Cantonese Steamed Fish

Jump to Recipe Discussion
  • Cantonese Steamed Fish on a plate and white rice in bowls.

    Today I’m honored to introduce my favorite new book called Lemongrass & Ginger Cookbook: Vibrant Asian Recipes.  When the cookbook author Leemei Tan contacted me if I was interested to review her cookbook a month ago, I was thrilled with joy to have this wonderful opportunity.  This is not just a review from an ordinary cookbook – it’s now my favorite cookbook.

    Leemei Tan is a freelance recipe writer, food stylist and photographer. Born in Malaysia, she is now based in London and travels extensively.  She has been authoring the ever popular and well-known food blog My Cooking Hut since 2007.

    I have been following her blog ever since I discovered it last year, and when she mentioned about her new cookbook release a few months ago, I was really happy for her great achievement and I remember telling her how beautiful the book cover design is.

    Lemongrass & Ginger Cookbook Vibrant Asian Recipes 1

    Thanks to Leemei, home cooks can now easily master the art of preparing delectable Asian cuisine.  From Korean Spicy Seafood Noodle Soup and Japanese Pork Dumplings to Thai Green Papaya Salad and Indian Aubergine Curry, these imaginative recipes will inspire and delight, whether you have in mind a quick weekday meal or a feast for friends and family.

    There are 7 chapters in the book that cover more than 100 recipes from all over Asia – Japan & Korea, China, Philippines & Indonesia, Malaysia & Singapore, Thailand, Cambodia & Vietnam and India & Sri Lanka.  You can read more about her cookbook and take a sneak preview of the book here.

    After reading her cookbook thoroughly, I had few questions that came to my mind and I wanted to ask her personally, so I interviewed her.

    Leemei TanYou have traveled a quite bit all over the world.  Can you name 3 of your favorite dishes from 3 countries you have been to?

    This is really tough as I have so many dishes that I love from all the countries that I have been to so far. If I had only 3 favourites, the first one has to be Pho Ga (Chicken Pho) that I had in Ho Chi Minh City. There are many shops and even mobile stalls that can easily be spotted for a good bowl of Pho. I love the light and fragrant chicken soup base. I could eat Pho everyday!

    Sushi is another of my favourite. The freshest sushi I have ever had was at one tiny sushi shop at Tsukiji Fish market in Tokyo. Last but not least, a good Bouillabaisse (a traditional Provençal fish stew originates from Marseille, France) is always a must-eat whenever I go to France. The best bouillabaisse experience was at a random brasserie that I walked in near Gare du Nord, Paris.

    Can you share with us how much time and effort took you to complete this book?

    I had a very tight deadline. I was given only slightly more than 3 months to complete my manuscript and get all the recipes in the book tested. So, I worked more than 8 hours a day in order to keep everything on track. 

    What’s your must have kitchen utensil?

    Wok – a good wok! I use wok to cook everything! It’s such a versatile piece of kitchen utensil that you can just rely on to stir-fry, deep-fry or even steam.

    Can you share with us which recipe in the book reminds you most of your mother’s flavor?

    It has to be Cantonese steamed fish. There are many different style of Cantonese steamed fish that one can come out with. But my mom’s signature is the addition of tomato. 

    My mom made me prep for dinner for years similar to how your mom trained you.   What advice do you have for someone who has to cook for the first time in their life as the best way to start their culinary journey?

    For me, prepping food is really important to make sure that you don’t miss any ingredients. Besides, if you allow more prepping time, then it makes the whole cooking process to run more smoothly. Cooking is an art and it shows one’s personality too. During the cooking process, try not to be shy to taste and adjust the seasonings. Always have confidence when you cook as the more confident you are, the tastier the food is! So, never say that you can’t cook. Everyone can cook!

    If you, your family, or your friends love Asian food, but you don’t know which book to buy for trying some Asian dishes, Lemongrass & Ginger will be a great introduction.  It can be purchased at all major bookstores and online stores such as Amazon (US, Canada, UK), Barnes & Noble, Book Depository (US, UK) and etc.

    *****

    After I was inspired by many of her recipes and placed post-it notes to mark my favorite ones, I decided to cook her mom’s signature dish Cantonese Steamed Fish for my family’s lunch.  Her mom uses a tomato in this recipe which had intrigued me to try this unique recipe.  My family enjoys fish, especially my children, and we always love steamed fish when we go to Chinese restaurants with a large group of friends or family.

    Lemongrass & Ginger Cookbook Vibrant Asian Recipes 2

    The ingredients are pretty easy to find.  Besides the fresh red snapper, I have everything in my fridge and pantry.  I asked my fishmonger to scale and gut the fish for me so that my cooking time is minimized.

