How to Make Cantonese Sizzling Fish (Inspired by Mister Jiu’s Sizzling Fish)
Learn how to make Cantonese sizzling fish at home with this restaurant-inspired recipe featuring tender white fish, fragrant ginger, scallions, and a dramatic hot oil finish.
Equipment
- 1 Large skillet or wok
- 1 Heatproof serving dish
- 1 Sharp knife
- 1 Cutting board
- 1 Small saucepan
- 1 Fish spatula
- 1 Measuring spoons
- 1 Tongs
Ingredients
- 4 white fish fillets such as cod, sea bass, or tilapia
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 tablespoon Shaoxing wine optional
- 2 teaspoons sesame oil
- 1 tablespoon fresh ginger julienned
- 3 scallions thinly sliced
- 1 small red chili thinly sliced
- ¼ cup neutral oil for sizzling
- Fresh cilantro for garnish
- Salt to taste
Instructions
- Pat fish fillets dry and lightly season with salt.
- Arrange fish in a heatproof dish and steam for 6-8 minutes until just cooked through (or pan-sear gently if preferred).
- In a small bowl, mix soy sauce, oyster sauce, sugar, Shaoxing wine, and sesame oil.
- Pour sauce evenly over the cooked fish.
- Top with julienned ginger, scallions, and red chili slices.
- Heat neutral oil in a small saucepan until very hot but not smoking.
- Carefully pour the hot oil over the aromatics to create the signature sizzle.
- Garnish with fresh cilantro and serve immediately.
Notes
- Use firm white fish for best texture and presentation.
- Make sure the oil is hot enough to create a sizzling effect but not burnt.
- For extra aroma, add thinly sliced garlic before pouring the hot oil.
- Serve immediately for best flavor and texture.
- Pairs beautifully with steamed jasmine rice and stir-fried greens.