Meat Zongzi Stuffed Sea Bass
A Zhejiang-style dish featuring fresh, savory flavors and a distinctive taste.
Ingredients
Meat Zongzi
1
Sea Bass
1
Shiitake Mushroom (sliced)
1
Carrot Strips
1 tbsp
Ginger Strips
1/2 tbsp
Starch (seasoning)
1/2 tbsp
Salt (seasoning)
1/2 tbsp
Sesame Oil (seasoning)
1 tsp
Instructions
1
Step 1
Rinse the sea bass and pat dry; the meat zongzi can be thawed first or pre-steamed and set aside; slice the shiitake mushroom and set aside.
2
Step 2
Unwrap the meat zongzi and set the zongzi leaves aside; sprinkle a small amount of starch inside the cleaned sea bass cavity, then use a spoon to slowly stuff the meat zongzi into the fish, press it gently to compact, and tidy the outer surface so no filling leaks out.
3
Step 3
Clean any loose rice grains off the zongzi leaves, carefully place the sea bass on the leaves, fold the leaf ends at the fish's head and tail toward the middle to loosely wrap the head and tail, then secure with zongzi string. Sprinkle the second set of ingredients over the fish, then season with salt and sesame oil, and set the fish on a plate to rest.
4
Step 4
Bring the water in the steamer to a rolling boil first, then place the meat zongzi stuffed sea bass inside, steam over high heat for 12 to 15 minutes, then remove and serve.
