October 12, 2026
Cantonese steamed fish with light soy sauce
Whole fish over ginger, steamed until just flaky, then finished with hot oil and light soy. The dish every Cantonese home cook knows by heart.
What you need
One whole sea bass or red snapper (500 to 700 g), cleaned. Three slices of ginger. Two spring onions, cut into 5 cm pieces. Two tablespoons of Light Soy Sauce from Guangdong. One tablespoon of neutral oil. A pinch of sugar.
Time: 20 minutes, most of which the fish spends in the steamer.
Allergens: Soy, wheat (from the light soy sauce). Check the label on your jar for the full list.
Steps
Score the fish two or three times on each side so it cooks evenly. Lay the ginger and half the spring onions in the steamer basket and place the fish on top.
Steam over high heat for 8 to 10 minutes, depending on the thickness of the fish. A chopstick pushed into the thickest part should meet no resistance.
Mix the light soy sauce with the sugar and a tablespoon of the steaming liquid from the bottom of the steamer. Pour it over the fish.
Scatter the remaining spring onions on top. Heat the oil in a small saucepan until it just starts to smoke, then pour it over the fish. The oil hits the spring onions and the soy at the same time, and the sizzle is part of the dish.
Serve immediately with steamed rice.
A note on the soy
Light soy sauce from Guangdong is made for finishing, not for cooking. It is brighter and less salty than dark soy. Use it here as the final dressing, not a marinade. The jar on our shelf tells you exactly where it comes from and what is in it.