Imagine a dish so delicate, so bursting with flavor, that it transports you straight to the bustling kitchens of coastal China with just one bite. Our Whole Steamed Sea Bass with Ginger and Spring Onions is not just a recipe—it's a culinary adventure that promises to elevate your home cooking from ordinary to extraordinary. This classic Chinese preparation transforms a simple fish into a restaurant-quality masterpiece that will have your family and guests wondering if a professional chef has secretly taken over your kitchen.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 1 whole sea bass
- 2 tablespoons ginger, julienned
- 3 spring onions, sliced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Fresh coriander, for garnish
Instructions
- Prepare the sea bass by thoroughly cleaning it under cold running water. Pat dry with paper towels, ensuring the fish is completely moisture-free.
- Using a sharp knife, make 2-3 diagonal shallow cuts on each side of the fish to help even cooking and allow seasonings to penetrate.
- Place the whole sea bass on a large heat-resistant plate that fits inside your steamer, ensuring it will be slightly elevated above the water.
- Evenly distribute half of the julienned ginger and half of the sliced spring onions inside and around the fish cavity.
- Sprinkle soy sauce and drizzle sesame oil over the entire fish, ensuring even coverage on both sides.
- Top the fish with remaining ginger and spring onion slices, creating an aromatic bed and topping.
- Prepare your steamer by filling the bottom with water, ensuring water level is sufficient but does not touch the fish plate.
- Bring water to a vigorous boil over high heat, then carefully place the plate with fish into the steamer.
- Cover and steam for approximately 12-15 minutes, depending on the fish's size, until flesh becomes opaque and easily flakes.
- Carefully remove the steamed fish from the steamer, being cautious of hot steam.
- Garnish with fresh chopped coriander leaves just before serving.
- Serve immediately, spooning any accumulated cooking juices over the fish for extra flavor.
Tips
- Choose the Freshest Fish: Select a sea bass with clear, bright eyes and firm flesh. The fresher the fish, the more sublime your final dish will be.
- Precision in Cutting: When making diagonal cuts on the fish, ensure they are shallow and even. This helps the seasonings penetrate and ensures uniform cooking.
- Steamer Setup is Key: Use a steamer that allows the plate to sit above the water without direct contact. This prevents waterlogging and maintains the fish's delicate texture.
- Timing is Everything: Overcooking can dry out the fish, so watch carefully. The fish is done when it turns opaque and flakes easily with a fork.
- Fresh Aromatics Make a Difference: Use fresh ginger and spring onions for the most vibrant flavor. If possible, slice them just before cooking.
- Don't Skip the Garnish: Fresh coriander isn't just decoration—it adds a bright, herbaceous note that complements the rich, steamed fish perfectly.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 2g
Protein: 22g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 65mg
