Yue Steamed Fish

History and Background

The Yue steamed fish is a traditional dish from Guangdong province in China, celebrated for its simplicity and pure flavors. The word “Yue” refers to the Cantonese region and its culinary techniques that favor steaming, which preserves the freshness and natural taste of ingredients. It is typically made with fresh fish seasoned lightly to let the fish's delicate flavor shine. This dish dates back centuries and is considered a staple in Cantonese cuisine, often served during special family gatherings and festivals.

Ingredients

• Whole Fresh Fish (approximately 2 pounds)
• Ginger (2-inch piece, julienned)
• Spring Onions (2, julienned, plus extra for garnish)
• Soy Sauce (2 tablespoons)
• Rice Wine (1 tablespoon)
• Salt (to taste)
• Sugar (1 teaspoon)
• Sesame Oil (1 tablespoon)
• Vegetable Oil (for drizzling)
• Fresh Cilantro (for garnish, optional)

Preparation

Preparing Yue steamed fish requires careful attention to the freshness of the whole fresh fish, as it is the star ingredient. Begin by cleaning the fish thoroughly under running water, scraping off any remaining scales. Pat the fish dry and make three shallow cuts on each side to help it cook evenly. Set aside.

Next, prepare your aromatics. Peel and thinly slice the ginger into long, thin julienned strips. Julienne the spring onions, keeping some extra length for garnishing later.

Mix together the steaming sauce by combining soy sauce, rice wine, a pinch of salt, and sugar in a small bowl. Stir until the sugar dissolves completely.

Cooking Process

To begin steaming, set up your steamer. If using a stovetop steamer, fill the base with water and allow it to come to a gentle boil. Place the fish on a heatproof plate that fits inside the steamer, ensuring there is space for steam to circulate around it.

Stuff the fish cavity with half of the julienned ginger and spring onions. Lay the rest of the aromatics over the top of the fish. Place the plate gently into the steamer and cover it.

Cooking Time: Steam the fish for about 8-10 minutes per inch of thickness. For a typical 2-pound fish, this will take approximately 10-15 minutes. The fish should be opaque and flakey.

Once the fish has finished steaming, carefully remove the plate from the steamer to avoid spilling any liquids.

Finishing Touches

Immediately pour the steaming sauce over the hot fish. Heat the vegetable oil in a small pan until it is just about to smoke. Pour the hot oil evenly over the fish, which will sizzle and enhance the aroma of the ginger and spring onions.

Drizzle with sesame oil and garnish with more sliced spring onions and fresh cilantro, if using.

How to Enjoy Yue Steamed Fish

Yue steamed fish is best enjoyed fresh and hot. Serve alongside steamed rice as it complements the savory, delicate flavors of the fish. Pair it with a side of lightly cooked greens, like bok choy or Chinese broccoli, to provide a balanced meal.

This dish highlights the importance of savoring the pure, natural flavors of the ingredients. The simplicity of the preparation allows the taste of the whole fresh fish to really stand out. Yue steamed fish is a perfect example of the understated elegance found in Cantonese cuisine, and tasting it right after steaming offers the best experience.