    Cantonese Steamed Fish ingredients on a table.

    Since this recipe uses a whole fish which can be pretty big, you must have proper cooking equipments such as wok and large slightly deep plate that hold the entire fish with sauce.  Make sure your wok has a large lid that covers the entire wok tightly.

    Cantonese Steamed Fish ingredients and steamed fish on a plate with bowls of rice.

    Since it was Sunday and my kids were at home, they were so excited to see me photographing uncooked fish by the window in the living room.  I usually do photo shooting when my kids are not at home so this suddenly became a huge family event.

    When the fish was about to finish cooking, my entire family was in the kitchen.  I had to cook a little longer than the time the recipe suggested as my fish was slightly bigger.  When I opened the lid, everyone said WOW! for my first Cantonese Steamed Fish.  The steamed rice was done cooking just minutes ago and we were waiting for this moment.

    My family was supportive about me taking pictures before our lunch, and when I finally brought the fish to the dining table, everyone couldn’t wait to taste this fish.

    I put my first piece of fish in my mouth.  Hmmm!!!  I could taste both acidity and sweetness from the tomato in the sauce and the complexity was just wonderful.  I love this sauce so much that I dip the fish in the sauce before I eat it with steamed rice.

    Whether you are Asian or not, this dish definitely makes you feel home.  It’s a great choice to serve to guests as it is very inviting and welcoming.  I cooked several side dishes along with this steamed fish and we felt light even after the full meal.  This will become our staple fish recipe from now on.  Now here is the delicious recipe.

    Cantonese Steamed Fish covered in shiitake mushroom and green onion on a plate with a bowl of rice.

    Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!

    0 from 0 votes
    Cantonese Steamed Fish
    Cantonese Steamed Fish
    Prep Time
    20 mins
    Cook Time
    10 mins
    Total Time
    1 hr 15 mins
     
    Course: Main Course
    Servings: 4
    Author: Nami
    Ingredients
    • 1 whole red snapper (1 whole fish = 1 lb 12 oz or 800 g) (sea bream, sea bass or any other white-flesh fish) (scaled and gutted by your fishmonger)
    • 1 tomato
    • 1 oz dried shiitake mushrooms (1 oz = 30 g) (or porcini or Chinese mushrooms)
    • ½ inch ginger (½" = 1 cm)
    • 2 green onions/scallions
    Seasonings:
    Instructions
    1. Gather all the ingredients.

      Cantonese Steamed Fish Ingredients
    2. Soak dried mushrooms. Put the dried mushrooms in a bowl. Pour over boiling water to cover and soak 20 to 25 minutes until soft. Strain the liquid into another bowl, if using, squeezing any excess liquid from the mushrooms. Cut off the steams and discard. Slice the mushrooms.
      Cantonese Steamed Fish 1
    3. Slice the tomato, cut green onions into matchsticks, and peel ginger and cut into fine matchsticks.
      Cantonese Steamed Fish 2
    4. Rinse the fish inside and out under running cold water and pat dry with kitchen paper. Using a sharp knife, make three diagonal slits on both sides of the fish.
      Cantonese Steamed Fish 3
    5. Arrange the tomato on the base of a heatproof platter that will fit inside a wok. Lay the fish on top.
      Cantonese Steamed Fish 4
    6. Mix together the soy sauce, oyster sauce, sesame oil and rice wine in a small bowl and season with pepper.
      Cantonese Steamed Fish 5
    7. Pour the sauce over the fish and sprinkle over the mushrooms and ginger. Cover with saran wrap and leave to marinate in the fridge for about 20 minutes.
      Cantonese Steamed Fish 6
    8. Place several round cookie cutters or a wire cooling rack with legs at least 2.5cm/1in tall inside a wok. Leaving a minimum gap of 1/2in (1 cm) below the steamer, add water to the wok and bring to the boil over a medium-high heat. Below was my creative setting as cookie cutters were too low for my plate to be supported.
      Cantonese Steamed Fish 7
    9. Set the heatproof plate with the fish on the rack and steam, covered, for 10 minutes, or until the flesh separates from the bone easily and looks opaque when a fork is inserted.
      Cantonese Steamed Fish 8
    10. Keep an eye on the level of the water, adding more boiling water if necessary. Two minutes before the end of cooking, sprinkle over the spring onions. Serve immediately with boiled rice.
    Recipe Notes

    Recipe is from "entire book title" by Leemei Tan.

    All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.

