In this article, I would like to share my recipe for Cantonese-style steamed fish sauce (seasoned soy sauce), which is often misunderstood. This confusion stems from its resemblance to Chinese light soy sauce. As a result, many people mistakenly assume that the sauce drizzled over Cantonese steamed fish is simply soy sauce.

The name “steamed fish sauce” comes from its widespread use in Cantonese-style steamed fish. However, it can also enhance many other dishes, making “seasoned soy sauce” a more accurate translation.

Yet this sauce is far more complex and flavorful than any store-bought light soy sauce. It has many uses beyond steamed fish (refer to the following section). For example, it works beautifully when drizzled over poached chicken or a finishing sauce for steamed or fried tofu. You can even stir-fry vegetables with it to add depth and umami.

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The main ingredients required to make steamed fish sauce

• Premium soy sauce. The most crucial ingredient is a premium Chinese-style light soy sauce, which forms the foundation of this sauce. Think of it like building a good soup. If you don’t start with a quality stock, the result won’t be satisfying. The same principle applies to preparing Cantonese steamed fish sauce. (This is the exact recipe we use in our restaurants. While relatively straightforward, you can customize it by adding Vietnamese fish or oyster sauce.)
• Aromatics. The aromatic ingredients are scallions, onion, garlic, and ginger. They season the light soy sauce, enhancing its flavor while also helping to neutralize any fishy odors from seafood. 
• Seasonings. Other essential ingredients include sesame oil, ground white pepper, and sugar. A small amount of vegetable oil is also needed to sauté the aromatics before simmering them with the light soy sauce.

How to Make Seasoned Soy Sauce (蒸鱼豉油)

1. First, prepare the aromatics. Cut the scallion into short sections, about two inches in length. Slice the ginger thinly. It is unnecessary to peel the ginger, as it will be discarded later. We only want to extract its ginger’s flavor, so thin slices work best. Cut the onion into thin slices, and lightly bash the garlic cloves to help them release their flavor when simmered with the light soy sauce.

2. Next, heat vegetable oil in a wok over medium heat. Add the scallion, garlic, ginger, and onion, and sauté them until fragrant, which should take about two minutes.

3. Once they become fragrant, season them with white pepper and sugar. Pour in the light soy sauce and enough water and bring it to a boil. Then, reduce the heat to a gentle simmer and let it cook for about ten minutes or until the liquid has reduced by half.

4. Finally, stir in the sesame oil and mix well. Pour the sauce through a fine mesh strainer to remove all the solids, leaving a clean, flavorful liquid behind. The seasoned light soy sauce is now ready to use.

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How to Make Seasoned Soy Sauce 蒸鱼豉油

Yield: 10 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

How to make authentic Cantonese seasoned soy sauce (蒸鱼豉油) at home. Elevate steamed fish, stir-fries & more with this umami-rich secret.

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Ingredients

• 1 cup premium light soy sauce
• 5 tbsp vegetable oil
• 1 medium-sized onion
• 1.5 bulb garlic
• 4 stalks scallion
• 3 thumb-size ginger
• 1 tbsp sugar
• 1 tbsp sesame oil
• 1/2 tsp ground white pepper
• 2 cups water

Instructions

1. Cut the scallion into short sections, about two inches in length. Slice the ginger thinly. Cut the onion into thin slices, and lightly smash the garlic cloves.
2. Next, heat vegetable oil in a wok over medium heat. Add the scallion, garlic, ginger, and onion, and sauté them until fragrant, which should take about two minutes.
3. Once they become fragrant, season them with white pepper and sugar. Pour in the light soy sauce and enough water and bring it to a boil. Then, reduce the heat to a gentle simmer and let it cook for about ten minutes or until the liquid has reduced by half.
4. Finally, stir in the sesame oil and mix well. 
5. Pour the sauce through a fine mesh strainer to remove all the solids, leaving a clean, flavorful liquid behind. The seasoned light soy sauce is now ready to use.

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Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 104Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 1746mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 3g

This data was provided and calculated by Nutritionix on 5/21/2025

Storage and reheat

This steamed fish sauce can be stored in the refrigerator for several days. When I worked in the restaurant, I always prepared much larger batches and portioned them into small freezer containers, each portion meant for a single serving.

From my experience, it keeps well in the freezer for up to two months without any noticeable loss of flavor. To use it, simply thaw it in the refrigerator overnight, then put it on the table until it reaches room temperature. You can then heat it in a pan or microwave until it boils. It tastes just as good as when freshly made.

For portioning, if you don’t have proper containers, an alternative method is to pour the sauce into ice cube trays. Once frozen overnight (the cubes should be solid), transfer them to a freezer bag for storage. This way, you’ll have perfectly portioned servings ready whenever needed.

How to Use This Sauce Beyond Steamed Fish

While traditionally called “steamed fish sauce” (蒸鱼豉油) in Chinese, this seasoned soy sauce is far more versatile than its name suggests, and more appropriate to call it “seasoned light soy sauce.” Its balanced umami-sweet profile makes it compatible with nearly any dish that calls for regular soy sauce but with a deeper, more complex flavor. Below are some of my favorite ways to use it:

1. Stir-Fries. Veggies: Toss with bok choy, gai lan, or mushrooms while stir-frying. Add a splash of Shaoxing wine and a bit of minced garlic for extra depth. Meats: Use as a base sauce for beef/chicken stir-fries—it clings beautifully to proteins.
2. Noodles. Lo Mein (干捞面): Drizzle over cooked noodles with fried shallots and sesame oil.
3. Chee Cheong Fun (肠粉): The sauce’s slight sweetness pairs perfectly with rice noodle rolls.
4. Silken Tofu (葱油豆腐): Pour chilled over tofu with fried shallots and a drizzle of shallot oil.
5. Dumpling Dip: Mix with black vinegar and ginger for a quick dipping sauce.

Why it is worth making in bulk

This sauce elevates everyday cooking with minimal effort. Since it keeps well frozen (up to 2 months), I recommend making a large batch. It will become your secret weapon for adding instant depth to dishes.

Note: If you want to enjoy the flavor without making it yourself, you can purchase Lee Kum Kee Seasoned Soy Sauce, widely available in Asian grocery stores.

Is it the same as “Spiced Soy Sauce”?

This seasoned soy sauce is a Cantonese-style sauce. Sometimes, when translated into English, it can be confused with another sauce with a similar name, a Sichuan-style spiced soy sauce. The spiced soy sauce is often used for dumplings (红油抄手). It is made by simmering the soy sauce with various spices, including scallion, ginger, star anise, fennel seeds, clove, cinnamon, and cardamom. I have briefly mentioned how to make spiced soy sauce in this article. Please refer to it to find out how it is prepared.