Cantonese steamed fish

by | Feb 04, 2019

You can use any available white flat-ish fish for this recipe; dover sole, plaice, haddock or tilapia. It can be a fillet or the whole fish.

Serves 2


  • 4 spring onions

  • 1 thumb of ginger, cut into strips

  • 1 small bunch coriander

  • 2 tbsp soy sauce

  • 1 tbsp balsamic vinegar

  • 2 tbsp water

  • 2 tbsp oil

  • 350-400g white fish


  1. Cut the spring onions and ginger into thin strips and chop the coriander.

  2. Set your fish on a plate, skin down on a plate and put it into your steamer.

  3. Steam for 6 to 8 minutes, or until the fish gives easily with the side of a fork, the time will depend on the type of fish you use.

  4. Drain off any water that is around the fish.

  5. Sprinkle over a pinch of the spring onions and coriander.

  6. Heat the oil in a wok, add the ginger and fry or a minute, or until browned then add the rest of the spring onions.

  7. Then add the soy sauce and balsamic vinegar, let it bubble for second then pour over the fish and serve immediately.

We set up a make shift steamer with two woks and the ring of a cake tin. We put an inch of water in the bottom of the first wok. Placed the cake tin ring in the water and the plate with the fish on top of that. Then we used the second wok turned upside down as a lid!