Steamed Sea Bass Recipe

Steamed Sea Bass is the jewel of Cantonese cooking: a whole fish steamed just until the flesh turns silky, then dressed with ginger, spring onions and a splash of hot oil. It is light, fragrant and the centrepiece of many celebratory meals.

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

Servings

4 servings

Calories

380

Ingredients

• 1 whole sea bass, about 600 g, cleaned
• 3 cm ginger, julienned
• 4 spring onions, julienned
• 2 tablespoons light soy sauce
• 1 tablespoon Shaoxing wine
• 1 teaspoon sesame oil
• 3 tablespoons vegetable oil
• Fresh coriander leaves
• Salt, to taste
• 1 red chilli, sliced (optional)

Instructions

1. Score the fish lightly on both sides and rub with salt and Shaoxing wine.
2. Place half the ginger inside the cavity and half on top of the fish.
3. Set the fish on a heatproof plate inside a steamer over boiling water.
4. Steam for 12 to 14 minutes until the flesh flakes easily and the eye turns opaque.
5. Carefully lift the plate out and pour off the steaming liquid.
6. Scatter the spring onions, remaining ginger and coriander over the fish.
7. Heat the vegetable oil until smoking, pour it over the aromatics so they sizzle, then drizzle with soy sauce and sesame oil.

Pro tips

• Freshness matters most; the fish should smell of the sea, not fishy.
• Do not oversteam, as a minute too long turns silky flesh dry.
• Pouring off the steaming liquid keeps the final sauce clean and light.
• A whole fish on the table symbolises abundance, so serve it proudly.

Frequently asked questions