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Cantonese-style steamed sea bass
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By Pamela Yung
2 x 280g whole sea bass, gutted and scaled (available at the fish service counter)
20g fresh root ginger
60ml light soy sauce
1 tbsp rice wine
1 salad onion, white and light green parts only, cut into matchsticks
4 sprigs fresh coriander
80ml vegetable oil
1. Pat the fish dry with kitchen paper, then season inside and out. Put the fish on a heatproof plate or tray that is both large enough to accommodate them and will also fit inside a steamer (a glass pie dish works well), bending the fish slightly if too long (if you have a metal steamer, oil it lightly and you won’t need a plate). Cut the ginger into matchsticks and stuff ½ inside the cavities of the fish; spread the rest of the matchsticks on top.
2. Pour water into a wok or stockpot and set a steamer in the wok or on the rim of the stockpot (make sure the water does not touch the bottom of the steamer). Bring to the boil over a high heat. Place the plate of fish in the steamer, cover with foil or a lid, and steam for 8-10 minutes. The fish should be cooked through, opaque and flake easily when tested with the tip of a knife. Meanwhile, make the dressing by mixing the soy sauce, rice wine and 1 tbsp water in a small bowl.
3. When the sea bass is ready, carefully remove the plate from the steamer and pour off any accumulated liquid. Transfer to a serving dish and scatter over the salad onion matchsticks and coriander. In a small pan, heat the oil over a high heat until it is hot but not smoking. Very carefully pour the oil over the salad onion and coriander to ‘cook’ them slightly. Pour the soy mixture over the sea bass and serve straight away with steamed white rice, if liked.
Typical values per serving:
This recipe was first published in March 2021.