Cantonese Steamed Sea Bass
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Chinese · 30 min · Fish · pescatarian, dairy-free, keto, low-carb, high-protein
268 cal
34g protein
6g carbs
12g fat
per serving · estimated
Ingredients
- 1 1/2 lb 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 (tap to check — screen stays awake)
- Score the fish on both sides and lay half the ginger and scallion whites underneath it on a heatproof plate.
- Pour the Shaoxing wine over the fish and steam over rapidly boiling water for 10 to 12 minutes until the flesh flakes.
- Pour off the accumulated liquid and discard the cooked aromatics.
- Pile the fresh julienned ginger, scallion, and cilantro on top of the fish.
- Warm the soy sauce with sugar and 2 tbsp water and pour around the fish.
- Heat the oil until smoking and pour it over the aromatics to sizzle and release their fragrance.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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