Cantonese-Style Steamed Fish

No steamer required. Put a large piece of foil on a heatproof platter and oil lightly to prevent the fish from sticking. Season with aromatics you like, slash a couple time if it is a plump fish, and top with another piece of foil. Crimp the edges well. Cook at the top of a 450 F oven. When done, top with your soy mixture of choice and a few Tbsp of hot sesame oil to make everything pop. I did this one time with a 3lb striped bass; self proclaimed fish haters came back for more.

Classic dish in every Cantonese household. Draining the fish is key after steaming as the residual cooking liquid is quite fishy. Always served with alot of white rice - the soy / oil dressing is much prized as a sauce for rice.

This is a classic Cantonese dish. The fish will look better if you slash parallel to the spine and place aromatics (ginger, scallions) inside the slash and the belly. After steaming, drain the liquid (its fishy smelling); pile more ginger sticks and scallions on top of fish and slowly pour hot oil on the aromatics to infuse the aroma. Place fresh cilantro over fish. Pour the soy mixture around the fish so that when the velvety chunks of fish is served, dip the chunks in the soy mixture.

Wife is Chinese. This is her staple. Most often uses a silver pomfret c. 1lb cleaned, I'd guess. Would argue always worth scoring the flesh a couple of times, even with a smaller fish, and slipping a bit of the finely sliced aromatics in there. Also means you get a bit more of the flavour and crisping from the hot oil to finish.

Most important- start with a live healthy fish swimming in a tank from an asian seafood market. They will gut and scale for you.

Made exactly as written and it was fantastic (would expect nothing less from a Kenji recipe ;). A few tips for next time: double the amount of sauce and reduce sugar by half. I microwaved the sauce for 20 seconds to help the sugar dissolve more easily. Don’t skip the hot oil step- though I used a spoon to spoon it over so as not to make a mess.

Where do I buy a tangled bird's nest to toss the aromatics into? Is this some kind of technical term?

We cooked this in a fish poacher with marbles under the tray. Amazing dish.

This was one of my grandmother's specialities. I make this dish at least twice a month. To test for doneness, I use a chopstick near the meatiest part of the fish and it's done when it goes through. For a little extra pizzazz, I like to fry some oil and ginger until crispy and put it on top before heating the oil to pour over the fish. Also I like a little splash of rice vinegar in the sauce for a bit more contrast. *French chefs kiss* The little pieces of meat near the bone are the best.

I agree with Judith. No steamer required. An American rendition from my Cantonese mother’s fish. I use a 500 degree oven for 10-15 minutes with just ginger, soy, sesame oil and scallions in foil that is crimped air right with half of a Costco salmon fillet. It’ll puff out dramatically and cut open with scissors. Add cilantro if you have it. The easiest dinner and kids love it.

I made this using parchment paper instead of the foil approach described in another comment, using small trout caught by a friend. Two small trout per parchment, laid on the bed of greens and I inserted some into a pocket in each fish. I stapled the parchment closed, and placed them on a cookie sheet. Baked at 400F for 10 to 12 minutes. Once baked, I topped as directed and used the soy topping which added good flavor, and I used hot chili oil instead of making it as directed. Very good flavor!

Delicious dish. Good call, Judith, on cooking the fish at a high temp in foil. It was almost equivalent to steaming, with plenty of flavor. I used trout but will try branzino next time. Thanks all for your helpful comments.

Lots of folks (including chef Kenji) instructing disposal of the residual cooking liquid, some saying it's too fishy. I humbly disagree. My parents, who were restauranteurs, combined the liquid into the soy/wine/sugar mixure. Saute finely chopped scallion whites and ginger in vegetable oil until aromatic. Add the soy sauce/sugar and wine mixture and fish liquid, stir, to a simmer. Thicken with corn starch slurry. Adjust saltiness. Pour over fish. Makes a rich, savory sauce.