Cantonese Steamed Fish

This is a really easy way to prepare and serve white fish while retaining all the flavour of the fish, and it’s really simple to do in the galley.

You can use any firm white fish: Bass, Black Bream, Snapper, Grouper, Spanish Mackerel, Wahoo, or, my top choice, Dorado (Mahi Mahi).


  • 1lb, 500mg of fish per person. This recipe is for 2lb, 1kg of fish

  • 6x cloves of garlic, crushed skinned and sliced

  • 1x 2’’ stem fresh green ginger, peeled and thinly sliced

  • 1x table spoon oyster sauce

  • 2x teaspoon fish sauce

  • 2x table spoons light soy sauce 

  • ½ lemon

  • 2x shallots, thinly sliced

  • 6x button mushrooms, sliced

  • 1 large tomato thinly sliced

  • ½ x teaspoon black pepper coarse ground

  • Don’t add salt as the fish sauce is very salty.


Gut, scale and trim the fins off the fish, leave the head on or take it off according to the size of the fish and your preference. Cut the fish to the bone three times each side.


Push a piece of crushed garlic and a ½ slice of peeled green ginger into each cut of the fish.


Place the fish in a lightly oiled roasting dish, sprinkling over any remaining garlic and ginger. Lay the thinly sliced shallots and sliced tomatoes over the fish. Now sprinkle the mushrooms over and around the fish.


Drizzle the oyster sauce, soy sauce and fish sauce over the fish. Squeeze the lemon over all and sprinkle ground black pepper over the whole dish.


Seal the roasting tray with a strong aluminium foil shiny side down.


Put the roasting dish into the middle of a hot oven at full temp 240-270 deg C for twenty mins.

Note: Larger fish will need a little longer but check it after 20 mins and reseal if necessary. The backbone must still be pink and the flesh should be translucent but lift off the bone. Don’t overcook it!


Serve with steamed basmati rice, and stir fry choisum with garlic and oyster sauce or oven roasted root vegetables.

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