Cantonese steamed fish filet is a delicate dish that reflects centuries of culinary tradition in southern China, where fresh seafood is highly prized. Steaming is one of the oldest and most respected methods in Cantonese cooking, designed to preserve the natural sweetness and tenderness of the fish while keeping it healthy and light. Topped with snow peas, carrots, broccoli, and mushrooms and finished with a mild white sauce, this dish exemplifies the Cantonese philosophy of balancing fresh, seasonal ingredients with subtle flavors to let the quality of the fish shine.