Cantonese Steamed Whole Sea Bass

Name: Cantonese Steamed Whole Sea Bass
Total time: 900 s
Yield: 1-2 people
Cuisine: American
Ingredients: 1 lb fresh whole sea bass (cleaned); 1 knob (about 4-5 inches) of ginger (sliced to match sticks); 1-3 stalks green onions (sliced to strips); 3-5 stalks cilantro (optional, but adds so much flavour); 1/4 cup light soy sauce; 1/4 cup vegetable oil; 1 tbsp chinese wine or rice wine; salt to taste; pepper to taste

WH Chan @whcchan

Toronto, Ontario

This dish is a classic and comforting Chinese family dish.

Type of fish
- sea bass
- red snapper
- branzino (I used this type of fish for this recipe)

Equipment
- steamer OR
- can use a large pot with a metal rack

This dish is a classic and comforting Chinese family dish.

Type of fish
- sea bass
- red snapper
- branzino (I used this type of fish for this recipe)

Equipment
- steamer OR
- can use a large pot with a metal rack

WH Chan @whcchan

Toronto, Ontario

This dish is a classic and comforting Chinese family dish.

Type of fish
- sea bass
- red snapper
- branzino (I used this type of fish for this recipe)

Equipment
- steamer OR
- can use a large pot with a metal rack

This dish is a classic and comforting Chinese family dish.

Type of fish
- sea bass
- red snapper
- branzino (I used this type of fish for this recipe)

Equipment
- steamer OR
- can use a large pot with a metal rack

Saved

Ingredients

10-15 minutes

1-2 people

1 lbfresh whole sea bass (cleaned)
1 knob(about 4-5 inches) of ginger (sliced to match sticks)
1-3 stalksgreen onions (sliced to strips)
3-5 stalkscilantro (optional, but adds so much flavour)
1/4 cuplight soy sauce
1/4 cupvegetable oil
1 tbspchinese wine or rice wine
salt to taste
pepper to taste

Saved

Steps

10-15 minutes

1

Cut the ginger into match sticks and cut the green onions into strips. Split the ginger into 3 piles and the green onions into 2 piles.
2

Clean the fish and pat dry. Sprinkle some salt and pepper over both sides of the fish.
3

Put some ginger in the cavity of the fish
4

Using a steam proof plate - place some ginger on it, place the fish on the top, then top it off with the rest of the ginger and one pile of green onions
5

Put some water into your steamer. Turn it on to high heat and wait for the water to boil. After the water has a running boil, reduce the heat to medium. Put the dish into the steamer and cover it. Let it steam for about 8-10 minutes, depending on the thickness of the fish.
6

While the fish is steaming, start to heat up the soy sauce, wine and oil in a pot. You may want to time this so that the oil is barely smoking to when the fish is done steaming.
7

Once the fish is done steaming, take it out. Place the cilantro and the rest of the green onions on top.
8

Please be careful with this step - put the hot oil on to the fish and you should hear the green onions sizzle.
9

Serve immediately