Steamed Red Sea Bream with Ginger and Scallion
Tender and succulent steamed sea bream topped with aromatic ginger and scallion, finished with sizzling hot oil. A classic Cantonese dish that brings out the pure flavor of fresh fish.
Ingredients
7 items- Red sea bream (Jiaji fish) 1 (about 500g)
- Scallions 2 stalks
- Ginger 1 piece (30g)
- Salt 1 tsp
- Cooking wine (Shaoxing) 1 tbsp
- Steamed fish soy sauce 2 tbsp
- Cooking oil 2 tbsp
Nutrition
Steps （7 steps）
Clean the sea bream and pat dry. Score 3 slits on each side. Rub with 1 tsp salt and 1 tbsp Shaoxing wine. Marinate for 10 minutes.
Place ginger slices and scallion sections on a heatproof plate. Lay fish on top and add more ginger and scallion over it.
Bring water to boil in a steamer over high heat. Put the plate inside, cover, and steam for 8-10 minutes, until fish eyes turn white and a chopstick can easily pierce the thickest part.
Remove plate from steamer. Pour off the accumulated liquid (key to removing fishy smell) and discard the used ginger and scallion.
Julienne the remaining scallion and ginger into fine shreds. Arrange evenly on top of the fish.
In a small saucepan, heat 2 tbsp oil over medium heat until smoking (about 180°C). Pour hot oil evenly over the garnishes – listen for the sizzle.
Drizzle 2 tbsp steamed fish soy sauce around the plate. Serve immediately. Enjoy the fish hot, dipping in the sauce.
Tips
Adjust steaming time according to fish size (8-10 min for 500g). Pouring off the liquid after steaming removes fishiness. Ensure oil is hot enough to sizzle and release fragrance.
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