CantoneseMedium 30 min serves 2 Gluten-free

Ginger-Scallion Steamed Grouper

Name: Ginger-Scallion Steamed Grouper
Total time: 30 min
Yield: 2 servings
Cuisine: Cantonese
Ingredients: whole grouper, scaled and gutted; ginger, cut into paper-thin matchsticks; scallions, cut into fine julienne; light soy sauce (steaming soy); neutral oil

姜葱清蒸石斑鱼 · jiāng cōng qīng zhēng shí bān yú

家庭快手版 · Home version: Grouper is firmer than sea bass; may need 1 extra minute of steaming.

In Cantonese banquets, steamed grouper is the centerpiece — a symbol of prosperity and freshness. The ginger-scallion dressing is simple but demands precision: the ginger must be paper-thin, the scallions julienned fine as hair.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

Seafood Healthy & Light

Ingredients

whole grouper, scaled and gutted整石斑鱼（已去鳞去内脏）🛒 local800 g
ginger, cut into paper-thin matchsticks生姜，切极细丝🛒 local50 g
scallions, cut into fine julienne小葱，切细丝🛒 local4 stalks
light soy sauce (steaming soy)蒸鱼豉油🏮 asian40 ml
neutral oil食用油🛒 local60 ml

whole grouper, scaled and gutted: Ask for a whole fish; if only fillets, reduce steam time to 6 minutes

🌶️ Adjust to your taste

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Instructions

1Score the grouper deeply on both sides. Rub with a splash of Shaoxing wine and stuff the cavity with half the ginger and scallion.
切刀要深，姜葱塞腹中去腥增香
2Bring steamer water to a full boil. Place fish on a heatproof plate, set in steamer, cover tightly.
水开再上锅，大火足汽
3Steam on high heat for 10 minutes. The fish is done when the eyes bulge slightly and flesh flakes easily at the thickest part.
石斑比鲈鱼厚，蒸10分钟
🔍 Look for High heat 10 分钟 · 10 minutes
Visual: 鱼眼变白突出，骨边肉轻易分离Fish eyes turn white and bulge; flesh at the bone separates easily
You know it's right when: 筷尖插入鱼身最厚处毫无阻力Fork or chopstick slides into the thickest part with no resistance
4Remove fish, discard old aromatics and any liquid. Pattern new ginger and scallion strips over the top in a decorative fan shape.
倒腥水是清蒸鱼的精髓
5Heat oil until smoking. Pour over the ginger-scallion arrangement — listen for the loud sizzle. Drizzle soy sauce around the plate edge. Serve immediately.
淋油的声音是这道菜的 BGM
🔍 Look for High heat 10 秒 · 10 seconds
Visual: 油冒青烟，葱丝接触热油后立即卷曲变深Oil smokes; scallion strips curl and darken on contact
You know it's right when: 油温约200°C——木筷入油立即冒泡Oil temperature ~200°C — chopstick bubbles immediately

Tips

· Grouper is firmer than sea bass — adjust time based on thickness.
· The visual of curling scallion strips in hot oil is the signature move.
· This dish is a banquet centerpiece — make it for guests.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide

Why do you cook the aromatics (garlic/ginger) first on low heat?

Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.

Source: Chinese Cooking Demystified technique library