Hong Kong Style Sea Bass
Delight your taste buds with this Hong Kong Style Sea Bass, a perfectly steamed whole fish infused with aromatic ginger, scallions, and a savory soy-based sauce. This traditional Cantonese recipe is a testament to the art of simple yet sophisticated cooking, relying on fresh ingredients and delicate techniques to let the natural sweetness of the sea bass shine. Topped with sizzling hot oil and garnished with vibrant cilantro, this dish pairs beautifully with steamed white rice or crisp vegetables for a complete and elegant meal. Ready in just 35 minutes, this light and flavorful recipe is ideal for a special dinner or celebration.
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Recipe Information
Ingredients
- 1 pound Sea bass (whole, cleaned and scaled)
- 2 inches Fresh ginger
- 3 stalks Scallions
- 3 tablespoons Light soy sauce
- 1 tablespoon Dark soy sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Sugar
- 2 tablespoons Vegetable oil
- 2 tablespoons Water
- 1 handful Cilantro (optional, for garnish)
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
Instructions
Clean the sea bass thoroughly and pat it dry. Make two or three diagonal slits on both sides of the fish to ensure even cooking and better absorption of the flavors.
Rub the fish inside and out with salt and white pepper. Set aside.
Peel the ginger and cut it into thin julienne strips. Wash the scallions and cut them into 3-inch sections. Separate the white and green parts of the scallions.
Place the sea bass on a heat-proof plate that fits inside a steamer. Scatter half of the ginger and the white parts of the scallions over the fish.
Set up a steamer: Fill a wok or large pot with about 2 inches of water and bring to a boil. Place the plate with the fish in the steamer basket, cover, and steam over medium heat for 10-12 minutes, or until the fish is just cooked through. Check by inserting a fork into the thickest part of the fish—it should flake easily.
While the fish is steaming, prepare the sauce. In a small saucepan, combine light soy sauce, dark soy sauce, sesame oil, sugar, and water. Heat over low heat until the sugar is dissolved. Remove from heat and set aside.
Once the fish is done steaming, carefully remove it from the steamer. Discard the liquid from the plate and transfer the fish to a clean serving plate.
Heat the vegetable oil in a small pan until it is hot but not smoking. Scatter the remaining ginger and green parts of the scallions over the fish, then carefully pour the hot oil over the top to sizzle the aromatics.
Drizzle the prepared soy sauce mixture evenly over the fish.
Garnish with fresh cilantro if desired. Serve immediately with steamed white rice or vegetables.
Nutrition Facts
Calories |
1005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.9 g | 78% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 22.6 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 5344 mg | 232% | |
| Total Carbohydrate | 16.3 g | 6% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 5.6 g | ||
| Protein | 100.0 g | 200% | |
| Vitamin D | 45.4 mcg | 227% | |
| Calcium | 104 mg | 8% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1838 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
