Main ingredients 🥩
fish filletgreen oniongingersoy saucecilantro
Yeo Kyung-ok's Guangdong-Style Soy Sauce Steamed Fish
A dish featuring tender fish fillets gently poached in boiling water without the hassle of steaming, served with fragrant hot oil infused with green onions and a specially prepared savory-sweet soy sauce
🙋 Recommended for
- ⭐ Those who want to enjoy a premium, clean-tasting fish dish at home without any fishy odor
- ⭐ People looking to quickly prepare an impressive Chinese-style meal without the complicated process of using a steamer
Ingredients needed 🛒2 servings
- fish fillet (yellowtail or similar) 2 pieces
- green onion 1 large
- ginger 1 piece
- vegetable oil 3 tablespoons
- water 4 tablespoons
- soy sauce 4 tablespoons
- sugar 1/2 tablespoon
- cilantro to taste
Recipe 🍳
- Slice the green onion and ginger thinly, and cut the fish fillet into bite-sized chunks.
- Bring water to a boil in a pot, add some of the sliced green onion and ginger to infuse flavor, then gently place the prepared fish fillets in and simmer for about 5 minutes until tender.
- Carefully remove the cooked fish fillets, pat off excess moisture slightly, and arrange them neatly on a serving plate.
- Heat 3 tablespoons of vegetable oil in a pan, add the remaining sliced green onion and ginger, and stir-fry for about 10 seconds to infuse the oil with their aroma.
- Pour the fragrant green onion and ginger oil evenly over the fish fillets on the plate.
- In the same pan used for the oil, add 4 tablespoons of water, 4 tablespoons of soy sauce, and 1/2 tablespoon of sugar, and bring to a gentle boil to create a clear soy sauce glaze.
- Pour the finished soy sauce around the edges of the plate, and garnish with cilantro according to preference to complete the dish.
- Slice green onion and ginger, and cut fish fillet into pieces.
- Poach fish in boiling water with green onion and ginger for 5 minutes, then transfer to a plate.
- Drizzle the sautéed green onion and ginger oil over the fish, then serve with poured soy sauce and cilantro garnish.
Cooking tips 💡
- To check if the fish is fully cooked, pierce the thickest part with a chopstick—when it goes in smoothly and comes out easily, the fish is done.
- Pouring the soy sauce along the edge of the plate instead of directly onto the fish preserves the fish’s natural tenderness and makes it easier to dip just the right amount.
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