Tagged Cantonese Coral Trout Seafood Steamed

Steamed Coral Trout with Ginger and Scallion

★★★★½ Editors’ rating 4.7 Rate this recipe Published October 29, 2026 5 ingredients by WokBite Kitchen
A plate of Steamed Coral Trout with Ginger and Scallion
15min Prep
45min Cook
60min Total
4Servings
MediumDifficulty
Jump to method

Steaming a whole fish is a cornerstone of Cantonese cooking, prized for its ability to preserve the natural sweetness and texture of fresh seafood. This recipe for coral trout uses a simple yet effective technique: the fish is first marinated in scallion and ginger water to eliminate any fishiness, then steamed over high heat until just cooked. A final flourish of hot oil, scallions, ginger, and seasoned soy sauce creates a fragrant and savory finish.

Serve this impressive dish at your next gathering—it’s not only delicious but also a symbol of good fortune. The fish is cooked whole, representing completeness and abundance. With its snowy white, tender flesh and a glossy, flavorful topping, this steamed coral trout is sure to be a centerpiece that delights both the eyes and the palate.

Ingredients

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  • 1 whole coral trout (about 600–800 g), cleaned and scaled
  • Salt, to taste
  • 1 tbsp (15 ml) seasoned soy sauce for seafood
  • 1 piece fresh ginger, about 2 cm, julienned
  • 1 scallion, julienned

Method

1
Soak the cleaned fish in a bowl of water with scallion and ginger for 15 minutes to remove any fishiness. Pat dry and place on a plate, propping the fish up with short wooden chopsticks underneath to allow steam to circulate.
Steamed Coral Trout with Ginger and Scallion step 1
2
Steam over high heat for 12 minutes, until the fish is just cooked through. Carefully remove the plate and discard the cooking liquid. Scatter the julienned scallion and ginger over the fish, drizzle with the seasoned soy sauce, and pour sizzling hot oil over the aromatics to release their fragrance.
Steamed Coral Trout with Ginger and Scallion step 2
3
Serve immediately. The fish should be snowy white, tender, and sweet.
Steamed Coral Trout with Ginger and Scallion step 3
Why this worksSteaming is a gentle cooking method that preserves the delicate texture of the fish. The key is to steam over high heat and not to overcook; the fish is done when the flesh flakes easily but is still moist. Propping the fish up with chopsticks allows steam to reach the underside, ensuring even cooking and preventing a fishy taste. Be careful not to oversauce; the soy sauce should enhance, not overpower, the natural sweetness of the fish.

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