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Cantonese Sizzling Steamed Fish with Soy, Ginger and Spring Onion

Cantonese Sizzling Steamed Fish with Soy, Ginger and Spring Onion

Brought to you by: OcadoLife

Prep time:

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Serves: 2

This Cantonese Sizzling Steamed Fish with Soy, Ginger and Spring Onion is fresh, fragrant and full of flavour. Singapore-raised food writer Shu Han Lee pours the hot oil over the fish at the table for a dash of fun, sizzling theatre and to bring out the aroma of the ginger and spring onions. Serve alongside bowls piled with rice and pak choi.

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  • 1 whole sea bass (approx. 300g), or 2 fillets
  • 1 tbsp shaoxing rice wine
  • 3 spring onions, 2 cut into thirds and 1 thinly sliced on the diagonal
  • 1 thumb-sized piece of ginger, peeled and thinly sliced
  • 1 tbsp groundnut oil
  • 2 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 1 tsp light soft brown sugar
  • 1 handful of coriander leaves, chopped


Step 1

Pat the fish dry with kitchen towel then rub with a big pinch of coarse sea salt and the rice wine – be sure to rub inside the belly too. Arrange the thirds of spring onion on a heatproof plate and place the fish on top.

Step 2

If you don’t have a steamer, set up a DIY version by putting a wire rack into a wok over some boiling water. Put the plate of fish on the rack, making sure it doesn’t touch the water. Cover loosely with foil and steam over a high heat for 10-12 mins, until the fish is just cooked. It’s ready when the flesh at the thickest part is opaque and lifts off the bones effortlessly – use a round-tipped/butter knife to make a small cut and check. If using fillets, steam them for 5-7 mins.

Step 3

Carefully pour off any cloudy liquid that’s accumulated on the plate after the steaming process. Scatter the ginger and remaining spring onion over the fish.

Step 4

Heat the groundnut oil in a small pan until smoking, then immediately pour over the fish – do this in front of your guests if you can! It will sizzle and crackle.

Step 5

In the same pan, bring the soy sauce, sesame oil and sugar to a simmer. Pour over the fish, then garnish with the coriander. Serve straight away alongside steamed rice and stir-fried pak choi.

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