Made with Lau steamed fish is a classic Cantonese preparation where a whole fresh fish is steamed with ginger and scallions, then finished with hot oil and a savory soy-based sauce. This method keeps the fish incredibly moist and delicate, allowing its natural sweetness to shine. It’s a restaurant-quality dish that comes together quickly at home, perfect for a special dinner or a healthy weeknight meal.
Ingredients
- 1 whole fish (about 1.5 lb / 680 g), such as sea bass, trout, or tilapia, cleaned and scaled
- 1 teaspoon (5 g) salt
- 1 tablespoon (15 ml) Shaoxing wine or dry sherry
- 2 inches (5 cm) fresh ginger, peeled and cut into thin matchsticks
- 4 scallions, white and green parts separated and cut into 3-inch (7.5 cm) lengths
- 3 tablespoons (45 ml) vegetable or peanut oil
- 3 tablespoons (45 ml) light soy sauce
- 1 tablespoon (15 ml) dark soy sauce (optional, for color)
- 1 teaspoon (5 g) sugar
- 1/4 cup (60 ml) water
- Fresh cilantro sprigs, for garnish (optional)
Instructions
- Pat the fish dry with paper towels. Score both sides with shallow diagonal cuts (about 1 inch / 2.5 cm apart) to help it cook evenly and absorb flavor. Rub the fish inside and out with salt, then drizzle with Shaoxing wine. Set aside for 10 minutes.
- Place a steamer rack in a wok or large pot, add about 2 inches (5 cm) of water, and bring to a rolling boil over high heat.
- Place half of the ginger matchsticks and half of the scallion whites inside the fish cavity. Put the fish on a heatproof plate that fits inside the steamer. Scatter the remaining ginger and scallion whites over the top of the fish.
- Carefully place the plate with the fish onto the steamer rack. Cover and steam over high heat for about 8–10 minutes, depending on thickness (the fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C), the USDA FSIS safe minimum for fish). Do not overcook.
- While the fish steams, make the sauce: in a small bowl, combine the light soy sauce, dark soy sauce (if using), sugar, and water. Stir until the sugar dissolves.
- Once the fish is cooked, carefully remove the plate from the steamer. Pour off any accumulated liquid from the plate (this can be fishy).
- Scatter the scallion greens and remaining ginger matchsticks over the hot fish.
- In a small saucepan, heat the vegetable oil until it shimmers (about 350°F / 175°C). Carefully pour the hot oil over the scallions and ginger—it will sizzle and release their aroma.
- Pour the prepared soy sauce mixture around the fish (not directly over the crispy scallions, to keep them crisp). Garnish with cilantro, if using. Serve immediately.
Tips
- Choosing the fish: The fresher the fish, the better. Look for clear eyes, bright red gills, and a clean, briny smell. If you can’t find a whole fish, use two fish fillets (about 6 oz / 170 g each) and reduce steaming time to 5–6 minutes.
- Don’t skip the hot oil: The sizzling oil is what makes the scallions and ginger fragrant and gives the dish its characteristic aroma. If you skip it, the dish will be less flavorful.
- Check for doneness: Use a thermometer to ensure the thickest part of the fish reaches 145°F (63°C). Oversteaming is the most common mistake—it makes the fish dry and rubbery.
- Substitutions: No Shaoxing wine? Use dry sherry or mirin. No light soy sauce? Use regular soy sauce, but reduce the salt in the rub to avoid oversalting.
Serving Suggestions
Serve the steamed fish family-style with steamed jasmine rice and a simple stir-fried green vegetable like bok choy or Chinese broccoli. It also pairs well with a light soup, such as egg drop or hot and sour. For a complete Cantonese meal, add a side of char siu (barbecue pork) or roast duck.
Variations
- Spicy version: Add 1–2 sliced bird’s eye chilies or 1 tablespoon (15 g) of chili crisp to the sauce for heat.
- Black bean sauce: Replace the soy sauce mixture with 2 tablespoons (30 g) of fermented black beans, rinsed and mashed, mixed with 1 tablespoon (15 ml) soy sauce and 1 teaspoon (5 g) sugar.
- Steamed fillets: Use 4 fillets of white fish (like cod or haddock) and steam for 5–6 minutes. Reduce sauce to 2 tablespoons (30 ml) soy sauce and 2 tablespoons (30 ml) water.
- Herb twist: Add a handful of fresh cilantro or Thai basil leaves along with the scallions before pouring the hot oil.
Storage and Reheating
Refrigerate leftover steamed fish in an airtight container within 2 hours of cooking. It will keep for up to 3 days. To reheat, place the fish in a microwave-safe dish, cover, and heat in 30-second bursts until warmed through (about 1–2 minutes total). Alternatively, reheat gently in a steamer for 3–4 minutes. Be aware that reheated fish may be drier; you can drizzle a little extra soy sauce or water over it before reheating.
Frequently Asked Questions
Can I use frozen fish? Yes, but thaw it completely in the refrigerator overnight and pat it very dry before steaming. Frozen fish may release more water during steaming, so pour off the liquid before adding the sauce.
What if I don’t have a steamer? You can use a large pot with a heatproof plate and a metal rack or even a small inverted bowl to hold the plate above the water. The key is to keep the fish above the boiling water, not touching it.
Why did my fish turn out dry? Oversteaming is the most common cause. Check the fish at the minimum time and use a thermometer. Also, make sure the water is at a full rolling boil before you place the fish in.
Can I make this with fish fillets instead of a whole fish? Absolutely. Use 4 fillets (about 6 oz / 170 g each) and reduce the steaming time to 5–6 minutes. The sauce and hot oil steps remain the same.
Is the dark soy sauce necessary? No, it’s optional. It adds a deeper color and a slightly sweeter flavor, but the dish is just as good with only light soy sauce.
Can I prepare the sauce ahead of time? Yes, the sauce can be mixed up to a day in advance and stored in the refrigerator. Let it come to room temperature before using.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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