Steamed Sea Bass
Delicately pale white with a fresh, fragrant flavor—enjoyable in any season.
Ingredients
Sea bass (dressed, gutted, and rinsed)
1 (700 g)
Shredded pork
50 g
Shredded rehydrated dried mushrooms
20 g
Fine salt
a pinch
Lard (melted and sizzling)
40 g
Sesame oil
a pinch
Light soy sauce
a pinch
Shredded ginger
15 g
White pepper
a pinch
Scallions (placed under the fish)
2
Water chestnut starch
a pinch
MSG
a pinch
Fresh scallion shreds
to taste
Instructions
1
Preparing the fish
Dress the sea bass, gut it, and rinse clean. Mix salt, sesame oil, and MSG together and stuff into the belly of the fish. Place two or three scallions on the bottom of a plate, then lay the fish on top.
2
Steaming and seasoning
Combine the shredded pork, mushroom, ginger, a pinch of hot salt, soy sauce, and water chestnut starch, then spread evenly over the fish. Steam over rapidly boiling water over high heat for 10 minutes. Once cooked, remove half of the original juices, scatter fresh scallion shreds and white pepper over the fish, pour the sizzling melted lard on top, and finish with a splash of soy sauce.
