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10-Minute Steamed Sea Bass (with Fish Cutting Guide)
It’s simple, quick, and delicious — what more reason is there not to try it? 10-Minute Steamed Sea Bass (with Fish Cutting Guide) Ingredients 1 sea bass 3 steamed fish soy sauce 40 scallions 40 ginger 30 oil (for drizzling) 1 red bird's eye chili Instructions Clean the fish and make cuts as shown. Slice […]
- Prep
- 6m
- Cook
- 10m
- Total
- 16m
- Servings
- 23
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for 10-Minute Steamed Sea Bass (with Fish Cutting Guide)
| Ingredient | Amount |
|---|---|
| sea bass | 1 as needed |
| steamed fish soy sauce | 3 as needed |
| scallions | 40 as needed |
| ginger | 40 as needed |
| oil (for drizzling) | 30 as needed |
| red bird's eye chili | 1 as needed |
- sea bass1 as needed
- steamed fish soy sauce3 as needed
- scallions40 as needed
- ginger40 as needed
- oil (for drizzling)30 as needed
- red bird's eye chili1 as needed
Cooking StepsHow to cook 10-Minute Steamed Sea Bass (with Fish Cutting Guide) step by step
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Step 1Clean the fish and make cuts as shown. Slice along both sides of the central bone, keeping the bone in the middle. Be careful not to cut all the way through.
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Step 2For a nicer presentation, trim the fin area and tuck it underneath so the fish sits more attractively on the plate.
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Step 3Rub one spoonful of salt over the fish skin to remove the slimy layer and fishy odor. Rinse off with running water after about 10 seconds.
-
Step 4Line the bottom of a plate with scallion segments, ginger slices, and two chopsticks.
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Step 5Place the fish on top. The scallions and ginger help remove any fishiness, while the chopsticks elevate the fish so steam can circulate evenly underneath.
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Step 6Once the water is boiling, place the fish in the steamer, cover, and steam for 7 minutes. (The yellow part is the fish roe — don’t waste it, steam it too! For reference: this fish was about 750g; adjust steaming time based on the size of your fish.)
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Step 7Cut scallions into thin strips. Roll them up like this, then slice into julienne strips.
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Step 8They might not look perfect — rinse the cut scallion strips in water to curl them nicely.
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Step 9Prepare the soaked scallion strips, julienned red chili, julienned ginger, and steamed fish soy sauce. Set aside.
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Step 10Once the fish is done steaming, remove and discard the scallion and ginger lining from underneath. Pour out the liquid in the plate as well — it’s fishy and should be discarded. Keep only the fish.
-
Step 11Transfer the fish to a clean plate. Pour about 3 tablespoons of steamed fish soy sauce directly into the plate (no need to heat it). If you don’t have steamed fish soy sauce, substitute with 1 tsp sugar + 3 tbsp regular soy sauce — the flavor is quite similar.
-
Step 12Arrange the prepared scallion, ginger, and chili strips on top of the fish. Heat oil in a pan until it smokes, then turn off the heat and immediately pour the hot oil over the aromatics to release their fragrance.
-
Step 13Hear that sizzle! Drizzling the hot oil is the most satisfying step.
-
Step 14Done in just 10 minutes — super simple!
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Step 15✅
10-Minute Steamed Sea Bass (with Fish Cutting Guide)
It’s simple, quick, and delicious — what more reason is there not to try it? 10-Minute Steamed Sea Bass (with Fish Cutting Guide) Ingredients 1 sea bass 3 steamed fish soy sauce 40 scallions 40 ginger 30 oil (for drizzling) 1 red bird's eye chili Instructions Clean the fish and make cuts as shown. Slice […]
Ingredients
- 1 as needed sea bass
- 3 as needed steamed fish soy sauce
- 40 as needed scallions
- 40 as needed ginger
- 30 as needed oil (for drizzling)
- 1 as needed red bird's eye chili
Instructions
-
Clean the fish and make cuts as shown. Slice along both sides of the central bone, keeping the bone in the middle. Be careful not to cut all the way through.
-
For a nicer presentation, trim the fin area and tuck it underneath so the fish sits more attractively on the plate.
-
Rub one spoonful of salt over the fish skin to remove the slimy layer and fishy odor. Rinse off with running water after about 10 seconds.
-
Line the bottom of a plate with scallion segments, ginger slices, and two chopsticks.
-
Place the fish on top. The scallions and ginger help remove any fishiness, while the chopsticks elevate the fish so steam can circulate evenly underneath.
-
Once the water is boiling, place the fish in the steamer, cover, and steam for 7 minutes. (The yellow part is the fish roe — don’t waste it, steam it too! For reference: this fish was about 750g; adjust steaming time based on the size of your fish.)
-
Cut scallions into thin strips. Roll them up like this, then slice into julienne strips.
-
They might not look perfect — rinse the cut scallion strips in water to curl them nicely.
-
Prepare the soaked scallion strips, julienned red chili, julienned ginger, and steamed fish soy sauce. Set aside.
-
Once the fish is done steaming, remove and discard the scallion and ginger lining from underneath. Pour out the liquid in the plate as well — it’s fishy and should be discarded. Keep only the fish.
-
Transfer the fish to a clean plate. Pour about 3 tablespoons of steamed fish soy sauce directly into the plate (no need to heat it). If you don’t have steamed fish soy sauce, substitute with 1 tsp sugar + 3 tbsp regular soy sauce — the flavor is quite similar.
-
Arrange the prepared scallion, ginger, and chili strips on top of the fish. Heat oil in a pan until it smokes, then turn off the heat and immediately pour the hot oil over the aromatics to release their fragrance.
-
Hear that sizzle! Drizzling the hot oil is the most satisfying step.
-
Done in just 10 minutes — super simple!
-
✅
