Cantonese Steamed Fish - a 20 Minute Recipe | Yummly

Cantonese Steamed Fish - A 20 Minute

COLIE BUCK: "This was as simple and delicious as it promised…" Read More
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  • 2 scallions
  • fresh ginger (about 2 tablespoons julienned)
  • 1 bunch cilantro
  • 1 1/2 tablespoons soy sauce
  • 1/8 teaspoon salt
  • 1/8 teaspoon sugar
  • 2 tablespoons water
  • 1 tilapia (medium, grey sole, flounder or fluke filet)
  • 2 tablespoons oil
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    NutritionView More

    Sodium36% DV860mg
    Fat23% DV15g
    Protein25% DV13g
    Carbs1% DV3g
    Fiber3% DV<1g
    Calories190Calories from Fat140
    Total Fat15g23%
    Saturated Fat1.5g8%
    Trans Fat
    Calories from Fat140
    Total Carbohydrate3g1%
    Dietary Fiber<1g3%
    Vitamin A15%
    Vitamin C10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    COLIE BUCK a month ago
    This was as simple and delicious as it promised! Fish texture was perfect and the sauce was flavorful. We served it with steamed bok choy and rice. My daughter can’t have soy sauce, so I replaced that ingredient with reduced chicken bone broth and it tasted great. Next time we might add sliced Thai chilis to the sauce.
    Rianna Miller a year ago
    This recipe was delicious! I made it with salmon and sautéed it in butter.
    Sinara 2 years ago
    I love the simplicity of the recipe, and the flavor is light and on point. I slightly adjusted the seasoning by omitting the salt and used 1/4 tsp of sugar. The recipe didn't call for fried garlic, but I love the crunchy texture and flavor of fried garlic, so I add it as the final garnish on top. I will definitely make this again.
    Stacy 2 years ago
    My son likes it. Would make it again.
    Kathleen D. 3 years ago
    Délicieux... j’ai ajouté du miel à la sauce et j’ai servis le tout sur un nid de choux chinois et carottes râpées
    MariaJose A. 3 years ago
    This dish has an amazing soft flavour and you can actually taste the tilapia in the end. My husband even said that the dish looked "suspiciously simple" but it beat any expectation. I did about 6 fillets and also obviously multiplied the amount of each ingredient. I also didn't have a steamer nor a pan as described so I kind of "poached" the tilapia by putting it in a pan on low heat and letting it cook slowly on its own in the juiced it produced and a bit of extra water. Definitely going to do it again. We combined it with jasmine rice or mashed potatoes and a nice cup of tea or water.