📝 About This Recipe
Hailing from the coastal regions of the Shandong (Lu) culinary tradition, this dish celebrates the pristine freshness of the sea with minimalist elegance. By utilizing the classic 'Qingzheng' technique, the delicate, sweet flesh of the sea bream is preserved while being infused with the aromatic essence of ginger and Shaoxing wine. It is a masterpiece of balance, where a final splash of sizzling oil awakens the aromatics to create a silky, restaurant-quality finish.
🥗 Ingredients
Main Ingredients
- 1 piece Whole Sea Bream (approx. 600-700g, cleaned and scaled with gills removed)
- 2 tablespoons Shaoxing Rice Wine (for marinating)
- 1/2 teaspoon Sea Salt (fine grain)
- 1/4 teaspoon White Peppercorns (freshly ground)
Aromatics for Steaming
- 2 inch piece Fresh Ginger (half sliced into rounds, half julienned)
- 4 stalks Scallions (half cut into sections, half finely shredded into threads)
- 2 sprigs Cilantro (for garnish)
- 1 piece Red Chili (deseeded and julienned for color)
The Seasoning Sauce
- 4 tablespoons Light Soy Sauce (high quality or seasoned seafood soy sauce)
- 1 teaspoon Sugar (to balance the salt)
- 2 tablespoons Hot Water (to dilute the sauce)
The Finishing Touch
- 3 tablespoons Peanut Oil (or any neutral high-smoke point oil)
- 1 teaspoon Sesame Oil (for toasted aroma)
👨🍳 Instructions
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1
Rinse the sea bream thoroughly under cold water, paying special attention to the belly cavity to remove any remaining blood line along the spine.
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2
Pat the fish completely dry with paper towels; a dry fish ensures a cleaner flavor and prevents the skin from breaking during steaming.
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3
Make 3 diagonal slashes on both sides of the fish, cutting down to the bone. This ensures even cooking and allows flavors to penetrate.
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4
Rub the fish inside and out with Shaoxing wine, salt, and white pepper. Let it marinate for 10 minutes at room temperature.
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5
Prepare your steaming plate by laying down the ginger rounds and the large scallion sections to create a 'bed' for the fish. This prevents the fish 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 slices of ginger inside the cavity.
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7
Set up a steamer with plenty of water and bring it to a vigorous rolling boil over high heat.
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8
Place the plate into the steamer, cover tightly, and steam on high heat for 8-10 minutes. A rule of thumb is 8 minutes per pound of fish.
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9
While the fish steams, mix the light soy sauce, sugar, and hot water in a small bowl until the sugar dissolves.
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10
Once the fish is done (the eyes should be white and popped, and the flesh opaque), carefully remove the plate from the steamer.
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11
Discard the steaming liquid from the plate and the cooked ginger/scallions. This liquid can be 'fishy' and is best replaced with fresh sauce.
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12
Pile the julienned ginger, shredded scallion threads, and red chili strips on top of the fish.
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13
In a small saucepan, heat the peanut oil and sesame oil until it just begins to smoke.
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14
Carefully pour the sizzling oil directly over the ginger and scallions. You should hear a loud crackling sound as the aromatics release their fragrance.
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15
Pour the prepared soy sauce mixture around the sides of the fish (not directly on top to keep the skin crispy) and garnish with fresh cilantro sprigs.
💡 Chef's Tips
Always use the freshest fish available; the eyes should be clear and the gills bright red. To get perfectly curled scallion threads, soak the julienned scallions in ice water for 5 minutes before using. Do not overcook the fish; check the thickest part with a chopstick—it should flake away from the bone easily. Ensure the water is at a full boil before putting the fish in to lock in the juices immediately. If you prefer a deeper flavor, add a few drops of fish sauce to your soy sauce mixture.
🍽️ Serving Suggestions
Serve immediately with a bowl of fluffy steamed Jasmine rice to soak up the aromatic sauce. Pair with a side of stir-fried Bok Choy or Gai Lan with oyster sauce. A crisp, dry Riesling or a light Tsingtao beer complements the delicate sweetness of the bream. For a traditional Lu-style meal, serve alongside a light egg drop soup. End the meal with a warm cup of Tieguanyin Oolong tea to cleanse the palate.