My all-time favorite way to steam fish, filled with flavor and simple to prepare-Cantonese Steamed Fish Recipe No. 653 in the Membership Collection.
STEAMED FISH
I know steaming fish sounds bland and boring, however this Cantonese take on steamed fish is anything but boring. Fresh ginger, scallions and cilantro all bathed in a light soy-sauce based sauce. The fish is delicate and tender, everything is kept light and fresh.
It’s easy to steam fish, even if you don’t have a steamers. You can simply use a large pot or deep skillet with a lid, I use my wok. You can either use a steaming rack or small can in 1-2 inches of water. Easy! You now have a steaming setup.
CANTONESE CUISINE
I have long-loved Cantonese style food. In LA we had stellar Asian restaurants from the high-end to the simple classic diner-style eateries. Mostly I ate at local restaurants in Alhambra, near my home, where there are many different Asian cuisines converging together.
This simple recipe is a favorite both at home and out to eat- No. 643 Cantonese Steamed Fish Enjoy!
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