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Chinese Steamed Sea Bass
Whole sea bass steamed with ginger and spring onion, finished with sizzling soy-oil dressing — the most elegant Cantonese dish.
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10 minPrep🔥
15 minCook🍽️
3Serves📊
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Ingredients
- 1 whole sea bass (about 800g), scaled and gutted
- 1 thumb ginger, julienned
- 4 spring onions, julienned
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tsp sugar
- 4 tbsp oil
- Coriander to top
Instructions
- Score 3 diagonal slashes on each side of the fish.
- Place on a heat-proof dish; stuff cavity with ginger and white parts of spring onions.
- Steam over boiling water for 12-15 minutes until just cooked.
- Pour out any liquid.
- Top with remaining ginger and green parts of spring onion.
- Whisk both soy sauces with sugar; drizzle over.
- Heat oil to smoking; pour the sizzling oil over the fish — it should crackle.
- Top with coriander.
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Tara’s tips
- Smoking-hot oil at the end is essential — that's the sizzle.
- Don't overcook — eyes should just turn cloudy.
Serving suggestions
- Eat with steamed rice.
Storage & reheating
Best fresh.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Other whole fish?
Sea bream, snapper, even trout all work.
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