Steamed Sea Bass with Ginger and Scallion
The secret to this dish is the timing. If you steam the fish just a minute too long, it loses its texture; pull it off the heat the second the flesh turns opaque and flakes away from the bone.
A whole fish, or fillets?
If you use a whole fish, score the flesh to the bone so it cooks at the same rate as the thinner fillets. Keep your aromatics thinly sliced—they should be near-translucent to release their oils quickly.
- Wok or large pot with a lid
- Heat-proof plate that fits inside the pot
- Small metal rack or a folded piece of foil to elevate the plate
- Small saucepan for heating the oil
What goes in.
- 1 lbsea bass fillet, skin-on
- 2 tbspginger, cut into fine matchsticks
- 3scallions, whites and greens separated and thinly sliced
- 2 tbsplight soy sauce
- 1 tspsugar
- 2 tbspneutral oil, such as grapeseed
- 1 tspsesame oil
The final oil bath
The final pour of smoking-hot oil over the ginger and scallions is not just for temperature; it flash-cooks the aromatics, releasing their oils into the soy sauce base.
The method.
Prepare the steamer
Fill your pot with enough water to reach just below your rack. Bring to a boil over high heat.
Arrange the aromatics
Place half of your ginger and scallion whites on the heat-proof plate. Lay the sea bass on top, then scatter the remaining ginger and scallion whites over the fish.
Steam
Place the plate on the rack, cover with the lid, and steam on high for 7 to 9 minutes, depending on the thickness of the fillet. The fish is ready when a fork inserted into the thickest part meets no resistance.
Drain and season
Carefully remove the plate from the steamer. Tip the plate slightly to drain away the excess cloudy liquid that collected during steaming. Drizzle the soy sauce and sugar mixture over the fish.
The finish
Top the fish with the reserved scallion greens. Heat the neutral oil and sesame oil in a small pan until it starts to shimmer and smoke, then pour it directly over the scallions. You should hear a sharp, sustained hiss.
Other turns to take.
Cantonese Style
Add a tablespoon of Shaoxing wine to the fish before steaming to brighten the flavor.
Spicy Version
Add thinly sliced bird's eye chilies along with the ginger before steaming.
When it doesn't go to plan.
Pat the fish dry before seasoning; excess water creates a fishy taste during steaming.
Use a plate with a slight rim so the soy sauce stays contained under the fish.
If you don't have a rack, use three clean, sturdy ceramic soup spoons placed upside down in the pot to support the plate.
The ones that keep coming up.
How do I know if the fish is overcooked?
The meat will start to look fibrous and dry rather than translucent and glossy. If it starts to curl at the edges, it has gone too long.
Can I use a different fish?
Yes, any white, flaky fish works. Flounder or snapper are excellent substitutes.
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