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Steamed Sea Bass with Ginger
姜蒸鲈鱼
姜蒸鲈鱼
Serves
2
Time
20 min
For
Clean protein
Po Po sayswhy we make this
“Cantonese-style steamed sea bass: the cleanest fish dish of the month, and one most husbands can manage on the third try. Sea bass is mild and farmed widely in the UK and NL, easy to find at any fishmonger.”
Ingredients · 材料
At SeeWoo · Wing Yip
1 sea bass (~500g)
White fish fillet (snapper/seabass) 白鱼
cleaned, scored on each side
20g
Old ginger 老姜
julienned
2 stalks
Spring onions 葱
cut into 5cm strips
2 tbsp
Light soy sauce 生抽
1 tbsp
Glutinous rice wine (Shaoxing) 黄酒/绍兴酒
Shaoxing
1 tbsp
Toasted sesame oil 麻油
½ tsp
Rock sugar 冰糖
dissolved in the sauce
Method · 做法
1
Score the sea bass with three diagonal cuts on each side. Place on a heatproof plate.
2
Layer ginger inside the cuts and on top.
3
Mix soy, Shaoxing, and sugar; pour over the fish.
4
Steam over rapidly boiling water 10 to 12 minutes until the flesh flakes at the thickest part.
5
Heat sesame oil in a small pan until just smoking. Pour over the fish; it will sizzle and release the ginger and scallion aromas.
6
Serve immediately with rice.
Herbs & safety · 安全
Most of the alcohol cooks off during the boil, but trace amounts can remain. If you are breastfeeding, time feeds two to three hours after eating, or skip the wine.