Steamed Whole Sea Bass with Ginger — Cantonese Steamed Whole
Whole sea bass steamed over high heat until just cooked, blanketed with ginger and spring onion and finished with a sizzling pour of hot oil and light soy, the centrepiece of any Cantonese family table.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Score fish 3 times diagonally on each side down to the bone. Rub inside and out with salt and Shaoxing wine. Divide ginger into 10g rounds for stuffing and 10g julienned for finishing. Divide spring onion into 5cm lengths for stuffing and julienne the remainder. Mix soy sauce and sugar. Slice chilli finely. Measure oil.
Stuff
Stuff fish cavity with ginger rounds and spring onion lengths. Place fish on a heatproof plate on a steaming rack.
Steam
Steam over vigorously boiling water on high heat for 10 to 12 minutes until flesh just flakes at the thickest cut. Drain any liquid from the plate.
Glaze
Pour soy-sugar mixture evenly over the fish. Pile julienned ginger, spring onion, and chilli on top.
Finish
Heat neutral oil in a small pan over high heat until smoking. Pour sizzling oil directly over the ginger and spring onion, watching it sizzle and infuse.
Plate
Transfer the steaming plate directly to the table and serve immediately while the oil is still sizzling.
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