📝 About This Recipe
This quintessential Cantonese masterpiece celebrates the natural sweetness of fresh sea bass through the gentle, clean method of steaming. The fish is elevated by a savory-sweet soy dressing and finished with a dramatic pour of sizzling oil that awakens the fragrance of ginger and scallions. It is a dish that balances elegance with simplicity, embodying the heart of traditional Chinese coastal cuisine.
🥗 Ingredients
The Fish
- 1.5 pounds Whole Sea Bass (cleaned, scaled, and gutted; fins trimmed)
- 1 tablespoon Shaoxing Rice Wine (for rubbing the fish)
- 1/2 teaspoon Kosher Salt
Aromatics & Steaming Base
- 3 inch piece Fresh Ginger (half sliced into coins, half julienned into matchsticks)
- 4 stalks Scallions (2 cut into lengths, 2 finely shredded for garnish)
- 1/2 cup Fresh Cilantro (stems removed, leaves kept whole)
- 1 piece Red Chili (deseeded and julienned for a touch of heat and color)
The Seasoning Sauce
- 4 tablespoons Light Soy Sauce (use a high-quality brand)
- 1 teaspoon Sugar (granulated or rock sugar)
- 1/4 teaspoon White Pepper (ground)
- 2 tablespoons Water or Fish Stock (to mellow the saltiness)
The Finishing Sizzle
- 3 tablespoons Neutral Oil (Grapeseed, Peanut, or Vegetable oil)
- 1 teaspoon Toasted Sesame Oil (for nutty depth)
👨🍳 Instructions
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1
Rinse the sea bass under cold water and pat it thoroughly dry with paper towels, inside and out. This ensures a clean flavor.
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2
Make three shallow diagonal slits on both sides of the fish. This helps the fish cook evenly and allows the aromatics to penetrate the flesh.
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3
Rub the fish inside and out with the Shaoxing rice wine and a pinch of salt. Let it marinate for 10 minutes at room temperature.
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4
Prepare your steamer. Fill a wok or large pot with 2 inches of water and bring to a rolling boil. Place a steaming rack inside.
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5
On a heat-proof platter that fits inside your steamer, lay down the crushed scallion lengths and the ginger coins to create a 'bed' for the fish. This prevents the skin from sticking and allows steam to circulate underneath.
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6
Place the fish on top of the ginger and scallions. Stuff a few pieces of ginger into the cavity of the fish.
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7
Carefully place the platter into the steamer. Cover tightly and steam over high heat for 8-10 minutes. The fish is done when the flesh is opaque and flakes easily at the thickest part.
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8
While the fish steams, whisk together the light soy sauce, sugar, white pepper, and water in a small saucepan. Heat gently until the sugar dissolves, then set aside.
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9
Once the fish is cooked, carefully remove the platter from the steamer. You will notice 'fish water' on the plate; carefully drain this liquid away as it can be quite 'fishy' in flavor.
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10
Discard the cooked ginger coins and scallion lengths. Top the steamed fish with the fresh julienned ginger, shredded scallions, cilantro, and red chili.
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11
Pour the prepared soy sauce mixture around the base of the fish (not directly over the top to keep the skin pristine).
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12
In a small skillet, heat the neutral oil and sesame oil until it just begins to smoke.
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13
Carefully pour the hot oil directly over the fresh ginger and scallions on top of the fish. You should hear a loud sizzle; this flash-cooks the aromatics and releases their oils.
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14
Serve immediately while the steam is still rising and the aromatics are at their peak fragrance.
💡 Chef's Tips
Always use the freshest fish possible; the eyes should be clear and the gills bright red. Do not overcook the fish; check at the 8-minute mark by inserting a knife into the thickest part—it should pull away from the bone easily. Draining the steaming liquid is the secret to a professional, clean-tasting result. If you don't have a whole fish, you can use thick sea bass fillets, reducing the steaming time to 6-7 minutes. For the best julienne, soak your shredded scallions in ice water for 5 minutes so they curl up beautifully.
🍽️ Serving Suggestions
Serve with a bowl of steaming jasmine rice to soak up the delicious soy-infused juices. Pair with a side of stir-fried bok choy or gai lan with garlic. A chilled, crisp Riesling or a light Pinot Gris complements the delicate sweetness of the fish. For a non-alcoholic pairing, try a hot pot of Jasmine or Tieguanyin Oolong tea. Add a side of crispy fried garlic bits for extra texture and punch.