I love fish but I don’t cook it as often as I’d like. I don’t know about you but buying fish has gotten complicated – farmed, wild, organic, sashimi grade, flash-frozen, sustainable. Like I just want fish. But I just avoid buying it more often because I’m confused. So when I do buy fish, I try to get it from somewhere that cares a lot about fish, where it comes from, and how it affects our planet.

For me, that local spot is called Hooked in Kensington Market in Toronto that’s run by chefs. They are really crazy knowledgeable about fish, sustainability, and good eating. We ended up getting the ling cod that was in season and it ended up being crazy good. (P.S. There are a few Hooked locations around town).

This recipe is something that my family grew up eating all the time. It was a staple in our Chinese household, often done with a whole fish from the non-sustainable Asian grocery store. It was dead simple, super-fast, delicious, and we loved it.  If you ask any first-generation Chinese-Canadian, and they will probably tell you the same thing. Every family has their own way of doing it – even my mom and I cook it a little differently.

If you’ve ever been to a traditional ten-course Chinese wedding banquet, you’ve probably had this fish too. It’s typically done with a huge fish and served family-style in the middle of the table. This dish is simple enough for a weeknight staple AND fancy enough for a wedding. Who would’ve thought?

Other than the fish, ginger, and green onions, it’s a pantry dish, made with a small handful of ingredients you likely have on hand. Because this dish is done in a steamer, it’s basically a hands-off cooking type dish. While it’s steaming, you have time to whip up some vegetables and make some rice.     

You can use any firm white fish, sustainable or not, that’s up to you. I’m not pushing you one way or another. We do a bit of both in our house to be quite honest. We do the best we can, as often as possible, and whatever that is for you, that’s just fine by me. I hope you enjoy making this recipe that after you make only once, you probably won’t even need the recipe to make it again. It’s so easy, fast, and tasty, it’ll have you hooked.

For me, that local spot is called Hooked in Kensington Market in Toronto that’s run by chefs. They are really crazy knowledgeable about fish, sustainability, and good eating. We ended up getting the ling cod that was in season and it ended up being crazy good. (P.S. There are a few Hooked locations around town).

This recipe is something that my family grew up eating all the time. It was a staple in our Chinese household, often done with a whole fish from the non-sustainable Asian grocery store. It was dead simple, super-fast, delicious, and we loved it.  If you ask any first-generation Chinese-Canadian, and they will probably tell you the same thing. Every family has their own way of doing it – even my mom and I cook it a little differently.

If you’ve ever been to a traditional ten-course Chinese wedding banquet, you’ve probably had this fish too. It’s typically done with a huge fish and served family-style in the middle of the table. This dish is simple enough for a weeknight staple AND fancy enough for a wedding. Who would’ve thought?

Other than the fish, ginger, and green onions, it’s a pantry dish, made with a small handful of ingredients you likely have on hand. Because this dish is done in a steamer, it’s basically a hands-off cooking type dish. While it’s steaming, you have time to whip up some vegetables and make some rice.     

You can use any firm white fish, sustainable or not, that’s up to you. I’m not pushing you one way or another. We do a bit of both in our house to be quite honest. We do the best we can, as often as possible, and whatever that is for you, that’s just fine by me. I hope you enjoy making this recipe that after you make only once, you probably won’t even need the recipe to make it again. It’s so easy, fast, and tasty, it’ll have you hooked.