Steamed Cantonese-Style Fish

A healthy, low-fat steamed fish dish topped with ginger, spring onions, and a sizzle of hot seasoned oils.

Healthy Seafood Low Fat Pescatarian Steamed Cantonese

Estimated Nutrition

Calories

141

kcal / serving

564 kcal total

Carbs

3.5g

per serving

14 g total

Fat

per serving

20 g total

Protein

20g

per serving

80 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Light Soy Sauce

tbsp

Dark Soy Sauce

NutsSeeds

tsp

Sea Salt

Coarse or plain

sprigs

Coriander

Fresh, to garnish

OilsFats

tbsp

Groundnut Oil

tsp

Sesame Oil

Seafood

450

White Fish Fillets

Firm white fish such as cod or sole, skinned or whole Dover sole or turbot

Vegetables

1.5

tbsp

Ginger

Fresh root, finely shredded

tbsp

Spring Onions

Finely shredded

Method

Pat the fish dry and rub evenly with salt, including the cavity if using a whole fish.

Place fish on a heatproof plate and scatter shredded ginger over the top.

Fill a steamer or wok with 5cm of water and bring to the boil.

Place the plate in the steamer and cook until the fish is opaque and flaky.

Remove the plate and drain any accumulated liquid.

Scatter spring onions over the fish and drizzle both light and dark soy sauces.

Heat the groundnut and sesame oils in a saucepan until smoking and pour over the fish.

Garnish with coriander and serve immediately with boiled rice.