Cantonese Style Steamed Barramundi [Tasty and Healthy]

Cantonese Style Steamed Fish
Steamed fish is one of the common home-cooked fish dishes in most Chinese kitchens. Having said that, I am not sure if Hokkien has a signature steamed fish dish like Cantonese and Teochiew though. My mom's steamed fish usually contains ginger, bird-eye chili and soy sauce. Yes, we are Hokkien.

This is T's favourite steamed fish dish, he prefers Cantonese style steamed fish over all other styles. It is relatively easy and healthy too, if less amount of oil is added. I usually add generous amount of garlic oil it really brings out the flavour and yet we do not really consume the whole amount of the oil added.

I used barramundi (aka seabass) fillet instead of whole fish, it was just right amount for us. Other fish that are suitable for this recipe including cod, snapper,white pomfret, garoupa and so forth. The key point for all steam fish dishes is that the fish must be fresh.

300 g Fish (whole fish/fillet/steak cut) 
1 heap tbsp ginger strips
Few drops cooking oil
1 stalk coriander
1 stalk green shallot/spring onion

2 cloves garlic, sliced thinly
1-2 tbsp cooking oil
1-2 tbsp light soy sauce (I used selected premium soy sauce)
1 tsp oyster sauce (optional)

  1. Cut coriander briefly, and green shallot into strips. Sock them in water, set aside.
  2. Clean fish and pat dry with paper towel. Rub fish with oil to keep the moist in.
  3. Scatter some ginger strips on the plate, put in fish then scatter the rest of ginger over the fish.
  4. Preheat steamer, steam fish over medium-high heat for 6-8 minutes.
  5. Meanwhile, heat oil in a sauce pan and fry garlic till golden brown. Remove garlic and set aside.
  6. Add in soy sauce and oyster sauce into the sauce pan with garlic oil, cook for few seconds. This can be done when the fish is ready.
  7. Once the fish is ready, put coriander and green shallot over the top then pour hot oil together with sauce over them. The oil must be hot enough to cook the greens briefly.
  8. Sprinkle fried garlic, serve warm.

Cook's Notes:
  1. If steaming the whole fish, the cooking time for a 600g fish should be between 8-10 minutes.
  2. If the fish is very big (above 1 kg), do consider butterflying the fish to save the cooking time.
  3. Make sure the fish is completely defrosted for even cooking.
  4. To check if the fish is done, insert a chopstick or toothpick into the thickiest part. It is done if it can be inserted easily all the way down to the bottom/plate.
 Cantonese Style Steamed Fish

Comments :

5 comments to “Cantonese Style Steamed Barramundi [Tasty and Healthy]”
Sophia said...

So pleasing to the eyes and definitely pleasing to taste. Love it!

jul said...

My late mother in-law used to prepare this using white pomfret during our big family makan on Chinese New Year Eve. No doubt it's mouth watering and fast n easy to prepare, too. Other than that, I guessed it's a healthy diet, too.

Your steamed fish looked so salivating in the picture. Wish I could have the whole piece to myself.

Salam kenal


Lydia said...

Thanks friends, sure you guys are steamed fish lovers.

Nice to know you. Fast, easy and yummy, that's why I cooked it very often. Had 3 steamed fish this week so far.

Jo said...

I love steamed fish! I normally do it butterfly cut then stuff the middle portion with tomatoes, onions ginger (all 3 cut finely and thin) and some salt to taste. Steam it and you have a delicious steamed fish. You can add soy sauce with lemon squeeze if you want! Will try your recipe. Thanks a lot!

Kitchen said...

I like this dish. And its to testy, that looked insanely awesome!Thanks for shearing this recipe.

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