China · Cantonese
Steamed Sea Bass with Ginger and Scallion
The Cantonese classic: sea bass steamed so the flesh stays delicate and sweet, then dressed with steamed fish soy sauce and a stream of hot oil.
This is the dish most families in Guangdong and Hong Kong learn first, because the cooking is a matter of timing rather than technique: the fish must go onto already steaming water and must not be moved once it is in the pot. Standing the fish upright on its backbone, or propping the fillet on chopsticks, lets the heat reach it evenly and means the eater never has to turn it over mid-bite. The ginger and scallion go on again at the end, after the fish is off the heat, so they stay green and fresh rather than dull.
Ingredients
- cooking oil5 ml
- steamed fish soy sauce5 ml
- Shaoxing wine5 ml
- saltExact
Directions
- 1
Slice the ginger and cut it into shreds, cut the white part of the scallion into lengths and the green part into fine shreds, and soak the shreds in cold water until needed.
- 2
Once the sea bass is prepared, rinse it and pat it dry with kitchen paper. Score both sides a few times, rub salt over the skin to wash away the slime, then rub 10 g of salt over the inside and outside and marinate for at least ten minutes.
- 3
Here is an extra way to cut and arrange the fish: cutting it this way lets it stand upright while it steams, so it takes heat evenly and is easier to eat without turning it over.
- 4
- 5
- 6
Stuff the belly with ginger and scallion white and scatter more over the body, using about half of what you prepared. Use chopsticks on the steaming plate to hold the fish clear of the dish.
- 7
Heat the water first; once you can feel the steam, put the fish in.
- 8
Steam over high heat for ten minutes.
- 9
Transfer the steamed fish to a clean plate and remove the ginger, garlic and scallion from it.
- 10
Pour 15 ml of steamed fish soy sauce over the fish.
- 11
Scatter fresh ginger and scallion shreds over the body, heat 10 ml of cooking oil in a pan and pour it over the fish before serving.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.