    Lemongrass & Ginger Cookbook Vibrant Asian Recipes 3

    Because I love and enjoy this book so much and I think this book is a perfect gift to anyone who enjoys cooking Asian recipes, I have two (2) copies of Lemongrass & Ginger: Vibrant Asian Recipes to giveaway!

    • This giveaway is WORLDWIDE!
    • The giveaway expires on May 20th 2012, Sunday, 12:00pm PST.
    • Entries that do not meet the entry requirement will not be considered.
    • The winners will be randomly chosen using random.org and announced in the post on Monday 21st.
    • Full disclosure: This giveaway is sponsored by yours truly.

    Required Entry: please leave a comment on this post.

    Extra Entries:

    Good luck!

    You Might Also Like...

  • Just One Cookbook: Essential Japanese Recipes

    Love Our Recipes?

    Leave A Comment

    Your email address will not be published. Required fields are marked *

    What type of comment do you have?

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Discussion

  • lii naeole wrote:
  • lisa wrote:
  • Sam Bear wrote:
  • Raymund wrote:
  • Barbara Palermo wrote:
  • Barbara Palermo wrote:
  • Barbara Palermo wrote:
  • easyfoodsmith wrote:
  • Mel wrote:
  • Heather @ Cookbooks & Pattycakes wrote:
  • Shri wrote:
  • Belinda @zomppa wrote:
  • Eha wrote:
  • Sissi wrote:
  • Sissi wrote:
  • Michelann wrote:
  • Choc Chip Uru wrote:
  • Baker Street wrote:
  • Ira Rodrigues wrote:
  • Rosa wrote:
  • Manu wrote:
  • Manu wrote:
  • Chung-Ah | Damn Delicious wrote:
  • Rosa wrote:
  • Rosa wrote:
  • ykristen wrote:
  • Cassie wrote:
  • Arlene wrote:
  • Arlene wrote:
  • Pamela Downing wrote:
  • Laura @ Family Spice wrote:
  • Jessica @ Cajunlicious wrote:
  • Jessica @ Cajunlicious wrote:
  • Jessica @ Cajunlicious wrote:
  • Melissa C. wrote:
  • Blackswan wrote:
  • Hyosun Ro wrote:
  • Christine T wrote:
  • Kai wrote:
  • Candice wrote:
  • Candice wrote:
  • PolaM wrote:
  • Elizabeth @Mango_Queen wrote:
  • Liliana Tan wrote:
  • Mika wrote:
  • Mika wrote:
  • ちびか〜ちゃん wrote:
  • Tina (PinayInTexas) wrote:
  • Food Jaunts wrote:
  • mycookinghut wrote:
  • Kyla wrote:
  • kitchenriffs wrote:
  • Guindilla wrote:
  • Nancy/SpicieFoodie wrote:
  • Jill Colonna wrote:
  • Holly wrote:
  • knittednoodles wrote:
  • Jen Laceda @ Tartine and Apron Strings wrote:
  • Jen Laceda @ Tartine and Apron Strings wrote:
  • Rhonda (@diningalone) wrote:
  • Laura (Tutti Dolci) wrote:
  • Kathy wrote:
  • Kathy wrote:
  • Kathy wrote:
  • Asmita wrote:
  • AikoVenus wrote:
  • Cucina49 wrote:
  • Erin @ Dinners, Dishes, and Desserts wrote:
  • Ramona wrote:
  • A Little Yumminess wrote:
  • A Little Yumminess wrote:
  • Michiko Yokoe wrote:
  • Michiko Yokoe wrote:
  • leslie wrote:
  • tigerfish wrote:
  • Sandra’s Easy Cooking wrote:
  • Sandra’s Easy Cooking wrote:
  • Sandra’s Easy Cooking wrote:
  • sara wrote:
  • sara wrote:
  • Ellen M. wrote:
  • Ellen M. wrote:
  • Yudith @ Blissfully Delicious wrote:
  • Yudith @ Blissfully Delicious wrote:
  • Yudith @ Blissfully Delicious wrote:
  • Hellene wrote:
  • Happy When Not Hungry wrote:
  • Helena wrote:
  • Kankana wrote:
  • Suzanne wrote:
  • Suzanne wrote:
  • Valerie Brunmeier wrote:
  • Reem | Simply Reem wrote:
  • Jean (Lemons and Anchovies) wrote:
  • mjskit wrote:
  • mjskit wrote:
