Cantonese Steamed Fish

Cantonese Steamed Fish is my favorite dish to order whenever I go to a Chinese restaurant. It's hard to believe, but the recipe for Cantonese Steamed Fish is quite simple, yet it has an amazing flavor. My chef friend told me that this is because Cantonese Steamed Fish is made with fresh fish, aromatic seasonings, and delicious sauce. He also taught me how to make authentic Cantonese Steamed Fish, and today I'm going to share the recipe I've learned with everyone.

My friend is a renowned chef, and in this recipe, I'll introduce you to his secrets and techniques that have left me in awe! Let's dive into the essential information you need to know to make Cantonese Steamed Fish.

1. What is Cantonese Steamed Fish?

Cantonese Steamed Fish is a dish primarily cooked through steaming, known for its light flavor. It is one of the traditional specialty dishes of Guangdong Province in China, belonging to the Cantonese cuisine. Suitable for all ages, it requires simple ingredients including fresh fish, chili, spring onions, ginger, and a moderate amount of light soy sauce. In Guangdong, this dish is an indispensable part of daily life, frequently appearing at various occasions such as birthday banquets, wedding banquets, and Lunar New Year celebrations.

2. What fish is suitable for Cantonese Steamed Fish?

Sea Bass

In China, the preferred fish for making steamed fish is sea bass. This is because sea bass has tender, elastic flesh with minimal muddy taste and fewer bones compared to other fish. It is ideal for steaming, preserving its original freshness and delicate texture. Additionally, sea bass is rich in protein and various vitamins, making it an economical and nutritious choice.

Grass Carp

Grass carp, also known as black carp, is one of the "Four Famous Freshwater Fish" in China and is deeply loved by people. It is praised as the "freshwater spotted gar." The flesh is tender, fragrant, and steamed grass carp, as a famous dish in the Huaiyang cuisine, is unforgettable.

Tilapia

Tilapia is an ideal choice for steaming because of its tender flesh and few bones, rich in collagen. The steamed fish is more glutinous and fragrant. Although tilapia may be slightly inferior in taste compared to sea bass, its unique texture and nutritional value are still loved by many.

Carp

Carp is one of the freshwater fish suitable for steaming. Carp not only has delicious flesh but also has relatively high nutritional and medicinal value, with certain effects on invigorating the spleen, appetizing, diuresis, and reducing swelling. However, carp may have a slight muddy taste, so it is recommended to marinate it with cooking wine, spring onions, ginger slices, and pepper powder before steaming to ensure that the steamed carp has a good taste without any off-flavors.

3. How to Choose Fresh Fish from the Market?

Fresh fish will make your Cantonese Steamed Fish taste better. To select fresh fish as ingredients, you need to know:

Check the gills: Fresh fish have tightly closed gill covers with bright red gills, sometimes even with blood, and no mucus or dirt, and no off-odor; pale red or gray-red gills indicate they are not fresh.

Check the eyes: Fresh fish have clean, bright, slightly convex eyes with no obstruction; while not fresh fish have dull, dark eyes, sometimes covered with a thick film or dirt, making the eyeball blurry and concave.

Check the fins: The skin of fresh fish fins adheres tightly to the fin rays, intact and glossy; while not fresh fish fins have faded skin color and may be cracked.

Check the skin: The skin of fresh fish is shiny, scales are intact, tightly attached to the body, and scales are distinct; while not fresh fish have dull, lackluster skin, loose scales, and unclear layers.

Check the flesh: The flesh of fresh fish is tightly textured, firm, and bounces back when pressed with fingers, and the indentation left by pressing takes a long time to recover; the flesh separates easily from the bones.

Check the posture: Fresh fish held upright have a stiff and straight body. Some fish like yellow croaker or sea bass may be placed in ice blocks for preservation when on sale, with their heads and tails upturned, yet they are still fresh; if the flesh lacks elasticity when held in hand, and the head and tail are soft and drooping, it's not fresh enough.

4. What Kind of Pot is Best for Steaming Cantonese Steamed Fish?

Generally, if you have a bamboo steamer at home, using a bamboo steamer to steam fish is the best option. It not only retains the moisture and texture of the fish but also imparts a fragrant bamboo aroma to the steamed fish.

However, if you don't have a bamboo steamer, it's okay. A regular steamer or even a wok can also be used. If you are using a wok, it's best to place a steaming rack on top during steaming to avoid direct contact with the pot.

5. What Side Dishes Can Be Served with Cantonese Steamed Fish?

Cantonese Steamed Fish can be paired with a variety of side dishes. The most common choice is steamed white rice. When eaten together, the combination of steamed white rice and Cantonese Steamed Fish creates an optimal taste experience. Additionally, Cantonese Steamed Fish can also be served with white rice porridge, greens, noodles, and other accompaniments.

6. How Long Does Cantonese Steamed Fish Need to Steam?

Generally, the steaming time for Cantonese Steamed Fish varies depending on the type and size of the fish. For example, a one-pound sea bass typically requires about 15 minutes of steaming. The time should not be too long, as it may result in the fish becoming tough. Similarly, it should not be too short, as undercooked fish may cause discomfort when consumed.

I've provided a brief overview of Cantonese Steamed Fish for everyone, and I believe you now have a basic understanding of this dish. Let's now make some delicious Cantonese Steamed Fish together!