Steamed Sea Bass (清蒸鲈鱼)

清蒸鲈鱼

Steamed Sea Bass (清蒸鲈鱼) — CantoneseGuangdong (广东) home cooking.

Ingredients

• whole sea bass, scaled and gutted
• light soy sauce
• scallions, cut into 5 cm strips
• ginger, sliced into rounds
• neutral oil (canola or vegetable)
• shaoxing wine
• sugar
• cooked white rice (for serving)

Instructions

1. Pat the fish completely dry with paper towels. Score both sides deeply: make 3 diagonal cuts (about 2 cm deep) on each side, stopping at the bone. Rub the cavity and cuts with Shaoxing wine and a pinch of salt. Stuff the cavity with half the ginger slices and scallion whites. Let rest 10 minutes. (Fish skin dry and taut, cuts open to reveal white flesh)
2. Bring a large pot of water to a rolling boil. Place a heatproof plate or steamer rack in the steamer. Lay the fish on the plate, on top of remaining ginger slices. Cover and steam on high heat for 8 minutes. (Fish flesh turns opaque white around the cuts)
3. Carefully remove the plate. Discard the cooked ginger and scallions from inside. Pour off any steaming liquid from the plate (this liquid can be fishy). Arrange fresh scallion strips and ginger rounds on top of the fish. (Fish is cooked through, flesh flakes easily at the thickest point)
4. Heat neutral oil in a small pan until it just starts to shimmer and smoke (about 2 minutes on high). In a small bowl, mix soy sauce with sugar and a splash of hot water. (Oil surface shimmers, faint wisp of smoke rises)
5. Pour the hot oil directly over the scallions and ginger on the fish — it will sizzle loudly, releasing the aromatics. Immediately drizzle the soy sauce mixture around (not directly on) the fish. Serve immediately with steamed rice. (Oil sizzles on scallions, soy sauce pools in the plate, fish gleams)