🎀 MANDY’S COOKBOOK LAUNCH 《168 BETTER THAN TAKEOUT CHINESE RECIPES》🎀
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Cantonese Steamed Fish is often the highlight of a festive or special occasion meal. This is a deceptively simple recipe that requires skill to achieve a smooth tender texture and preserve the fish’s natural flavor. Therefore, I explained as much detail as possible to ensure you get the perfect result.
My favorite part of making this dish is pouring hot oil. The sizzling sound is music to the ears, and it is a crucial step to infuse the flavor and aroma into the fish, filling your home with mouthwatering smells. Without this step, the dish lacks its spirit.
For marinating the fish
544-820g / 1.2-1.8 pounds white fish, preferably whole (weight before gutting)
15g / about 5 cloves garlic
30g / about 2 inches ginger
45g / about 3 scallions
28g / 2 Tbsps Chinese cooking wine, optional (Amazon Link – https://geni.us/shaoxing-wine)
For the seasoning sauce
9g / 2 tsp oil
1.3g / 1 tsp whole Sichuan peppercorns (Amazon Link – https://geni.us/sichuan-peppercorns)
3g / 1 tsp diced ginger
3g / 1 tsp diced garlic
3g / 2 tsps diced scallion
1.5g / about ½ a dried shiitake mushroom (Amazon Link – https://geni.us/dried-shiitake)
45g / 3 Tbsps hot water to soak the mushroom
58g / 3.5 Tbsps soy sauce (Amazon Link – https://geni.us/light-soy-sauce)
8.5g / ½ Tbsp fish sauce (Amazon Link – https://geni.us/fish-sauce)
9g / ½ Tbsp oyster sauce (Amazon Link – https://geni.us/premium-oyster-sauce)
6.3g / 1.5 tsps sugar
For steaming and serving
45g / about 3 inches ginger
60g / about 4 scallions
9g / about 3 ginger slices
30g / about 1 red chili pepper
22.5g / 2.5 Tbsps finely minced garlic
41g / 3 Tbsps hot oil
44 Comments
Where can I find that steamer? I couldn’t find it in your shop. My bamboo steamer has already started to fall apart so I’m interested in this metal one you’re using. Thank you.
100% AGREE. This dish is so simple but SO good.
What kind of steaming pot did you use and I need those Lee Kum Kee chopsticks
Thank you Ms Mandy – this is (and has always been) my absolute favorite Cantonese dish ever! I have tried finding proper recipes for this butt failed – so I began to "imagine" how best to proceed. Which means I have ruined quite a few good fish – an expensive venture indeed! Now I have this detailed recipe of yours – I'm too happy and shall try it out as soon as I can!
CD or Movie
It’s a shame most US markets don’t stock fresh or live fish, let alone whole fish. Americans are too queasy. They don’t want their fish to look like fish.
Steamed Fish! Now that's what I call hamburgers!
It's also very nice with a large, thick peice of cod or haddock.
Beautiful cook book ❤
You cut off the fins, the gills, scale it and disembowel it while it's still alive?!!! I'm sure the freshness tastes great but this approach to prepping is a bit crazy to me, I'd kill my fish first 😅
I love fish recipes, thank you Mandy
This dish is so simple but SO good.
Wonderful. I had the honor of having this dish many years ago and it was delicious
Dont like to see the fish's head before eating ..
im cantonese and this rizzed me up
The time range guideline is super helpful. I've unfortunately had family member who thinks it's at takes at 30 minutes to steam, even the smallest fish. Definitely need to try the sauce!
The sauce recipe is useful not only for "not likely to make this much" reasons, but for gluten intolerance reasons! You can only really get oyster sauce and regular soy sauce gluten free so this helps there too!
Isn't that a largemouth instead of a perch?
Thank you, i will try this recipe. Even my father, after all these years, doesnt always get the timings right. I have been scared to try myself but your recipe make it seem less intimidating
Thank you , Mandy for the good steam fish recipe, is a must try .
Mandy , I am very interested in your created recipe book n also the soup up carbon steel wok.
May I know what is weight of the carbon steel wok? Is it heavy? Hope to hear from you soon .
1.99 fish scalers work wonders. Enjoy your videos!
I've had this many times in Hong Kong. Now I have to try to make it. Thanks Mandy! I have your cookbook as well.
What is the fish roll?
My grandparents used to make this type of fish for us. It was one of their favorite things to eat (and the limited access to fresh fish here in USA was something they always complained about 😂). They were experienced, always steaming the fish perfectly even between different species and sizes.
My grandma passed from lung cancer complications several years ago. In her last few weeks with us, I remember helping to drive my grandpa to the good Asian grocer (or Face Timing him the fish section) to help pick a fresh, whole fish. Then we would take it back to her, and he would prepare the fish just like this for her to enjoy. I especially love eating the green onions from the garnish, the taste with the seasoned soy sauce is absolutely divine. My grandparents always included extra green onions for me because of this 😊
I haven’t tried cooking a whole fish yet now that I live alone, but this recipe brings back those good memories. Maybe I’ll ask my local grocer for their fish restock day, and give it a few tries…
I'm Cantonese by heritage and this video sure reminds me how my paternal grandma and my dad taught me how to steam fish the right way. It's been many years since I last made steamed fish when I used to cook for my dad and your video is a great refresh for me to recover this cooking skill. Great video and thank you so much for making this video that brings back fond memories for me.
Thank you so much for the good quality recipe
Hi Mandy! My brother-in-law is from Hong Kong and has made this dish for us many times – often after my wife specifically requested it when he invited us to his home for dinner. Now I can make it in my own kitchen. Thanks!
it's a great recipe but the video is hurting my eyes because of unbalansed colors , please balanse the video colors currectlly but it's very white and shining especially your dress , please make the colors warmer .
Do I need to keep the sauce hot when I pour it into the fish? Thank you 😊
Mm-mm.
Love your videos and try many of the recipes. When you have the time and inspiration a beef and broccoli recipe would be outstanding and so much appreciated
or you can catch your own fish lol I usually don't keep largemouth bass
Thank you! Never thought to descale under water!❤
My all time favourite cooked fish!
👍❤🎉
1 25…… Also, the springiness of the fish meat. If you press a finger against the fish and it spings back, it's pretty fresh, but if the finger indent stays, it's no good…. This is a good technique for when the fish has been descaled and deheaded.
MANDY !!!!!! CAN YOU DO A CHICKENT FEET RECIPE ? if you haven't already ?
Your outfit is on point 👍
You got no steam tradition sorry u not got it go bk to the original way
The voice at the start 😹
You should eat some trout almondine. That's a wonderful dish with corn and wild rice.
Tee/da. Looking good but the sauce can be very hot when you pore it on the fish hawaiian style
Looks so yami 😍