Steamed Cantonese-style fish

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 4

By Ken Hom
From Saturday Kitchen


For the fish

  • 450g/1lb firm white fish fillets, such as cod or sole, skinned or a whole fish such as Dover sole or turbot
  • 1 tsp coarse sea salt or plain salt
  • 1½ tbsp finely shredded fresh root ginger
  • 3 tbsp finely shredded spring onions
  • 1 tbsp light soy sauce
  • 2 tbsp dark soy sauce
  • 1 tbsp groundnut oil
  • 2 tsp sesame oil
  • fresh coriander sprigs, to garnish

For the spicy noodles

  • 450g/1lb dried or fresh egg noodles
  • 3½ tbsp sesame oil
  • 3 tbsp sesame paste or peanut butter
  • 1 tbsp chilli bean sauce
  • 1½ tbsp finely chopped garlic
  • 2 tbsp chilli oil
  • 2 tbsp Chinese white rice vinegar or cider vinegar
  • 2 tbsp light soy sauce
  • 2 tbsp dark soy sauce
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 2 tsp sugar
  • 2 tsp Sichuan peppercorns, toasted and ground
  • 1 tbsp groundnut or vegetable oil
  • 3 tbsp finely chopped spring onions, to garnish


  1. To make the fish, pat the fish dry with kitchen towels and rub evenly with the salt, rubbing it inside the cavity as well if you are using a whole fish. Put the fish on a heatproof plate and scatter the ginger over the top.

  2. Set up a steamer or put a rack into a wok or deep pan. Fill with 5cm/2in of water and bring to the boil over a high heat.

  3. Put the plate of fish in the steamer or on the rack, cover tightly and steam until it is just cooked. Flat fish fillets will take about 5 minutes; whole fish, or thick fillets, will take 12–14 minutes. The fish should turn opaque and flake slightly but still remain moist.

  4. Remove the plate and pour off any liquid that may have accumulated. Scatter the spring onions on the fish, then drizzle over the light and dark soy sauces.

  5. Heat the two oils together in a small saucepan until smoking, then immediately pour them over the fish.

  6. Meanwhile, to make the spicy noodles, bring a saucepan of water to the boil and cook the noodles for 3–5 minutes or according to packet instructions. Drain and then plunge the noodles in cold water. Drain thoroughly and toss them with 2 tablespoons of sesame oil. Arrange on a serving platter.

  7. Blend the remaining ingredients together in a food processor or blender. Stir into the noodles and sprinkle over the spring onions. Place in the fridge until cold.

  8. Garnish the fish with the coriander and serve with the noodles on the side.

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