Cantonese cuisine is renowned for its emphasis on fresh ingredients and clean flavors, with one of its highlights being the dish of steamed sea bass. This cooking method retains the fish’s natural moisture and flavor, resulting in a succulent dish that is both healthy and delicious. In this guide, we will walk you through the straightforward steps to prepare a classic Cantonese steamed sea bass.
Ingredients
To prepare Cantonese steamed sea bass, you will need the following ingredients:
1 whole sea bass (about 1 to 1.5 pounds), scaled and cleaned
23 tablespoons of light soy sauce
1 tablespoon of sesame oil
23 stalks of green onions, sliced (use both white and green parts)
1 thumbsized piece of ginger, thinly sliced (julienne)
Fresh coriander (cilantro) for garnish (optional)
Lemon or lime wedges (to serve, optional)
Equipment
A steaming setup (steamer basket or wok with a steaming rack)
Plate for steaming
Sharp knife for cutting
Chopsticks or spatula for serving
StepbyStep Instructions
1. Prepare the Sea Bass
Ensure the sea bass is clean and scaled. You can ask your fishmonger to prepare the fish for you, or you can do it yourself at home. Rinse the fish under cold water and pat it dry with paper towels.
2. Make Incisions
Using a sharp knife, make 23 diagonal incisions on each side of the fish. This will help the flavors penetrate the fish while it cooks, ensuring even seasoning.
3. Season the Fish
Sprinkle salt over the surface and inside the cavity of the sea bass. This will enhance the flavor. Next, place the ginger slices inside the cavity of the fish, making sure to distribute them evenly.
4. Prepare for Steaming
Place the fish on a heatproof plate that fits into your steamer. Drizzle the light soy sauce over the fish. On top of the fish, arrange the sliced green onions, using both the white and green parts, and add any remaining ginger slices.
5. Set Up the Steamer
Prepare your steamer. If using a wok, add about an inch of water to the bottom and bring it to a boil. Place the steaming rack inside, making sure the water does not touch the plate with the fish. If using a steamer basket, fill it with water according to the manufacturer’s instructions and bring to a boil.
6. Steam the Fish
Carefully lower the plate with the fish into the steamer. Cover with a lid and steam for about 1015 minutes, depending on the fish’s thickness. The fish is cooked when it flakes easily with a fork and is opaque throughout.
7. Finishing Touches
Once the fish is cooked, carefully remove the plate from the steamer. Drizzle the sesame oil over the hot fish for an added layer of flavor. If desired, garnish with fresh coriander for a pop of color and freshness.
8. Serve
Serve the steamed sea bass immediately with lemon or lime wedges on the side. This dish pairs beautifully with steamed rice and is perfect for a family meal or special occasion.
Conclusion
Cantonese steamed sea bass is a dish that showcases the purity of its ingredients and the elegance of steaming as a cooking method. With just a few simple steps, you can create a delicious and nutritious main course that impresses with its flavors. Enjoy the delicate taste of this classic Cantonese dish at home!