the size of the fish. Generally, it’s recommended to steam fish for 10 minutes for each pound. Given that I am using smaller filets, I adjusted the cooking time to about 8 minutes total to prevent it from overcooking.
This dish is best made right before you’re ready to eat it. Luckily, it only takes 15 minutes to put together.
💡 Expert Tips
Check for the translucency of the fish for doneness – The fish should be an opaque white color that is firm to the touch. If it is still translucent, let it cook for additional minute increments until it is opaque.
Use fresh aromatics – This recipe relies on fragrant fresh aromatics for the full vibrancy of flavors. Use fresh aromatics if possible.
🍽 Related Recipes
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🍳 Recipe
Cantonese Steamed FIsh
Ingredients
Ginger Scallion Sauce
- 2 tablespoon Soy Sauce
- 2-3 stalks Scallions
- 1 knob Ginger
- ⅓ cup Chicken Stock
- 1 teaspoon Sugar
Fish and Side Dishes
- 8 oz Cod
- 1 bunch Cilantro
- Salt
- 1 serving Jasmine Rice
Instructions
- Prepare the aromatics – Slice the scallions and ginger into thin, long slices. Set aside.
- Set up the steamer – Fill a large saucepan or wok about halfway with water. Use a large square of foil to create a circular spiral shape as a makeshift steamer if you don’t have a steamer basket. Place a large plate or serving platter on top of the foil.
- Steam the fish – Turn the stove to medium to high heat to bring the water to a simmer, then turn the heat to low. Salt the fish filets and add them in a single layer onto the plate. Cover with a lid and let the fish steam for about 8 minutes.
- Make the sauce – While the fish is cooking, spray a saucepan with cooking spray and sauté the scallions and ginger. Let sauté for 1-2 minutes, or until aromatic, being sure to stir the aromatics so they don’t get burnt. Add in the chicken broth, soy sauce, and sugar and mix thoroughly. Taste test and adjust if needed before removing the sauce from the heat.
- Dress the fish – Once the fish is done steaming, pour the sauce over the fish.
- Garnish and serve –Garnish with cilantro, onions, and/or ginger, and enjoy your delicious Cantonese steamed fish.
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