Two-Way Sea Bass: Steamed and Pan-Fried
A clever preparation that utilizes a whole sea bass to create two distinct textures and flavors: delicate steamed fillets and crispy pan-fried skin and head.
Story
This recipe offers a delightful contrast by cooking the fish in two different ways. The tender meat is gently steamed with aromatics, while the skin and head are seared until golden and crunchy for added texture.
Ingredients
Whole sea bass
1 (about 500-600g), cleaned and scaled
Ginger
1 large piece, sliced
Scallions
2 stalks, cut into sections
Light soy sauce
2 tbsp
Shaoxing cooking wine
1 tbsp
Vegetable oil
3 tbsp
Salt
1 tsp
Instructions
1
Prepare the Fish
Separate the fish head from the body using a sharp knife. Carefully make a slit along the backbone to locate the fillets. Gently peel the skin away from the flesh in one piece if possible, keeping the skin intact for frying. Remove the meat from the bones to obtain two boneless fillets.
2
Steam the Fillets
Place the sea bass fillets on a heatproof plate. Scatter half of the ginger slices and scallion pieces over the top. Drizzle with the Shaoxing wine. Steam over high heat for about 6-8 minutes, or until the fish is just cooked through and opaque.
3
Fry the Skin and Head
While the fish steams, heat the vegetable oil in a skillet over medium-high heat. Once hot, carefully add the fish head and the reserved skin. Sprinkle with a little salt. Fry for 3-4 minutes on each side until the skin is crispy and golden brown.
4
Assemble and Serve
Transfer the steamed fillets to a serving platter. Arrange the crispy fried head and skin alongside or on top. Pour the light soy sauce over the steamed meat. Garnish with the remaining fresh scallions and serve immediately while hot.
