Scallion Oil Steamed Sea Bass

葱油清蒸鲈鱼

Scallion Oil Steamed Sea Bass — CantoneseGuangdong home cooking.

Ingredients

• whole sea bass (perch), scaled and gutted
• scallions, cut into 5 cm strips
• ginger, cut into thin matchsticks
• light soy sauce (steaming soy)
• Shaoxing wine
• neutral oil (canola or vegetable)

Instructions

1. Score the fish: make 3 diagonal cuts on each side, down to the bone. Rub with 1 tbsp Shaoxing wine and 5 slices of ginger. Let rest 10 minutes.
2. Bring water to a rolling boil in a wok or steamer. Place a plate in the steamer, lay fish on it, scatter remaining ginger slices on top.
3. Steam on high heat for exactly 8 minutes for a 600g fish. Do NOT open the lid during steaming. (Fish flesh turns opaque white along the cuts)
4. Remove fish, discard old ginger and scallions. Pour out any watery liquid from the plate. Lay new scallion strips and ginger matchsticks on the fish.
5. Heat oil until it just begins to smoke. Pour directly over the scallions and ginger — it should sizzle loudly. Drizzle soy sauce around (not directly on the fish). Serve immediately. (Oil smokes faintly, scallions wilt instantly upon contact)