Cantonese Steamed Cobia

Growing up, we ate all kinds of Chinese food and I now crave Chinese food on a weekly basis. This is a really simple recipe that is healthy and quick to prepare. It's great served over steamed rice, or noodles. We usually sauté a green to complete the meal, but all in all it's an easy dinner and so good! You'll need a steamer that can easily hold a shallow bowl.  It pairs well with the Riesling Bruderbach Close Des Freres or the Domaine Christian Bellang Bourgogne Rouge. Enjoy!!


    • 2 tbl. light soy sauce (not light as in salt) 
    • 2 tbl. Rice Wine – use sake if you don’t have Chinese white rice wine
    • 1 tsp.  Toasted sesame oil
    • 1 tsp. rice wine vinegar
    • 1 tsp. sugar
    • 1 pinch white pepper
    • 1 oz. fresh ginger, julienned
    • 1 oz. scallions, white part, julienned


    1. Combine the soy, rice wine, sesame oil, rice wine vinegar , sugar, and pepper with the ginger, and mix to dissolve sugar.
    2. Place the fish in a shallow dish inside the steamer.
    3. Pour  the sauce over the fish, and top with the green onions.
    4. Cover and steam until the fish can be easily pierced with a chopstick, about twelve minutes.

Wine recommendations:

Below we have recommended one white and one red that go nicely with the steamed fish.


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