Steamed Sea Bass
Fresh sea bass is steamed whole until the flesh turns silky and just set, then dressed with scallion shreds and piping-hot oil. A splash of seasoned soy sauce completes Cantonese cuisine's purest expression of fresh fish.
Instructions
- 1
Clean the sea bass, remove the blood gills, scales, and internal organs, and cut slanting slashes on both sides of the fish to allow the flavors to penetrate.
- 2
Marinate with cooking wine, sections of green onion, and slices of ginger in steamed fish soy sauce for 20 minutes. After the water boils, place the fish plate into the pot, cover it, and steam over water for 15 minutes.
- 3
Take out the steamed bass, pick out the green onions and ginger, and pour out the broth.
- 4
Re-add the steamed fish soy sauce, chopped green onions, and small red chili slices, then pour the boiling hot oil over the fish.
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Ingredients
Main Ingredients
- Perch1 strip
- Small red chili slicesto taste
Seasonings
- Soy sauce for steamed fishto taste
- cooking wineto taste
- Edible oilto taste
- Saltto taste
Auxiliary Ingredients
- scallion segmentsto taste
- Ginger slicesto taste