Cantonese Steamed Sea Bass

Name: Cantonese Steamed Sea Bass
Total time: 27 min
Ingredients: 1 fish (about 400-500g) whole sea bass, cleaned and scaled; 3 thin slices, plus 1 tablespoon finely minced fresh ginger; 2, thinly sliced garlic cloves; 3 stalks, cut into 3-inch lengths green onions; 2 tablespoons light soy sauce; 1 teaspoon sesame oil; 2 tablespoons vegetable oil; ½ teaspoon salt; a pinch white pepper

A classic Cantonese dish featuring tender sea bass steamed with aromatic ginger, garlic, and scallions. The fish is bathed in a savory sauce and finished with sizzling hot oil to release fragrant aromas. Simple yet elegant, this dish showcases the natural sweetness of fresh fish.

27 min

Medium

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Story

This steamed fish technique is a cornerstone of Cantonese cuisine, where the goal is to preserve the delicate flavor and silky texture of the fish. The key is not overcooking—the fish should be just opaque and flake easily.

Ingredients

whole sea bass, cleaned and scaled 1 fish (about 400-500g)

fresh ginger 3 thin slices, plus 1 tablespoon finely minced

garlic cloves 2, thinly sliced

green onions 3 stalks, cut into 3-inch lengths

light soy sauce 2 tablespoons

sesame oil 1 teaspoon

vegetable oil 2 tablespoons

salt ½ teaspoon

white pepper a pinch

Instructions

Prep the fish

Pat the sea bass completely dry with paper towels. Make 2-3 diagonal cuts on each side of the fish, cutting down to the bone. This helps the fish cook evenly and allows flavors to penetrate. Rub the salt inside and outside the cavity, then set aside for 10 minutes.

Arrange the plate

Place half the ginger slices and half the green onions on a heatproof plate or steamer basket. Lay the fish on top. Stuff the remaining ginger and garlic into the cuts and cavity. Drizzle the sesame oil over the fish.

Steam until just cooked

Bring water in a wok or pot to a vigorous boil. Place the plate in the steamer, cover tightly, and steam for 10-12 minutes until the flesh is opaque and flakes easily when pressed. The internal temperature should reach 145°F (63°C).

Finish with sizzling oil

Remove the fish from the steamer. Discard the accumulated liquid in the plate (it can be bitter). Arrange fresh green onions on top. Heat vegetable oil in a small pan until smoking, then carefully pour it over the fish to sizzle and release aromas. Immediately add the soy sauce around the fish. Serve right away with steamed rice.