  • mjskit wrote:
  • Gail wrote:
  • Gail wrote:
  • Kris L. wrote:
  • Christy wrote:
  • Sonia aka Nasi Lemak Lover wrote:
  • Debra Kapellakis wrote:
  • sophia wrote:
  • Rathai wrote:
  • Doris wrote:
  • donna mikasa wrote:
  • Beth Michelle wrote:
  • Sanjeeta kk wrote:
  • Hotly Spiced wrote:
  • Joanne wrote:
  • Liz wrote:
  • Debs @ The Spanish Wok wrote:
  • Lisa (AuthenticSuburbanGourmet) wrote:
  • Debs @ The Spanish Wok wrote:
  • Ariel Welch wrote:
  • wok with ray wrote:
  • Su-yin wrote:
  • love2dine wrote:
  • Mi Vida en un Dulce wrote:
  • Rizwana wrote:
  • Jenn and Seth (@HomeSkilletCook) wrote:
  • Kristy wrote:
  • Stephanie @ Eat. Drink. Love. wrote:
  • Priscilla @ShesCookin wrote:
  • cookingrookie wrote:
  • cookingrookie wrote:
  • Shirley wrote:
  • Daksha wrote:
  • Jenny wrote:
  • Alyssa wrote:
  • yummychunklet wrote:
  • Natalie FoodAtick wrote:
  • Kristen wrote:
  • Tiffany wrote:
  • Claudia wrote:
  • Lorraine @ Not Quite Nigella wrote:
  • Sawsan (Chef in disguise) wrote:
  • Cooking Gallery wrote:
  • Cooking Gallery wrote:
  • Cooking Gallery wrote:
  • Catalina @ Cake with Love wrote:
  • Georgia @ The Comfort of Cooking wrote:
  • Namitha wrote:
  • Charles wrote:
    • mycookinghut wrote:
      • Charles wrote:
  • Charles wrote:
  • Asianmommy wrote:
  • Sarah @ Homestyle Cooking Around The World wrote:
  • Sarah @ Homestyle Cooking Around The World wrote:
  • Sarah @ Homestyle Cooking Around The World wrote:
  • Amanda wrote:
  • Amanda wrote:
  • Amanda wrote:
  • Jeff wrote:
  • Jeff wrote:
  • Laura wrote:
  • Fern @ To Food with Love wrote:
  • Fern @ To Food with Love wrote:
  • Fern @ To Food with Love wrote:
  • Louise wrote:
  • Gina C wrote:
  • DB wrote:
  • DB wrote:
  • LA wrote:
  • Kim – Liv Life wrote:
  • Cheryl Rajkumar wrote:
  • Cheryl Rajkumar wrote:
  • Cheryl Rajkumar wrote:
  • Cheryl Rajkumar wrote:
  • Roxana Greengirl {A little bit of everything} wrote:
  • Kim Bee wrote:
  • LA wrote:
  • LA wrote:
  • Tiffany H wrote:
  • Tiffany H wrote:
  • amy @ uTryIt wrote:
  • Echong402 wrote:
  • Tiffany wrote:
  • [email protected] and Donuts wrote:
  • [email protected] and Donuts wrote:
  • [email protected] and Donuts wrote:
  • Amber wrote:
  • Amber wrote:
  • Amber wrote:
  • Tara Webb wrote:
  • miam wrote:
  • Yi @ Yi Resevation wrote:
  • Antonette wrote:
  • Susan wrote:
  • cookingrookie wrote:
  • Katerina wrote:
  • Delishhh wrote:
  • Delishhh wrote:
  • Delishhh wrote:
  • Janice wrote:
  • Janice wrote:
  • Janice wrote:
  • Eri wrote:
  • Eri wrote:
  • Eri wrote:
  • Baltic Maid wrote:
  • Vivienne wrote:
  • Kath (My Funny Little Life) wrote:
  • Shy wrote:
  • Jay wrote:
  • Liren wrote:
  • food-4tots wrote:
  • Ravel wrote:
  • Joanna @ Chic & Gorgeous Treats wrote:
  • Kuan Chiu Yin wrote:
  • Kuan Chiu Yin wrote:
  • Kuan Chiu Yin wrote:
  • Maureen @ Orgasmic Chef wrote:
  • Anna wrote:
  • Anna wrote:
  • Anna wrote:
  • Emma wrote:
  • Emma wrote:
  • Margaret Teo wrote:
  • Yanni wrote:
  • Jenny @ Ichigo Shortcake wrote:
  • Jenny @ Ichigo Shortcake wrote:
  • Christina C. wrote:
  • Joan wrote:
  • James wrote:
  • hong wrote:
  • Carolyn Jung wrote:
  • cindy wrote:
  • huiray wrote:
    • Nami wrote:
  • Lynn wrote:
    • Nami wrote:
  • Nancy wrote:
    • Nami wrote: