Steamed Sea Bass

Ingredients

• 1 whole (about 1.5 lb) sea bass (whole, cleaned)
• 2 tbsp ginger (thinly sliced)
• 4 stalks green onions (cut into 2-inch pieces)
• ½ cup cilantro (roughly chopped)
• 3 tbsp soy sauce
• 2 tbsp vegetable oil
• ½ tsp salt

Instructions

1. 1

   Pat the 1 whole sea bass dry with paper towels. Score both sides with 3 shallow diagonal cuts, then rub with 0.5 tsp salt inside and out.

2. 2

   Place the fish on a heatproof plate. Tuck half of the 2 tbsp ginger slices and half of the 4 green onions into the cavity and over the top.

3. 3

   Set up a steamer: bring 2 inches of water to a boil in a wok or pot with a steaming rack. Place the plate on the rack, cover, and steam over high heat until the fish flakes easily with a fork, about 8-10 minutes.

4. 4

   Carefully remove the plate (watch for steam). Discard the cooked ginger and green onions, and pour off any accumulated liquid from the plate.

5. 5

   Scatter the remaining ginger, remaining green onions, and 0.5 cup cilantro over the fish.

6. 6

   In a small saucepan, heat 2 tbsp vegetable oil over medium-high until shimmering, about 1 minute. Carefully pour the hot oil over the aromatics—it will sizzle and release their fragrance.

7. 7

   Drizzle 3 tbsp soy sauce around the fish (not directly on top to keep the crisp aromatics). Serve immediately with steamed rice.

8. 8

   Tip: For extra flavor, add a pinch of sugar or a few drops of sesame oil to the soy sauce before drizzling.

Tools you’ll need

• Steamer or large pot with rack
• Heatproof plate
• Small saucepan
• Knife and cutting board

More recipes like this

• 

  Chawanmushi

  35 min

• 

  Chocolate Fruit Parfait

  10 min

• 

  Cantaloupe with Prosciutto

  10 min

• 

  Macaroni and Meat

  30 min