Steamed Sea Bass with Ginger and Scallions
A classic Cantonese dish that celebrates the natural sweetness of fresh fish. The steamed sea bass is incredibly tender and silky, garnished with ginger and scallion shreds, drizzled with hot oil and soy sauce. Light yet flavorful, it's perfect for both daily meals and festive banquets.
Ingredients
8 items- Fresh sea bass (whole) 1 (about 500-600g)
- Ginger 1 large piece
- Scallions 2 stalks
- Red bell pepper 1 small piece
- Cooking wine (Shaoxing wine) 1 tablespoon
- Salt 1/2 teaspoon
- Steamed fish soy sauce 2 tablespoons
- Cooking oil 2 tablespoons
Nutrition
Steps （7 steps）
Pat the cleaned fish dry with paper towels. Make 3 diagonal slashes on each side down to the bone. Rub 1/2 tsp salt all over the fish and inside the cavity, drizzle with 1 tbsp cooking wine. Place some ginger slices and scallion sections in the cavity and on top. Marinate for 10 minutes.
Prepare a heatproof plate large enough to hold the fish. Lay a few ginger slices and scallion sections on the plate (this helps steam circulation and reduces odor). Place the marinated fish on top.
Fill a wok or steamer with enough water and bring to a rolling boil over high heat. The water must be boiling before adding the fish. Place the plate in the steamer, cover, and steam over high heat for 8–10 minutes (12 minutes if larger). The fish is done when the eyes turn white and bulging, and a chopstick can easily pierce the thickest part without resistance.
While the fish steams, prepare the garnishes: finely shred the green parts of scallions, the ginger, and the red pepper. Soak them in cold water for a few minutes to curl, then drain.
Once the fish is done, carefully remove the plate from the steamer. Tilt the plate and pour off any accumulated liquid (it is fishy). Discard the used ginger and scallion sections.
Scatter the fresh shredded ginger, scallion, and red pepper over the fish. Heat 2 tbsp oil in a small pot until smoking (about 180°C/350°F). Carefully pour the hot oil over the garnishes; it will sizzle and release fragrance instantly.
Pour 2 tbsp steamed fish soy sauce around the edge of the plate (not directly on the fish to preserve appearance). Serve immediately while hot.
Tips
1. Always use a live or freshly killed fish; old fish yields tough, fishy result. 2. Strictly control steaming time (8–10 min); pour off the liquid promptly to prevent overcooking. 3. The final drizzle of hot oil is crucial—it aromatizes the ginger and scallion and seals in moisture. 4. Substitute for steamed fish soy sauce: mix 1 tbsp light soy sauce + 1/2 tsp sugar + 1 tbsp water.
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