Chinese Food

Cantonese Cuisine ~ Steamed Fish Fillet with Loofah

Cantonese Cuisine ~ Steamed Fish Fillet with Loofah

This steamed loofah fish fillet is tender and smooth, and the loofah is sweet. It is a classic match.

About Luffa

Luffa is a genus of tropical and subtropical vines in the cucumber family. In everyday non-technical usage, the luffa, also spelled loofah, usually refers to the fruits of the species Luffa aegyptiaca and Luffa acutangula.

Not a typical garden vegetable, luffa grows slowly and matures well into autumn. It prefers plenty of sunshine, hot summer temperatures, adequate water and well drained soil. In the right conditions, luffa vines grow vigorously, sometimes as long as 30 feet. When provided an overhead trellis, the vines’ tendrils twine and wind up and across overhead supports. They can even create a natural shade canopy.

Eye-catching, sunshine-yellow flowers appear in late summer through early fall. The flowers attract bees, ants and other pollinators. After the flowers are spent, elongated fruits form up and down the vines. They dangle here and there in random fashion.

Ingredients for Steamed Fish Fillet with Loofah

1 piece of grass carp flakes 1 loofah
Moderate amount of ginger The amount of minced garlic
Chopped green onion


How to make steamed fish fillet with loofah


step 1

First marinate the fish fillets: add shredded ginger, a little salt (not too much salt, and seasoning later), chicken powder, appropriate amount of sugar and pepper, a spoonful of cornstarch, appropriate amount of peanut oil


Step 2

Stir the fish fillets evenly and marinate for 15 minutes


Step 3

Time to marinate the fish fillets, let’s slice the loofah


Step 4

Chop more minced garlic


Step 5

Saute the minced garlic first


Step 6

It’s a small fire, otherwise it’s easy to paste, you can serve it when you see it turn yellow.


Step 7

Pickled loofah, add a little salt, cornstarch, cooking oil


Step 8

Spread the flavoured loofah on the plate


Step 9

Spread the marinated fish fillets on top


Step 10

Then steam it on high heat for 5 minutes (I have more fish fillets. If the fish fillets are not thick, reduce the time)


Step 11

After steaming, spread the sauteed minced garlic


Step 12

Sprinkle with steamed fish soy sauce and sprinkle with chopped green onion (if you want more fragrant, you can add some hot oil)


Step 13

This tender and sweet loofah steamed fish fillet is ready


Tips for Cantonese Cuisine ~ Steamed Fish Fillet with Loofah

I chose grass carp for the fish fillets for this dish. You can change to other fish with less spines, such as sea bass and pangasius. In addition, the amount of seasoning should be increased or decreased according to your own taste.

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