Spicy Lemon Steamed Fish Cantonese Style

Spicy Lemon Steamed Fish Cantonese Style - Plattershare - Recipes, food stories and food lovers
Spicy Lemon Steamed Fish is simple to make and an easy fish recipe for everyday lunch and dinner. Prepared in Cantonese Style, this traditional fish recipe is healthy as its steamed making it the perfect main dish for any lunch or dinner. A bit of Cantonese cuisine - The Canton region of China includes Hong Kong, Macao, Gungadong, and Shenzhen Regions. Fish is the main choice of meat in these regions and though very simply made, this adds a flavor to any meal. So let's try making steamed lemon fish recipe.
4 from 1 vote
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Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Served As: Dinner, Lunch
Recipe Cuisine Type: Chinese, Sea Food
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4


  • Fish for preparation steamed
  • 2 Fresh Market Mullet Or Medium Size Pomfret : 2 fresh market mullet or medium size pomfret
  • 10 stalks Coriander fresh
  • 6 stalks Garlic or chives chives
  • 3 stalks Spring Onion
  • 2 Lemon whole
  • 2 leaves Banana or wrap, or fish lotus leaf â wrap fish securely or use leaf
  • For Marination - for marination
  • 3 tbsp Rice Flour
  • 1/2 cup Soya Sauce light
  • 1 lime Juice Of 1 Lime juice
  • 1/2 tsp Pepper Powder
  • 1/2 tsp Spices five powder
  • to Spices make five powder
  • 1 stick Cinnamon
  • 2 Star Aniseed 2 star aniseed
  • 1/2 tsp Ginger Powder
  • 2 Bay Leaf


  • Start with the preparation of five spice powder -Mix all the ingredients which are listed under the Five Spice powder. blend it with the help of food processor and use 1/2 teaspoon of it for the marination.
  • Make the marination - Take Rice flour, Add Soy Sauce, lime juice, pepper powder and five spices powder and make a thick consistency paste.
  • Cut incisions onto fish and gently cover the fish with marination paste, keep aside for 10 minutes.
  • Prepare the Lotus Leaf by washing it and removing the main stem end. In case you are using banana Leaf, wash carefully, and lightly roast on an open flame until the leaf has “cooked” and is flexible.
  • Line the bottom of the leaf with a mixture of coriander, chives, and spring onions. Add Lemon Rings to the top layer.
  • Place fish on this bed and cover it with another layer of coriander, chives, spring onions and lemon rings.
  • Wrap the fish in the leaves, use thread to secure the leaves together.
  • Place a Double Boiler or Steamer to heat with sufficient water.
  • Once Boiling, place the fish onto a perforated tray or metal strainer and steam 12/15 minutes.
  • Once done, gently open the leaves and place the fish onto platter, garnish with all the coriander, chives, spring onion and lemon mixture
  • Serve with steamed rice

Recipe Notes

About the Author – Chef Zurath Kamdin, popularly known as The Master of Spices, across Hong Kong has 22 years of culinary experience.  With a vast knowledge of Parsi Cuisine of India, along with all the regional cuisines of India, Chef dreams to let the world taste the lost and forgotten Parsi dishes. Chef Zurath has equally mastered colonial cuisines of the Asian region and believes that analytical and problem solving during work time is a constant requirement which would keep any food passionate to perform high and be motivated.
Team Plattershare, Thanks, Chef Zurath Kamdin for sharing Spicy Steamed Lemon Fish recipe with us.
You can follow Chef Zurath Kamdin on LinkedIn and Facebook Page.
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