Cantonese-style Steamed Whole Fish
Cantonese-style Steamed Whole Fish is a classic dish from Guangdong province, featuring a whole fish (often sea bass or grouper) gently steamed with aromatics like ginger, scallions, and cilantro. It is typically finished with a drizzle of seasoned soy sauce and hot oil, highlighting the fish's natural sweetness and tender texture.
🍽️ Nutrition at a glance
This dish is high in protein and low in carbohydrates and fat, making it a lean, nutrient-dense meal. It provides excellent sources of omega-3 fatty acids, vitamin D, selenium, and B vitamins, with a typical serving containing around 200-250 calories.
Nutrition breakdown
| Calories | 220 kcal |
| Protein | 38 g |
| Carbs | 2 g |
| Fat | 6 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 600 mg |
| Omega-3 Fatty Acids | 1.5 g |
| Vitamin D | 10 µg |
| Selenium | 40 µg |
| Vitamin B12 | 2.5 µg |
| Potassium | 500 mg |
| Phosphorus | 350 mg |
| Niacin (B3) | 5 mg |
| Magnesium | 40 mg |
Per 1 whole steamed fish (approx. 400-500 g, edible portion) · estimated, varies by recipe
💡 What's interesting
In Chinese culture, serving a whole fish symbolizes prosperity and completeness, often featured during festivals and family gatherings. Nutritionally, steaming preserves the fish's delicate nutrients better than frying, making it a heart-healthy cooking method.
