Chinese Steamed Fish with Ginger, Spring Onions and Soy Sauce - you can use cod, pollock, sea bass or any other fleshy white fish. You can steam the fish whole, or for an easier method, steam fish fillets.

Cantonese steamed fish is often served as one of the courses in a Chinese banquet, but it's also an easy meal to make on any weeknight at home with just a few ingredients.

Cantonese Steamed Fish is cooked to silky perfection then drizzled in a light soy sauce for a healthy dish perfect for every occasion!

Scored, seasoned and cooked with a generous amount of scallions and ginger, and just a touch of chilies, steamed whole tilapia is aromatic and tasty. Cooks in 20 minutes flat.

This incredible steamed Ginger and Lime fish will soon become a staple, served with Marion’s Easy Asian Greens and rice for an easy meal.

I love steamed whole fish for the ease of preparation and fuss-free cooking. I love pompano for its firm and delectable flesh. Seasoned simply with ginger sauce, soy sauce and sesame seed oil, this dish has long been a family favorite.

A steamed whole fish is a favorite on any Chinese table. This Cantonese steamed fish recipe with soy, scallion and ginger a a must-try fish recipe. The tutorial on how to serve a Chinese steamed whole fish at the table is one-of-a-kind!

It turns out, steaming a whole fish isn’t all that intimidating.

Infused with bonito flakes, kombu, and nutritional yeast, this Fortified Soy Sauce condiment from Best New Chef Jonathan Yao is an umami quintuple-threat. Get the recipe at Food & Wine.