Cantonese Steamed Sea Bass with Ginger and Spring Onion
Why this recipe works
- Gentle steaming: Steaming preserves the delicate texture of the sea bass and keeps the flavour clean and fresh.
- Fragrant finish: Hot oil poured over ginger and spring onion releases their aroma just before serving.
- Light, savoury balance: Soy sauce, rice vinegar, sugar and sesame oil create a dressing that is savoury, bright and not heavy.
Get the most out of this recipe
Timing notes
- Serve immediately: The fish is at its best straight after the hot oil is poured over the aromatics, while the spring onion is fragrant and the flesh is still tender.
- Prepare the aromatics first: Slice the ginger and spring onion before steaming begins so the fish can be dressed as soon as it is cooked.
Texture tips
- Check the thickest part: The sea bass is ready when the flesh at the thickest section turns just opaque and flakes with gentle pressure.
- Discard the steaming liquid: Pouring off the liquid collected on the plate keeps the final dressing clean rather than diluted or fishy.
Ingredient notes
- Choose fresh whole fish: A fresh, cleaned whole sea bass suits this style because the delicate flesh cooks quickly and takes on the ginger, spring onion and soy dressing well.
- Cut the aromatics finely: Fine matchsticks of ginger and thin spring onion strips soften quickly under the hot oil and distribute their fragrance evenly.
Authenticity notes
- Cantonese-style finish: The hot oil pour is a recognisable Cantonese technique, used to release the aroma of fresh ginger and spring onion at the very end.
- Serve with rice: Plain steamed rice is the natural pairing, soaking up the light soy dressing without competing with the fish.
Equipment you'll need
Ingredients
Instructions
- Set up a steamer over a large pot of simmering water. While it heats, cut the ginger into fine matchsticks and slice the spring onions into thin strips.
- Place the sea bass on a heatproof plate that fits inside your steamer. Scatter half the ginger over the fish, then steam for 8 to 10 minutes, until the flesh is just opaque and flakes easily at the thickest part.
- Meanwhile, stir together the light soy sauce, rice vinegar, caster sugar and sesame oil in a small bowl until the sugar dissolves. Keep it at room temperature so it stays bright and light.
- Carefully lift the plate from the steamer and pour off any liquid that has collected around the fish. Spoon the soy dressing over the fish, then pile the remaining ginger and all the spring onion on top.
- Heat the vegetable oil in a small saucepan over a medium-high heat until shimmering. Immediately pour the hot oil over the ginger and spring onion to sizzle and release their aroma, then serve straight away.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- For the cleanest flavour, do not oversteam the fish; it is ready when the thickest part turns just opaque and flakes with gentle pressure.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, ensure the fish is cooked until piping hot throughout.
Substitutions
- Replace rice vinegar with white vinegar for a sharper dressing.
- Replace vegetable oil with peanut-oil for a more traditional, nutty finish.
Storage
- Refrigerate up to 1 days
- Cool quickly, then refrigerate in a sealed container. Reheat gently by steaming until piping hot, as microwaving can toughen the fish.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (15min active)
- Difficulty: Easy
- Cuisine: Chinese
-
Allergens:
Fish Sesame Soybeans
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