Steamed Sea Bass（清蒸鲈鱼）
Steamed sea bass is a classic Chinese dish, especially popular in Guangdong and Zhejiang regions. It symbolizes good fortune and features a delicate, fresh flavor with tender fish, enhanced by ginger and scallions. The steaming method retains its nutrients, making it a healthy choice. Perfect to pair with rice and vegetables, ideal for family gatherings.
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When preparing steamed sea bass, there are some important points to remember to ensure the dish turns out delicious. Here are detailed considerations:
1.Fish Selection and Preparation:
Freshness:Choose fresh sea bass with clear eyes, red gills, and firm flesh.
Size:Opt for medium-sized sea bass (around 1-1.5 pounds) for even cooking.
Cleaning:Scale, gut, and dry the sea bass thoroughly to avoid excess moisture during steaming.
2.Steaming Process:
Equipment:Use a steamer or improvise with a large pot and a steaming rack or inverted bowl.
Steaming Time:Steam over high heat for 8-10 minutes, adjusting based on fish size and thickness. Avoid frequent lid lifting to maintain steam and temperature.
Heat Control:High heat quickly seals in the fish's freshness and moisture.
3.Additional Tips:
Flavor Enhancement:Lay ginger slices on the fish to eliminate any fishy odors and add fragrance.
Preparation:Prepare all ingredients and condiments in advance for efficiency.
Finishing Touch:Garnish with shredded scallions and ginger, then drizzle with hot oil to release their flavors.
By following these tips, you can ensure that you prepare a tender and flavorful steamed sea bass, offering your friends an authentic Chinese culinary experience.
INGREDIENTS
MAIN INGREDIENTS
- 1 sea bass
ACCESSORIES
- 2 green onions
- A few slices of ginger
- 1 red bell pepper
- 1 section of a large scallion
SEASONINGS
- 2 tablespoons light soy sauce
- Cooking oil (as needed)
DIRECTIONS
STEP 1
Prepare the Fish:
Score the back of the sea bass with a knife and place it on a plate.
Tip:
The sea bass needs to be scaled, gutted, cleaned, and patted dry first.
STEP 2
Steam the Fish:
Add enough water to a steamer and bring it to a boil.
Place the plate with the fish into the steamer.
Place 2 green onions and a few slices of ginger on top of the fish.
Cover the steamer and steam over high heat for 8-10 minutes.
STEP 3
Prepare the Garnish:
While the fish is steaming, remove the seeds from the red bell pepper and cut it into thin strips.
Cut 1 section of a large scallion, slice it open, and remove the core.
Fold the green onions in half, place the large scallion section on top, and slice everything thinly together.
STEP 4
Finish the Fish:
Once the fish is steamed, remove it from the steamer.
Discard the liquid from the plate and remove the green onions and ginger slices from the fish.
Evenly distribute the sliced green onions and red bell pepper strips over the fish.
After steaming the fish, remove it from the steamer and discard the water from the plate.
In a pan, heat an appropriate amount of oil until hot, then drizzle it over the steamed fish.
Tip:
Placing scallions and ginger slices with the fish while steaming can help remove the fishy odor.
STEP 5
Add the Final Touches:
Heat a suitable amount of cooking oil in a pan until it's hot, then pour the hot oil over the fish.
Drizzle 2 tablespoons of light soy sauce over the fish.
Your nutritious and delicious steamed sea bass is now ready to serve!
Tip:
When eating the fish, you can dip the fish meat in the light soy sauce provided in the dish.
Recipe analyzer
- Recipes: Steamed Sea Bass（清蒸鲈鱼）
- Main Ingredients:5
- Servings per recipe:1
- Servings size:882 g
-
Energy (calories)：28 kcal
-
Protein：1.34 g
-
Fat：0.26 g
Why gray?
-
Carbohydrates：6.19 g
-
Protein: 12%3 kcal
-
Fat: 8%2 kcal
-
Carbohydrates: 80%22 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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