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.
🌴 Ingredients:
· 1 fresh sea bass (about 600g, cleaned)
🌴 Aromatics:
· 1 large piece of ginger (half sliced, half shredded)
· 3 stalks of scallion (white parts cut into segments, green parts shredded)
· A little red bell pepper (shredded, for color)
· 1 stalk cilantro (cut into segments, optional)
🌴 Seasonings:
· 3 tbsp steamed fish soy sauce (about 30ml, the soul of the dish)
· 2 tbsp cooking wine (about 20ml, for removing odor)
· 3-4 tbsp cooking oil (about 40ml, for drizzling)
· A pinch of salt
🌴 Instructions:
- Prepare the Fish
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. ⚠️ Note: 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. - Steam the Fish
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. ⚠️ Note: 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. - Drain the Liquid
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. ⚠️ Note: Never skip this step; draining the liquid removes the fishy smell. - Heat Oil and Add Sauce
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. ⚠️ Note: The oil must be smoking hot to release the aromas. I’ve tried with cooler oil, and the flavor was flat.
💡 More Fresh and Tender Seafood Dishes:
If you enjoy this steamed sea bass, you should also try my [Braised Pomfret] for another incredibly flavorful and satisfying dish.
Want to explore more? Check out my full [seafood] category!
💡 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.
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