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Travel

Dish

Steamed fish with ginger and spring onion

清蒸鱼qīngzhēng yú

Cuisine
Cantonese
Region
Southern China
Main ingredients
Whole fish, ginger, spring onion, light soy sauce

Flavour profile

  • Spicy

    MildHot
    Spicy: 1 out of 5

  • Sweet

    LowHigh
    Sweet: 1 out of 5

  • Sour

    LowHigh
    Sour: 1 out of 5

  • Salty

    LowHigh
    Salty: 2 out of 5

  • Rich

    LightRich
    Rich: 2 out of 5

Cantonese steamed fish: a whole fish steamed with ginger and spring onion, finished with hot oil and light soy sauce.

Best pairings

Wine

Chardonnay or Riesling

Fresh, unoaked whites respect the delicate fish.

Explore · Chardonnay

Baijiu

Light aroma

Clean, floral baijiu does not overwhelm the fish.

Explore · Light Aroma

Rice Wine

Yuanhong

Dry Shaoxing wine suits lightly seasoned seafood.

Explore · Yuanhong

Similar dishes

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点心

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Char siu (barbecued pork)

叉烧

Beijing

Peking duck

北京烤鸭