Chinese-Style Steamed Sea Bass (Ginger–Scallion)
Classic Cantonese technique: the fish steams on a bed of aromatics, you pour off the cooking liquid, then hit it with a light soy dressing and a splash of hot oil to bloom the ginger and scallions. Clean, fast, restaurant-level.
Ingredients
Instructions
-
Season the fish
Pat the fish dry. Rub the fish with salt and Shaoxing wine. Set aside while you prep aromatics.
-
Prep aromatics
Slice 2" ginger into 1/8" rounds (bedding). Cut another 2" ginger into matchsticks (garnish). Cut the scallions into thirds; reserve the green tops for bedding and thinly slice the remaining whites/light greens for garnish.
-
Build the steaming plate
On a heatproof plate that fits your steamer, layer the ginger slices, then the scallion greens. Set the fish on top.
-
Steam
Bring your steamer to a hard boil. Set the plate in, cover, and steam until just cooked: flesh flakes easily and the thickest part hits ~145°F / 63°C.
Timing rule of thumb: ~8–10 minutes per pound (a 0.82-lb fish took ~10 minutes).
Not sure? Ask MrsT: “How long to steam sea bass that’s 0.82 lb?” She’ll do the math while you sip tea. 😉
-
Mix the soy dressing
In a bowl, whisk 1/3 cup light soy, 1 tsp sugar, 1 tbsp sesame oil, 1/3 cup water until dissolved.
-
Drain and garnish
Carefully remove the plate. Pour off the accumulated cooking liquid (it dilutes the sauce). Top the fish with ginger matchsticks and the sliced scallions.
-
Sauce and sizzle
Pour the soy dressing over the fish. Heat 2 tbsp neutral oil in a small pan until shimmering (hot but not smoking), then carefully pour over the aromatics to bloom them. Add cilantro/chili if using.
-
Serve
Serve immediately with steamed rice or as a stand-alone main.
Note
Tips
- Use a vigorous steam. If the pot isn’t at a rolling boil when the fish goes in, your timing will lie and texture will suffer.
- Don’t skip the drain. The steaming liquid is fishy; pouring it off keeps flavors clean.
- Whole vs steak: Steak cuts cook faster than whole fish; start checking at 4–6 minutes depending on thickness. Ask MrsT to get accurate cooking time.
- Salt balance: Light (Chinese) soy is standard. If using all-purpose soy, taste your dressing and add a splash more water if it’s too salty.
- Safety on the oil pour: Keep your face and hands back, and pour in a thin stream to avoid splatter.
