清蒸鲈鱼，是中式海鲜里最经典的“高级菜”。鱼肉鲜嫩多汁，最大程度保留了原汁原味。铺上姜丝和葱丝，淋上热油和蒸鱼豉油，“滋啦”一声，鲜香四溢，好吃又健康。
Steamed Sea Bass is one of the most classic and elegant seafood dishes in Chinese cuisine. The fish is incredibly tender and juicy, retaining its natural freshness. Topped with ginger and scallion, then drizzled with hot oil and soy sauce, it sizzles with aroma—delicious and healthy.
🌴食材 | Ingredients：
新鲜鲈鱼，1条（约600g，处理干净）。/ Fresh sea bass, 1 (about 600g, cleaned).
🌴配料 | Aromatics：
姜，1大块（一半切片，一半切丝）。/ Ginger, 1 large piece (half sliced, half shredded).
葱，3根（葱白切段，葱绿切丝）。/ Scallion, 3 stalks (white parts cut into segments, green parts shredded).
红椒，少许（切丝，配色用）。/ Red bell pepper, a little (shredded, for color).
香菜，1根（切段，可选）。/ Cilantro, 1 stalk (cut into segments, optional).
🌴调味 | Seasonings：
蒸鱼豉油，3勺（约30ml，灵魂）。/ Steamed fish soy sauce, 3 tbsp (about 30ml, the soul).
料酒，2勺（约20ml，去腥用）。/ Cooking wine, 2 tbsp (about 20ml, for removing odor).
食用油，3~4勺（约40ml，淋油用）。/ Cooking oil, 3-4 tbsp (about 40ml, for drizzling).
盐，少许。/ Salt, a pinch.
🌴做法 | Instructions：
1，处理鱼 | Prepare the Fish
鲈鱼洗净，两面各划两刀，用厨房纸吸干水分。在鱼身内外抹上少许盐和2勺料酒，塞入姜片和葱白段，腌制10分钟。⚠️ 一定要把鱼身的水分吸干，蒸出来才不会水汪汪的。我试过没吸干，结果盘子里全是水，鱼肉味道很淡。
Wash the sea bass, score twice on each side, and pat dry with paper towels. Rub a little salt and cooking wine inside and outside the fish. Stuff the cavity with ginger slices and scallion whites, and marinate for 10 minutes. ⚠️ Make sure to dry the fish thoroughly, or it will release too much water when steamed. I’ve tried it without drying, and the fish tasted bland and watery.
2，蒸鱼 | Steam the Fish
锅中烧水，水开后放入鱼盘，大火蒸8分钟，关火再焖2分钟。⚠️ 蒸的时间根据鱼的大小调整，筷子能轻松插入鱼身最厚的地方就熟了。千万别蒸太久，鱼肉会变老。
Bring a pot of water to a boil. Place the fish plate in the steamer and steam over high heat for 8 minutes. Turn off the heat and let it sit for 2 minutes. ⚠️ Adjust the steaming time based on the size of the fish; it’s done when a chopstick easily pierces the thickest part. Never overcook it, or the fish will become tough.
3，倒掉腥水 | Drain the Liquid
取出蒸好的鱼，倒掉盘子里的腥水，去掉姜片和葱白段。重新铺上姜丝、葱绿丝和红椒丝。⚠️ 这一步千万别省，倒掉腥水，鱼肉才不腥。
Remove the steamed fish and discard the cloudy liquid in the plate. Remove the ginger slices and scallion whites. Lay fresh ginger, scallion greens, and red pepper shreds on top. ⚠️ Never skip this step; draining the liquid removes the fishy smell.
4，淋热油和豉油 | Heat Oil and Add Sauce
另起锅，烧热3~4勺食用油，烧到微微冒烟，立刻淋在姜丝和葱丝上。“滋啦”一声，香味就出来了。最后淋上3勺蒸鱼豉油。⚠️ 油一定要烧到冒烟再淋，才能激发出葱姜的香气。我试过油温不够，结果香味出不来。
In a separate pan, heat 3-4 tbsp of cooking oil until it just starts to smoke, then immediately pour it over the ginger and scallion. You’ll hear a sizzle and smell the aroma. Finally, drizzle with steamed fish soy sauce. ⚠️ The oil must be smoking hot to release the aromas. I’ve tried with cooler oil, and the flavor was flat.
宝宝们，清蒸鲈鱼的精髓在于“鱼肉鲜嫩，原汁原味”。鱼一定要选新鲜的，蒸之前吸干水分。大火蒸8分钟，焖2分钟，千万别蒸老。蒸好后倒掉腥水，再淋热油和豉油，葱姜的香气才能完全激发出来。
Tips: The key to Steamed Sea Bass is “tender fish, original flavor.” Use the freshest fish and pat it dry before steaming. Steam over high heat for 8 minutes, then let it rest for 2 minutes. Never overcook it. Drain the liquid before drizzling with hot oil and soy sauce to release the aromas.
这道【清蒸鲈鱼 | Steamed Sea Bass】是中式海鲜里最经典的高级菜。如果你喜欢这种鲜美的口感，还可以试试我之前写的【鲜焗鱿鱼 | Freshly Baked Squid】。想看更多海鲜菜谱，可以逛逛我的【海鲜/河鲜 | Seafood】分类。
If you enjoy this fresh and tender seafood flavor, you should also try my Freshly Baked Squid. For more seafood recipes, check out my Seafood category.
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