Ginger Steamed Sea Bass

姜丝蒸鲈鱼

Ginger Steamed Sea Bass — a Cantonese Chinese recipe, ready in about 22 minutes. Step-by-step instructions with photos. Includes clear timing and pro tips.

Ingredients

• whole sea bass, scaled and gutted
• ginger, cut into fine julienne
• light soy sauce
• Shaoxing wine
• neutral oil

Instructions

1. Score fish deeply on both sides. Rub with Shaoxing wine and stuff cavity with half the ginger.
2. Scrape scales and remove gills. Ask the fishmonger to gut the fish, but rinse the cavity thoroughly.
3. Bring steamer water to a boil. Place fish in steamer, cover tightly.
4. Pat the fish completely dry inside and out. This is critical — moisture prevents proper steaming.
5. Steam on high for 8 minutes. The fish is done when flesh flakes easily.
6. Remove, discard old ginger. Cover fish with fresh ginger julienne. Pour hot oil over — it should sizzle. Drizzle soy sauce around the plate.