How to make Steamed Sea Bass

Why cooks start here

Steamed Sea Bass is cooked the way Cantonese banquet tables cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a chinese family cook actually puts it on the table.

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.