Cantonese Steamed Sea Bass

Ingredients

• 1 fish (1.5-2 lb) whole sea bass, cleaned and scaled
• 2 inches fresh ginger, unpeeled
• 3 whole scallions, green parts only
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon Shaoxing wine or dry sherry
• ½ teaspoon sesame oil, toasted
• 2 tablespoons neutral oil (vegetable or peanut)
• 2 cups water

Instructions

1. 1

   Fill a wok or large pot with 2 cups of water and set it over high heat to bring to a boil. While the water heats, position a bamboo steamer basket over the wok, or a metal steamer rack inside the pot if using a covered pot — the water level should be just below the steamer.

2. 2

   Pat the whole sea bass completely dry inside and out with paper towels — removing surface moisture ensures the flesh stays tender and silky rather than watery. Place the fish on a heatproof plate that fits inside your steamer.

3. 3

   Score the thickest part of the fish (just behind the head) with 3 diagonal slashes on each side, cutting about 1/4 inch deep. This helps heat penetrate evenly and is the traditional Cantonese presentation.

4. 4

   Peel the 2-inch piece of fresh ginger using the edge of a spoon to scrape away the thin skin. Slice the ginger into thin matchsticks about 1/16 inch thick — you should have about 2 tablespoons of ginger shreds.

5. 5

   Trim the white bases from the 3 scallions and discard. Cut the green parts into 2-inch lengths and set aside separately — you'll use them in two stages.

6. 6

   Once the water is at a rolling boil, scatter the ginger matchsticks evenly over the sea bass, then arrange the scallion greens across the top. Pour the 3 tablespoons of soy sauce and 1 tablespoon of Shaoxing wine evenly over the fish.

7. 7

   Carefully set the plate of fish into the steamer basket or on the rack, making sure it sits level and doesn't touch the boiling water. Cover the steamer tightly with its lid (or cover the pot with foil and then the lid) to trap the steam.

8. 8

   Steam over medium-high heat for 10-12 minutes, until the flesh is opaque and flakes gently with a fork near the thickest part of the body. The fish is done when the meat near the backbone shows no translucence — this gentle method keeps the flesh delicate and moist.

9. 9

   While the fish finishes steaming, pour 2 tablespoons of neutral oil into a small saucepan and set it over medium-high heat for about 1 minute until just below smoking point — you want it hot enough to sizzle audibly when it hits the fish.

10. 10

    Carefully remove the steamed fish from the steamer using an oven mitt and set it on a serving platter. Scatter the remaining scallion greens over the top and drizzle with 0.5 teaspoon of toasted sesame oil.

11. 11

    Slowly pour the hot oil over the fish, letting it sizzle and infuse the aromatics — you'll hear the sizzle intensify, which is exactly what you want. This final technique blooms the flavors and releases fragrant steam. Serve immediately with steamed white rice.

Tools you’ll need

• wok or large pot
• bamboo steamer basket or metal steamer rack
• heatproof plate
• paper towels
• spoon (for peeling ginger)
• knife
• cutting board
• small saucepan
• oven mitts

More recipes like this

• 

  Greek Lamb Shanks with Tomato & Oregano

  90 min

• 

  Yunnan Er Kuai with Crispy Pork

  45 min

• 

  Lucknowi Lamb Biryani

  90 min

• 

  Skillet Chicken Pot Pie

  25 min