Photograph of the finished Cantonese steamed sea bass

China · Cá vược hấp gừng hành

Cantonese steamed sea bass

30 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Barramundi Barramundi 1 kg
  • Photograph of Ginger Ginger 32 g
  • Photograph of Spring onion Spring onion 60 g
  • Photograph of Soy sauce Soy sauce 60 ml
  • Photograph of Oil Oil 60 ml
  • Photograph of Herbs Herbs 40 g
  • Photograph of Salt Salt 8 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Clean the fish, make two diagonal cuts along its body, pat it dry thoroughly, and then rub it with a little salt.
  2. 2 Place slices of ginger and scallion stalks under the fish to allow steam to circulate evenly.
  3. 3 Steam the fish over high heat for 8 minutes until it's cooked through and the flesh is still sweet.
  4. 4 Discard all the fishy liquid from the plate, then arrange the shredded ginger and scallions on top of the fish.
  5. 5 Heat the oil until very hot, then pour it over the onions and ginger until fragrant. Drizzle soy sauce around the plate and sprinkle with herbs.

With an appliance

  • Microwave 28 min

    Replace step 3: loosely cover the fish dish and microwave at 700 W for 7 minutes, then rest for 2 minutes to allow the heat to spread evenly; steps 4–5 remain the same.

Start cooking