Steamed Sea Bass “蒸鲈鱼” or steamed fish, in general, is a must have traditional seafood dish during Chinese New Year. In Mandarin, fish is called “Yu” which also sound like “surplus”. Chinese people believe that it is a good thing to always have more than what one needs. When you steam a fish, you get to savour the natural flavor and tenderness of the fish. You can also choose to elevate the taste with a drizzle of hot peanut oil (we strongly recommend this).
How to make Steamed Sea Bass
for 2 to 3 servings
- 1 small sea bass
- Some salt
- 3 stalks spring onions – white part for steaming, green part cut into strips
- 10 slices ginger – 5 for steaming, 5 cut into strips
- 1 red chilli, cut into strips
- Some coriander
- 2 tbsp light soy sauce
- 1 tbsp sugar
- 1 tbsp sesame oil
- 4 tbsp warm water
- Season both sides of the fish with salt.
- On a steaming dish, place white part of the spring onions under the fish and place sliced ginger inside and on top of the fish.
- Steam fish for 7 to 9 minutes (adjust according to the size of fish).
- For sauce, mix together light soy sauce, sugar, sesame oil and warm water. Mix well and set aside.
- Remove fish from steamer. Discard steamed fish water, spring onions and ginger.
- Top fish with fresh ginger, coriander, spring onions and chilli strips.
- Pour sauce around the fish, not over the fish.
- Heat up peanut oil until just starts to smoke.
- Carefully drizzle hot oil over the fish.
- Serve immediately. Enjoy!