Cantonese Steamed Whole Fish
Cantonese Steamed Whole Fish is a classic dish from Guangdong province, featuring a whole fish (often sea bass, snapper, or grouper) steamed to tender perfection and finished with a fragrant sauce of soy sauce, ginger, and scallion. It is a staple in Cantonese cuisine, prized for its fresh, clean flavors and elegant presentation.
🍽️ Nutrition at a glance
This dish is high in protein and low in carbohydrates and fat, making it a lean and nutritious choice. A typical serving provides around 200-300 calories, along with omega-3 fatty acids, vitamins, and minerals from the fish and aromatics.
Nutrition breakdown
| Calories | 320 kcal |
| Protein | 58 g |
| Carbs | 3 g |
| Fat | 9 g |
| Fiber | 0.5 g |
| Sugar | 1 g |
| Sodium | 850 mg |
| Vitamin D | 10 µg |
| Vitamin B12 | 4.5 µg |
| Selenium | 65 µg |
| Phosphorus | 550 mg |
| Potassium | 700 mg |
| Omega-3 (EPA+DHA) | 1.2 g |
| Niacin (B3) | 8 mg |
| Magnesium | 60 mg |
Per 1 whole fish (approx. 500-600 g, edible portion ~350 g) · estimated, varies by recipe
💡 What's interesting
In Chinese culture, serving a whole fish symbolizes completeness and prosperity, often featured during festive meals like Lunar New Year. Nutritionally, steaming preserves the fish's delicate nutrients better than frying, aligning with Cantonese culinary principles of highlighting natural freshness.
