Steamed Whole Seabass
This classic Chinese dish showcases the delicate flavor and tender texture of seabass, gently steamed to perfection. The fish is flavored with aromatic ginger, scallions, and a savory soy sauce dressing, creating a harmonious balance of simplicity and sophistication. Light, healthy, and quick to prepare, it’s ideal for both everyday meals and special occasions, proving that minimal effort can yield maximum deliciousness.
Equipment
- Steamer (or a large pot with a steaming rack)
- Sharp knife
- Cutting board
- Plate (large enough to fit the fish)
- Chopsticks or fork (for testing doneness)
- Measuring cups and spoons
Ingredients
- For the Fish
- 1 whole seabass about 1.5 – 2 pounds / 680 – 900g, cleaned with scales, gills, and 内脏 (internal organs) removed
- 1 tablespoon Chinese cooking wine or dry sherry
- 1/2 teaspoon salt
- 3 – 4 thin slices of ginger
- 4 – 5 stalks of scallions cut into 2 – inch pieces, plus extra for garnish (julienned)
- For the Dressing
- 3 tablespoons light soy sauce
- 1 tablespoon Chinese rice wine or additional cooking wine
- 1 teaspoon sugar
- 2 tablespoons neutral oil such as canola or peanut oil
- 1 small piece of ginger julienned
Instructions
- Prepare the Fish: Rinse the cleaned seabass under cold water and pat dry with paper towels. Make 2 – 3 shallow diagonal cuts on each side of the fish to help it cook evenly and absorb flavors. Place the fish on a shallow plate. Drizzle with Chinese cooking wine and rub the salt gently over the inside and outside of the fish. Let it marinate for 10 minutes.
- Steam the Fish: Fill a steamer or large pot with water (about 2 inches deep) and bring it to a rolling boil. Place a few ginger slices and scallion pieces inside the fish cavity and on the plate beneath it to add fragrance. Transfer the plate to the steamer rack, cover tightly, and steam over high heat for 10 – 15 minutes, depending on the fish’s size (10 minutes for 1.5 pounds, 15 minutes for 2 pounds). A fork should pierce the thickest part of the fish easily when done.
- Make the Dressing: While the fish is steaming, combine the light soy sauce, rice wine, and sugar in a small bowl, stirring until the sugar dissolves. Heat the neutral oil in a small saucepan until hot (it will start to shimmer).
- Finish and Serve: Remove the steamed fish from the steamer and discard the used ginger and scallions on the plate. Pour the soy sauce mixture over the fish, then top with julienned ginger and fresh scallions. Carefully pour the hot oil over the garnishes—you’ll hear a satisfying sizzle as it releases their aroma. Serve immediately with steamed rice and a side of greens.
Notes
Fish Substitute: This recipe works well with other whole white – fleshed fish like snapper or grouper.
No Steamer? Use a large pot with a metal rack or inverted heatproof bowl as a makeshift steamer.
Flavor Variations: Add a pinch of white pepper to the marinade, or top with a sprinkle of cilantro for extra freshness.
Serving Tip: To make it visually stunning, arrange the julienned scallions in a decorative fan shape over the fish before pouring the oil.
No Steamer? Use a large pot with a metal rack or inverted heatproof bowl as a makeshift steamer.
Flavor Variations: Add a pinch of white pepper to the marinade, or top with a sprinkle of cilantro for extra freshness.
Serving Tip: To make it visually stunning, arrange the julienned scallions in a decorative fan shape over the fish before pouring the oil.
