📝 About This Recipe
This classic Cantonese masterpiece celebrates the pristine sweetness of white fish through the gentle art of steaming. A delicate balance of aromatic ginger, crisp scallions, and a savory-sweet soy liquor creates a restaurant-quality experience right in your kitchen. The magic happens at the very end when smoking-hot oil is poured over the aromatics, instantly releasing their fragrance and creating a silky, luxurious finish.
🥗 Ingredients
The Fish
- 1.5 pounds Whole Sea Bass (cleaned and scaled, head and tail left on for authenticity)
- 1 tablespoon Shaoxing Rice Wine (for rubbing on the fish)
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon White Pepper (ground)
Aromatics for Steaming
- 2 inch piece Fresh Ginger (peeled and cut into thin matchsticks)
- 4 stalks Scallions (cut into 3-inch lengths and bruised)
- 4-5 sprigs Cilantro (whole)
The Seasoning Sauce
- 3 tablespoons Light Soy Sauce (high quality)
- 2 tablespoons Hot Water
- 1 teaspoon Sugar (granulated)
- 1/2 teaspoon Sesame Oil (toasted)
The Sizzle Finish
- 3 tablespoons Peanut or Vegetable Oil (high smoke point oil)
- 2 stalks Scallions (finely julienned into threads)
- 1 inch piece Fresh Ginger (finely julienned into threads)
- 1 piece Red Chili (optional, julienned for color)
- 1/4 cup Fresh Cilantro (leaves only, for garnish)
👨🍳 Instructions
-
1
Rinse the sea bass thoroughly under cold water, paying attention to the cavity. Pat the fish completely dry with paper towels inside and out.
-
2
Using a sharp knife, make 3 diagonal slashes on each side of the fish, cutting down to the bone. This ensures even cooking and allows flavors to penetrate.
-
3
Rub the fish inside and out with Shaoxing rice wine, salt, and white pepper. Let it marinate at room temperature for 10-15 minutes.
-
4
Prepare your steamer setup. Fill a wok or large pot with 2 inches of water and bring to a vigorous boil. Place a steaming rack inside.
-
5
On a heat-proof platter that fits inside your steamer, lay down half of the bruised scallions and half of the ginger matchsticks to create a 'bed' for the fish.
-
6
Place the fish on top of the aromatics. Stuff the cavity with the remaining bruised scallions and ginger matchsticks.
-
7
Carefully place the platter into the steamer. Cover tightly and steam over high heat for 10-12 minutes. The fish is done when the flesh is opaque and flakes easily at the thickest part.
-
8
While the fish steams, whisk together the light soy sauce, hot water, sugar, and sesame oil in a small bowl until the sugar dissolves.
-
9
Once the fish is cooked, carefully remove the platter from the steamer. You will notice 'fish water' has collected on the plate; carefully drain this liquid off as it can be overly fishy.
-
10
Discard the cooked ginger and scallions from the top and sides of the fish. Arrange the fresh, finely julienned ginger, scallions, and chili (if using) in a neat pile along the spine of the fish.
-
11
In a small saucepan, heat the 3 tablespoons of peanut oil until it begins to shimmer and just starts to smoke.
-
12
Carefully pour the smoking hot oil directly over the fresh ginger and scallions. You should hear a loud sizzle as the aromatics wilt and release their fragrance.
-
13
Pour the prepared soy seasoning sauce around the base of the fish (not directly over the crispy skin/aromatics).
-
14
Garnish with fresh cilantro leaves and serve immediately while piping hot.
💡 Chef's Tips
Always use the freshest fish possible; the eyes should be clear and the gills bright red. If you don't have a whole fish, you can use thick sea bass fillets, but reduce the steaming time to 6-8 minutes. To get perfectly curled scallion threads, soak the julienned strips in ice water for 5 minutes before using. Do not skip draining the steaming liquid from the plate; this is the secret to a clean, restaurant-style flavor. Ensure the oil is truly smoking hot before pouring; if it doesn't sizzle, it won't cook the aromatics properly.
🍽️ Serving Suggestions
Serve with a bowl of steaming jasmine rice to soak up the delicious soy-ginger sauce. Pair with stir-fried bok choy or garlic snap peas for a complete meal. A crisp, dry Riesling or a chilled Pinot Grigio complements the delicate sweetness of the fish. For a traditional touch, serve with a pot of warm Jasmine or Oolong tea. Add a side of smashed cucumber salad with chili oil for a refreshing, spicy contrast.