I’ve always loved Chinese food, and it consistently ranks near the top when I ask my favorite question: “What’s your cuisine ranking?” What I find particularly fascinating is the incredible diversity within this single country’s culinary landscape. To explore this further, I recently picked up All Under Heaven by Carolyn Phillips, which guides readers through 35 distinct Chinese regional cuisines. My goal is to work through this book, trying something from each tradition.
We recently discovered an excellent fishmonger in our area, so I was eager to try a fish dish. Since Cantonese cuisine has always been a favorite of mine, the “Guangdong-style steamed fish” seemed like the perfect choice.
The recipe is surprisingly straightforward. You prepare a simple sauce, stuff the fish with ginger, and steam it until tender. Once cooked, you top it with fresh ginger and scallions, then pour sizzling hot oil over everything to release the aromatics, finishing with the sauce. Despite its elegant presentation, this dish is remarkably approachable—one of those recipes that looks far more intimidating than it actually is.
The result? A delicate, flavorful fish that truly showcases why Cantonese cooking is one of the GOATs.
