CantoneseEasy 25 min serves 2

Scallion Oil Turbot (葱油多宝鱼)

Name: Scallion Oil Turbot (葱油多宝鱼)
Total time: 25 min
Yield: 2 servings
Cuisine: Cantonese Cuisine
Ingredients: turbot (whole, about 500 g); scallion, shredded; ginger, shredded; light soy sauce; neutral oil; sesame oil

葱油多宝鱼 · cōng yóu duō bǎo yú

家庭快手版 · Home version: Family version steams turbot whole, then pours smoking scallion oil and light soy over the top for a clean, restaurant-style finish.

Scallion oil is the quiet hero of Cantonese seafood — it wakes a plain steamed fish into something you remember.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

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

Healthy & Light

Ingredients

turbot (whole, about 500 g)多宝鱼（整条约500克）🛒 local500 g
scallion, shredded葱（切丝）🛒 local40 g
ginger, shredded姜（切丝）🛒 local15 g
light soy sauce生抽🏮 asian30 ml
neutral oil植物油🛒 local30 ml
sesame oil香油🏮 asian5 ml

turbot (whole, about 500 g): Score the thick side.

🌶️ Adjust to your taste

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Spice level

Saltiness

Oiliness

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Instructions

1Lay turbot on a plate with ginger; steam over boiling water 8 minutes.
清蒸
🔍 Look for High heat 8 分钟 · 8 minutes
Visual: 鱼肉转白、脊处易离。Flesh turns opaque and flakes at the spine.
You know it's right when: 鱼眼变白浑浊。Eyes turn white and cloudy.
2Pour off the pooled liquid; lay scallion shreds over the fish.
去水铺葱
🔍 Look for
Visual: 葱丝鲜亮铺在热鱼肉上。Scallion sits bright on the hot flesh.
You know it's right when: 鱼仍腾热气。Fish stays steaming.
3Heat neutral oil with sesame oil until shimmering and just smoking.
烧热葱油
🔍 Look for High heat 90 秒 · 90 seconds
Visual: 油面波动、飘起一缕烟。Oil shimmers and a wisp of smoke rises.
You know it's right when: 滴葱即爆。A drop of scallion sizzles instantly.
4Pour the hot oil evenly over the scallion to blister it.
淋油
🔍 Look for High heat 5 秒 · 5 seconds
Visual: 葱丝塌软、转鲜绿。Scallion wilts and turns vivid green.
You know it's right when: 葱香骤然绽放。A sharp scallion aroma blooms.
5Drizzle light soy around the plate and serve at once.
淋豉油
🔍 Look for High heat 5 秒 · 5 seconds
Visual: 生抽在盘边汇成、润泽边缘。Soy pools at the rim and glazes the edges.
You know it's right when: 全热、油亮。Everything is hot and glossy.

Tips

· Discard the steaming liquid — it carries the fishy note.
· Shred scallion thin so the oil blisters it evenly.
· Oil must be truly hot to bloom the scallion aroma.

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