Chefs' Recipes

Kylie Kwong's steamed fish fillets with ginger, soy sauce and spring onions

The legendary chef's take on a Cantonese classic.

By Kylie Kwong
  • 15 mins preparation
  • 10 mins cooking
  • Serves 4 - 6
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Steamed fish fillets with ginger and spring onions
"I grew up eating this classic Cantonese fish dish," says Kylie Kwong. "It's so light, delicate and clean-tasting and a great way to showcase this country's pristine quality seafood."


  • 4 firm white-fleshed fish fillets (about 100gm each) such as snapper, bass grouper or hapuku
  • 40 ml Shaoxing wine
  • 2 tbsp ginger, cut into julienne
  • 1 Chinese cabbage leaf, cut into 4 squares
  • ½ tsp white sugar
  • 2 tbsp light soy sauce combined with ¼ tsp sesame oil
  • ½ cup julienned spring onion
  • 1½ tbsp peanut oil
  • ¼ cup (loosely packed) coriander leaves


  • 1
    Place fish in a shallow heatproof bowl that will fit inside a steamer. Pour wine and 80ml water over fish, then sprinkle with half the ginger. Place bowl inside steamer and position over a deep saucepan or wok of boiling water. Steam, covered, for 5-6 minutes, then slip cabbage inside steamer, re-cover, and steam until warmed through and fish is just cooked (2-3 minutes;flesh should be white – if it 's still translucent, cook for another minute or so).
  • 2
    Remove cabbage from steamer and arrange on a serving plate. Carefully remove fish from steamer with a spatula, and place on top of cabbage. Pour any liquid left in the bowl over fish, sprinkle with sugar and drizzle with combined soy sauce and sesame oil, then sprinkle with remaining ginger and half the spring onion. Heat peanut oil in a small frying pan until moderately hot, then carefully pour over fish. Sprinkle fish with remaining spring onion, coriander and a pinch of ground white pepper, and serve immediately