Steamed Sea Bass

Steamed Sea Bass

By Chef Cannon

Cuisine: Chinese

Steamed Sea Bass is a Chinese seafood dish, built around Sea bass.

Difficulty

3 / 5

★★★☆☆

Intermediate
Estimated Calories

385 kcal

Ingredients

  • Sea bass (if you're afraid of killing fish, ask the vendor to do it)
  • Scallions
  • Ginger
  • Cooking oil
  • Steamed-fish soy sauce
  • Cooking wine
  • Salt

Steps

  1. Slice and julienne the ginger; cut the white part of the scallions into sections and julienne the green part. Soak the shreds in cold water and set aside.
  2. After cleaning the sea bass, rinse it and pat dry with kitchen paper. Make a few cuts on both sides, rub off the slime with salt, then rub 10 g of salt all over the fish inside and out and marinate for at least 10 minutes.
  3. An extra tip on cutting and plating the sea bass: with the right cuts the fish can stand upright while steaming, so it heats evenly and is easier to eat, with no need to flip it.
  4. Stuff the belly with ginger and scallion whites and sprinkle more on the fish, using half of what you prepared. On the steaming plate, use chopsticks to keep the fish off the plate
  5. Heat the water until you can feel it is hot, then put in the fish
  6. Steam over high heat for 10 minutes.
  7. Transfer the steamed fish to a clean plate and remove the ginger and scallions
  8. Pour 15 ml of steamed-fish soy sauce over the fish
  9. Sprinkle the fish with fresh ginger and scallion shreds again, heat 10 ml of cooking oil in a pan and pour it over the fish, then serve

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Notes

Steamed sea bass is a classic Cantonese steamed dish: the flesh is delicate and smooth, light and fresh, preserving the fish's natural flavor as much as possible. Sea bass is rich in quality protein and DHA, nutritious and easy to digest. The dish is simple to make and very beginner-friendly; from prep to serving it takes only about thirty minutes.

Estimated difficulty: ★★★
Estimated calories: 385 kcal
Group: steamed sea bass

Calculation:
Per serving:

  • Sea bass 1
  • Scallions 3
  • Ginger 1 piece
  • Cooking oil 10-15ml
  • Steamed-fish soy sauce 10-15ml
  • Cooking wine 10-15ml
  • Salt 5-10g
  • Technical summary:
  • Anyone can make this dish; the key is the heat and timing. Both the size of the fish and the heat matter: too long and the fish becomes tough, ruining the texture; too short and part of it stays raw. So steaming over high heat is generally best within 10 minutes.
  • Remember to use chopsticks to raise the fish above the plate when steaming. There are two benefits:
  • 1. While steaming, water drips from the fish onto the plate; if the fish sits in it, it will taste fishy.
  • 2. The fish heats evenly.
  • This dish is easy and tastes wonderful

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Cuisine: Chinese