Steamed Fish 清蒸鱼

About Steamed Fish

Steamed Fish (清蒸鱼) is a quintessential Cantonese dish that epitomizes the cuisine's emphasis on freshness and natural flavors. The cooking method is designed to preserve the delicate taste of the fish while enhancing it with minimal seasonings. This dish is often served at important gatherings and represents wishes for abundance and prosperity.

Key Ingredients

• Fresh whole fish (preferably sea bass or grouper)
• Ginger
• Spring onions
• Light soy sauce
• Shaoxing wine
• Sesame oil
• Fresh cilantro
• White pepper

Preparation Method

1. Clean and score the fish
2. Place ginger and some spring onions inside the cavity
3. Steam the fish for 8-10 minutes
4. Prepare the sauce with soy sauce and hot oil
5. Garnish with fresh ginger, spring onions, and cilantro
6. Pour hot oil over the garnish
7. Finish with light soy sauce

Cultural Significance

In Chinese culture, fish symbolizes abundance and prosperity, as the word for fish (鱼) sounds similar to the word for surplus (余). Steamed fish is particularly important during Chinese New Year celebrations, where it's traditionally served whole, with the head and tail intact, representing a good beginning and end to the year.

Serving Suggestions

The fish should be served immediately while hot, typically as part of a larger meal with rice and other dishes. It's customary to serve the fish whole and let the most senior person at the table eat first. The tender flesh is usually eaten with steamed rice, which soaks up the flavorful sauce.

Tips for Perfect Steamed Fish

• Always use the freshest fish possible
• Don't overcook - the flesh should be just opaque
• Use a large enough steamer to fit the whole fish
• Heat the oil until smoking before pouring over the garnish
• Serve immediately while the fish is at its best