Gluten-Free Cantonese Steamed Fish with Ginger, Scallions, and Sizzling Oil

Celiac.com 02/06/2026 - Cantonese-style steamed fish is one of those dishes that feels almost too simple to be special—until you taste it. For generations, cooks in southern China have relied on gentle steaming to highlight the natural sweetness of fresh fish, then finished it with fragrant aromatics and a quick pour of hot oil to “wake up” the ginger and scallions. It is a technique built around respect for ingredients: clean flavors, careful timing, and a sauce that supports rather than hides.

Traditionally, this dish appears at family dinners and celebrations, especially around Lunar New Year, where fish symbolizes abundance and prosperity. The classic version often uses light soy sauce, but going gluten-free is easy when you choose gluten-free tamari or certified gluten-free soy sauce. The result stays true to the spirit of the original—bright, delicate, and deeply satisfying—without sacrificing safety for those with celiac disease or gluten sensitivity.

Recipe Overview

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This gluten-free Cantonese steamed fish is tender and flaky, topped with fresh ginger and scallions, then finished with a sizzling drizzle of hot oil. It works beautifully with a whole fish (best for presentation) or with fillets (best for convenience).

Ingredients (Serves 2 to 4)

• 1 whole fish (about 1 to 1 ½ pounds), cleaned and scaled, or 2 to 4 fish fillets (about 1 to 1 ¼ pounds total)
• 1 ½ teaspoons kosher salt (plus more to taste)
• 2 tablespoons gluten-free tamari (or certified gluten-free soy sauce)
• 1 tablespoon gluten-free oyster sauce (optional, for a slightly richer finish)
• 2 teaspoons sugar (or 1 teaspoon honey)
• 3 tablespoons water or unsalted broth
• 2 tablespoons neutral oil (avocado, grapeseed, or canola)
• 1 teaspoon toasted sesame oil (optional)
• 1 (2-inch) piece fresh ginger, peeled and cut into fine matchsticks
• 3 to 4 scallions, cut into thin strips (white and green parts)
• 1 small handful cilantro leaves (optional)
• 1 to 2 teaspoons fresh lime juice or rice vinegar (optional, for brightness)

Gluten-Free Safety Notes

• Use gluten-free tamari or certified gluten-free soy sauce.
• If using oyster sauce, verify it is labeled gluten-free (many contain wheat).
• Check any broth used for steaming or mixing into sauce for gluten-free labeling.
• Prevent cross-contact by using a clean steamer rack, tongs, and cutting board.

Equipment

• Wok with lid, wide pot with lid, or a large skillet with a lid
• Heat-safe plate that fits inside your pot or steamer setup
• Steamer rack or a small inverted bowl to elevate the plate
• Small saucepan or microwave-safe cup for heating oil

Instructions

1) Prep the fish

Pat the fish dry. If using a whole fish, make 2 to 3 shallow diagonal slashes on each side to help it cook evenly. Lightly salt the fish all over, including inside the cavity if whole. Let it rest for 10 minutes while you prepare the aromatics.

2) Make a quick sauce

In a small bowl, stir together the gluten-free tamari, sugar, and water or broth. If using gluten-free oyster sauce, add it here. Set aside.

3) Set up your steamer

Add about 1 inch of water to a wok or pot. Place a steamer rack inside (or set an inverted heat-safe bowl in the bottom). Bring the water to a steady simmer.

4) Steam the fish

Place the fish on a heat-safe plate. Carefully set the plate onto the rack, cover, and steam until the fish flakes easily.

• For fillets: typically 6 to 10 minutes depending on thickness.
• For a whole fish: typically 10 to 14 minutes for a 1 to 1 ½ pound fish.

When done, the thickest part should turn opaque and separate into moist flakes. Avoid overcooking; steamed fish goes from perfect to dry quickly.

5) Drain excess liquid (important)

Carefully remove the plate from the steamer. You will likely see liquid collected on the plate. Pour off most of it to prevent the final sauce from tasting diluted. Leave just a spoonful or two behind.

6) Add aromatics

Scatter the ginger matchsticks and scallion strips over the hot fish. Add cilantro if using.

7) Heat the oil and finish

In a small saucepan, heat the neutral oil until it shimmers and looks very hot (but not smoking aggressively). Immediately pour the hot oil over the ginger and scallions. You should hear a lively sizzle as the aromatics release their fragrance.

😎 Sauce and serve

Drizzle the tamari mixture over the fish. Add a few drops of toasted sesame oil if desired, and finish with a small squeeze of lime juice or a touch of rice vinegar for brightness. Serve right away with steamed rice and simple vegetables.

Serving Ideas

• Serve with jasmine rice or sticky rice and lightly blanched bok choy.
• Add sliced cucumbers with rice vinegar and salt for a cool contrast.
• If using fillets, place them over a bed of napa cabbage to catch juices and turn into a side dish.

Tips for Best Results

• Choose the right fish: mild, flaky fish works best (branzino, snapper, sea bass, cod, or halibut).
• Do not skip draining: removing excess steaming liquid keeps the flavor clean and concentrated.
• Slice aromatics thin: fine ginger and scallions cook instantly under the hot oil and taste less harsh.
• Watch the clock: steam just until done; carryover heat continues cooking after you remove it.

Conclusion

Gluten-free Cantonese steamed fish is proof that a dish does not need heavy sauces or complicated steps to feel special. With fresh fish, a few carefully chosen aromatics, and a quick sizzling finish, you get a meal that tastes bright, clean, and celebratory. Best of all, it adapts beautifully to gluten-free needs with a simple swap to gluten-free tamari, making it a safe and elegant option for anyone with celiac disease or gluten sensitivity.