Cantonese Steamed Sea Bass

Chinese · 30 min · Fish · pescatarian, dairy-free, keto, low-carb, high-protein

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Ingredients

• 700 g whole sea bass, cleaned
• 2 inches, julienned fresh ginger
• 5, julienned scallions
• 1 small bunch cilantro
• 3 tbsp light soy sauce
• 1 tsp sugar
• 3 tbsp neutral oil
• 1 tbsp Shaoxing wine

Method

1. Score the fish on both sides and lay half the ginger and scallion whites underneath it on a heatproof plate.
2. Pour the Shaoxing wine over the fish and steam over rapidly boiling water for 10 to 12 minutes until the flesh flakes.
3. Pour off the accumulated liquid and discard the cooked aromatics.
4. Pile the fresh julienned ginger, scallion, and cilantro on top of the fish.
5. Warm the soy sauce with sugar and 2 tbsp water and pour around the fish.
6. Heat the oil until smoking and pour it over the aromatics to sizzle and release their fragrance.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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