Huangpichi
Steamed sea bass with Huangpichi (fermented yellow peel) – a classic Cantonese dish with tender fish, tangy and savory flavors that go perfectly with rice.
Ingredients
9 items- Sea bass 1 (about 600g)
- Huangpichi 2 tbsp
- Ginger 1 piece (15g)
- Spring onion 2 stalks
- Red chili pepper 1/3
- Shaoxing wine 1 tbsp
- Light soy sauce 2 tsp
- Sugar 1/2 tsp
- Peanut oil 2 tbsp
Nutrition
Steps （6 steps）
Pat the sea bass dry with paper towels, then make three diagonal slashes on each side down to the bone for better absorption of flavors.
Rub the fish with Shaoxing wine, place ginger slices on top, and marinate for 10 minutes to remove any fishy smell.
Briefly rinse the Huangpichi, drain and chop finely. Julienne the ginger; cut the white part of the spring onion into sections and soak the julienned green part in water.
Line a steaming dish with ginger slices and spring onion sections. Place the marinated fish on top and sprinkle with chopped Huangpichi and julienned ginger.
Bring water in a steamer to a boil. Put the dish in, cover, and steam over high heat for 8-10 minutes. The fish is done when a chopstick can easily pierce the thickest part.
Remove the steamed fish, pour off the liquid from the dish. Top with julienned spring onion and chili. Heat peanut oil until smoking and pour evenly over the fish.
Tips
Steaming time depends on the size of the fish – roughly 8 minutes per 500g. Huangpichi is already salty, so reduce or omit additional salt in the marinade. The final drizzle of hot oil is essential to release the aroma of the scallions and fermented peel.
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