Cantonese Steamed Fish with Spicy Lemon Sauce
40 minutes
1191 reads
About Cantonese Steamed Fish with Spicy Lemon Sauce
Experience the authentic flavors of Cantonese cuisine with this incredibly easy and healthy steamed fish recipe. Perfect for a weeknight dinner or a special occasion, this Spicy Lemon Steamed Fish is bursting with fresh herbs and a vibrant, zesty sauce.Using readily available ingredients, this recipe guides you through creating a restaurant-quality dish in your own kitchen. The delicate fish is beautifully complemented by the aromatic herbs and a hint of spice, making it a light yet satisfying meal.Learn how to master this classic Cantonese preparation and impress your family and friends with your culinary skills! This recipe offers a healthier alternative to traditional fried fish, retaining the fish's natural moisture and nutrients.
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
For the Five-Spice Powder
- 1 stick Cinnamon
- 2 Star Anise
- 1/2 tsp Ginger ground
- 2 Bay Leaf
For the Fish Marinade
- 3 tbsp Rice Flour
- 1/2 cup Soy Sauce light
- 1 Lime Juice juice of 1 lime
- 1/2 tsp Pepper black, ground
- 1/2 tsp Powder homemade (see above), five-spice
For the Steamed Fish
- 2 Mullet fresh market mullet or medium-sized pomfret; about 1 pound each
- 10 stalks Coriander fresh
- 6 stalks Garlic Chives
- 3 stalks Scallions also known as spring onions
- 2 Lemons whole
- 2 Lotus Leaves or 2 large banana leaves
- 2 cup Water for steaming
- 2 cup Rice steamed, to serve
Instructions
Prepare the Five-Spice Powder
- Grind together the cinnamon stick, star anise, ground ginger, and bay leaves using a food processor or spice grinder until finely powdered.
Make the Fish Marinade
- In a bowl, whisk together the rice flour, soy sauce, lime juice, black pepper, and ½ teaspoon of the prepared five-spice powder until a smooth paste forms.
Marinate the Fish
- Cut several shallow incisions into each mullet fillet. Gently coat the fish with the marinade, ensuring it's evenly distributed. Set aside for at least 10 minutes.
Prepare the Lotus (or Banana) Leaves
- Wash the lotus leaves thoroughly and remove the tough stems. If using banana leaves, wash them and briefly roast them over an open flame until pliable and slightly cooked.
Layer the Leaves and Fish
- Finely chop the coriander, garlic chives, and scallions. Spread a layer of the chopped herbs on the bottom of each leaf. Thinly slice the lemons and arrange some lemon slices on top of the herbs. Place a fish fillet on top of the lemon slices. Cover with another layer of herbs and lemon slices.
Wrap and Steam the Fish
- Carefully wrap the fish in the leaves, securing them with kitchen twine or toothpicks. Place the wrapped fish in a steamer basket over a pot of boiling water. Steam for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
Serve
- Remove the fish from the steamer, carefully unwrap it, and transfer it to a serving platter. Garnish generously with extra coriander, garlic chives, scallions, and lemon slices. Serve immediately with steamed rice.
Recipe Notes
Expert Tips for Perfect Steamed Fish
- For even cooking, ensure the water in your steamer is consistently boiling throughout the steaming process.
- Don't overcook the fish! Overcooked fish will be dry and tough. The cooking time may vary slightly depending on the thickness of your fish fillets.
- Adjust the amount of five-spice powder according to your preference for spiciness. You can also add a pinch of red pepper flakes for extra heat.
- For a more visually appealing presentation, use a larger, shallow platter to showcase the vibrant colors of the fish and garnishes.
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Recipe Nutrition
Calories: 155kcalCarbohydrates: 15gProtein: 19gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 37mgSodium: 1673mgPotassium: 482mgFiber: 3gSugar: 2gVitamin A: 478IUVitamin C: 35mgCalcium: 78mgIron: 2mg
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3 Comments
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What a delicious recipe! Thanks for posting.
Looks so yummy! Excited to make it.
I’m thrilled to try this recipe!