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Steamed Whole Fish Recipe

HK$268

Aberdeen Street Social's Steamed Whole Fish represents the pinnacle of Cantonese cooking philosophy - allowing the natural flavors to shine through minimal but precise preparation. We select only the freshest fish daily, steam it to perfection with ginger and scallions, then finish with our signature soy sauce blend and aromatic hot oil that brings out the fish's delicate sweetness.

Preparation Time: 20 minutes
Cooking Method: Steamed
Serves: 2-4 people
Fish Selection: Daily fresh catch

Aberdeen Street Social Recipe

The key to perfect steamed fish is timing and freshness. At Aberdeen Street Social, we select our fish daily and steam each order individually for optimal texture.

Ingredients

For the Fish:

  • 1 whole fresh fish (600-800g), cleaned
  • 2 tbsp Shaoxing wine
  • 1 tsp salt
  • 3 slices ginger
  • 2 scallions, cut into sections

For the Sauce & Garnish:

  • 3 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tsp sugar
  • 2 tbsp hot water
  • 3 tbsp peanut oil
  • 2 scallions, julienned
  • 1 piece ginger, julienned
  • Fresh cilantro for garnish

Cooking Instructions

  1. Prepare the Fish: Make 3 diagonal cuts on each side of the fish. Rub with salt and Shaoxing wine. Let stand for 10 minutes.
  2. Set Up Steamer: Place ginger slices and scallion sections on a heatproof plate. Place fish on top.
  3. Steam: Steam over high heat for 8-12 minutes (depending on size) until fish flakes easily with a fork.
  4. Prepare Sauce: Mix light soy sauce, dark soy sauce, sugar, and hot water until sugar dissolves.
  5. Finish: Remove fish from steamer, discard cooking liquid. Pour sauce over fish and top with julienned scallions and ginger.
  6. Hot Oil Finish: Heat peanut oil until smoking, then pour over the fish to sizzle the aromatics. Garnish with cilantro and serve immediately.

Chef's Tips from Aberdeen Street Social

Fish Freshness

The fish should have clear eyes, bright red gills, and firm flesh. Fresh fish is essential for this simple preparation.

Steaming Time

Calculate 8-10 minutes per pound. Oversteaming makes the fish tough and dry.

Hot Oil Technique

The oil should be smoking hot to properly cook the aromatics and create the characteristic sizzling sound.