Steamed Sea Bass

Name: Steamed Sea Bass
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Chinese
Ingredients: 1 whole sea bass — about 700 g; 4 scallions; 6 slices ginger; 3 tbsp soy sauce; 2 tbsp hot oil; 1 handful cilantro; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Steamed Sea Bass is a classic from Cantonese banquet tables, where it is often the centerpiece of a celebratory spread. This is the home version, capturing the essence of how a Chinese family cook prepares it with care and precision. The salt is judged by hand, the fat flows generously, and the dish is meant for sharing—a culinary tradition that transforms simple ingredients into something special.

The sea bass emerges tender and fragrant, its flesh infused with the aromatic embrace of ginger and scallions. Soy sauce adds depth, while a final drizzle of hot oil releases a subtle smokiness. A handful of cilantro offers a fresh, herbaceous finish. Enjoy this dish as a true communal experience, bringing the warmth of a banquet to your home table.

Ingredients

1whole sea bass — about 700 g
4scallions
6 slicesginger
3 tbspsoy sauce
2 tbsphot oil
1 handfulcilantro
to tastefine sea salt

Method

Start by cleaning the sea bass thoroughly under cold running water to remove any scales or impurities. Pat it dry with paper towels, ensuring the skin is dry to prevent it from becoming soggy during steaming. Make three diagonal slashes on each side of the fish to help it cook evenly and allow the flavors to penetrate.
Place the sea bass on a heatproof plate that fits into your steamer. Sprinkle a small amount of fine sea salt over both sides of the fish, rubbing it gently into the slashes. This step enhances the natural flavor of the fish without overpowering it.
Slice the scallions into 2-inch sections, and lay half of them along with the ginger slices inside the cavity of the fish. Spread the remaining scallions and ginger over the top of the fish. These aromatics will infuse the fish with a subtle fragrance as it steams.
Fill a wok or large pot with enough water to create steam without touching the plate. Bring the water to a boil over high heat. Once boiling, place the plate with the fish into the steamer basket, cover, and reduce the heat to medium-high to maintain a steady steam.
Steam the sea bass until it turns opaque and the flesh flakes easily with a fork, approximately 10-12 minutes. The fish should appear moist and tender, with the aroma of ginger and scallions wafting up as you lift the lid.
While the fish is steaming, heat 2 tablespoons of hot oil in a small saucepan until it shimmers. Carefully pour the hot oil over the steamed fish, which will sizzle and release the flavors of the scallions and ginger.
Drizzle 3 tablespoons of soy sauce evenly over the fish. Taste a small piece of the fish and adjust the salt if necessary, keeping in mind that the soy sauce adds additional saltiness.
Garnish the fish with a handful of fresh cilantro leaves for a burst of color and freshness. Serve the steamed sea bass immediately, ensuring everyone at the table can enjoy it while it's hot and fragrant.