Cantonese
Cantonese steamed fish
清蒸鱼
Qīng zhēng yú
Gently steamed fish with ginger, scallion and a light soy-based sauce.
Regional starting pointCantonese
On the menuMain dishes
Typical heatMild
Flavor & textureGinger · Delicate · Savory
Get to know the dish
Steamed fish shows a quieter side of Cantonese cooking. Ginger and scallion complement the fish, while a light sauce brings it together. A whole fish is common at a shared meal; fillet preparations make the same flavor approach more accessible.
What to look for
Tender fish and fragrant aromatics, with sauce that complements rather than hides the main ingredient.
Every kitchen has its version
The fish species, sauce and finishing method differ. Our illustration shows a fillet; a restaurant may serve a whole fish.
Sources & further reading
Background and preparation references. Our descriptions are editorial summaries, not restaurant reviews.
