Cantonese Steaming — Live Seafood (清蒸活鱼)
Guangdong — Cantonese foundational technique
The apex of Cantonese cooking philosophy: live fish (garoupa, sea bass, turbot) steamed over high heat for precisely 8–10 minutes, dressed with hot oil poured over julienned ginger and spring onion. The quality of the fish is paramount — the technique is transparent, hiding nothing. Soy sauce poured on just before service.