Qianjiang Sea Bass

Name: Qianjiang Sea Bass
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: about 750 g Sea bass (1, cleaned and gutted, 5 diagonal slits cut on each side of the body); 10 g Cooked ham; 25 g Cooked bamboo shoot slices; 25 g Soaked shiitake mushrooms; 15 g Ginger slices; 1 g Scallion knot; 5 g Scallion sections; 25 g Shaoxing wine; 7.5 g Fine salt (1 g reserved for steaming the fish); 5.5 g MSG; 15 g Minced ginger (condiment); 25 g Aromatic vinegar (condiment); to taste Pork fat dice (sprinkled over the fish); to taste Lard (for steaming); 50 g Water (for steaming the fish)

A traditional Zhejiang specialty, made by steaming the fish whole with sea bass as the main ingredient. The fish is presented intact and visually appealing, with tender, white, and delicate flesh.

35 min

Easy

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Ingredients

Sea bass (1, cleaned and gutted, 5 diagonal slits cut on each side of the body) about 750 g

Cooked ham 10 g

Cooked bamboo shoot slices 25 g

Soaked shiitake mushrooms 25 g

Ginger slices 15 g

Scallion knot 1 g

Scallion sections 5 g

Shaoxing wine 25 g

Fine salt (1 g reserved for steaming the fish) 7.5 g

MSG 5.5 g

Minced ginger (condiment) 15 g

Aromatic vinegar (condiment) 25 g

Pork fat dice (sprinkled over the fish) to taste

Lard (for steaming) to taste

Water (for steaming the fish) 50 g

Instructions

Initial Preparation

Clean and gut the sea bass, blanch it briefly in a pot of boiling water, remove and scrape off the outer dark skin, rinse thoroughly, cut 5 diagonal slits on each side of the fish body, ensure each slit has consistent depth and even spacing, then place it on a plate.

Assembly and Steaming

Arrange the bamboo shoot slices on both sides of the fish, sprinkle the pork fat dice evenly over the fish body, place the ham and shiitake mushrooms spaced apart in the center, then add the scallion knot, ginger slices, Shaoxing wine, lard, 1 g of fine salt, and 50 g of water, place in a steamer and steam over high heat for 15 minutes.

Sauce Preparation

Take a small bowl, add MSG, the remaining fine salt, and scallion sections, take the steamed fish out, pour the steaming liquid into the bowl with the seasonings, and mix to adjust the flavor.

Plating and Saucing

Place the steamed sea bass on a large oval platter, remove the discarded scallion and ginger, drizzle the prepared sauce over the fish, serve with minced ginger and aromatic vinegar on the side.