Cantonese-Style Fish

Ken Hom's steamed fish fillets with a medley of oriental flavours make a memorably tasty meal. Created for Seafood Week
Cantonese-Style Fish
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 450 g firm white fish fillets, such as cod, sole or turbot
  • 1 tsp coarse sea salt, or plain salt
  • 1½ tbsp finely shredded fresh ginger
  • 3 tbsp finely shredded spring onions
  • 2 tbsp light soy sauce
  • 2 tsp dark soy sauce
  • 1 tbsp groundnut oil
  • 2 tsp sesame oil
  • sprigs coriander, to garnish


1. Pat the fish dry with kitchen paper and rub evenly with the salt, rubbing it inside the cavity as well if you are using a whole fish.

2. Put the fish on a heatproof plate and scatter the ginger evenly over the top.

3. Fill a steamer with 5cm water (or put a rack into a wok or deep pan and fill with 5cm water) and bring to the boil over a high heat.

4. Put the plate of fish on the rack, cover tightly and steam the fish until it is just cooked. Flat fish fillets will take about 5 minutes; whole fish, or fillets such as sea bass, will take about 12-14 minutes. The fish should turn opaque and flake slightly but still remain moist.

5. Remove the plate of cooked fish and pour off any liquid that may have accumulated

6. Scatter the spring onions on the fish, and then drizzle over the light and dark soy sauces.

7. Heat the two oils together in a small pan until smoking, then immediately pour them over the fish. Garnish with coriander and serve.

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