Chinese
Cantonese Steamed Fish
★★★★½ (4.8)
A whole fish steamed until just tender and topped with sizzling hot oil, ginger, and scallions, this elegant, delicate Cantonese classic proves simple technique can taste utterly luxurious.
- Restaurant-elegant presentation with minimal ingredients
- Delicate, clean flavor that lets fresh fish shine
- The sizzling hot oil finish is a showstopping table-side moment
- 1 whole white fish such as sea bass or tilapia (1.5 lb / 700g), cleaned and scaled
- 1/2 tsp salt
- +7 more ingredients
- Pat the whole fish completely dry inside and out with paper towels. Score the thickest part of the fish body with two shallow diagonal cuts on each side; this helps it cook evenly and lets steam penetrate the thickest part.
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