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Water-Poached Sea Bass
Here’s a simple way to make delicious perch just like what you’d find at a restaurant. A delicious Water-Poached Sea Bass recipe.
- Prep
- 9m
- Cook
- 15m
- Total
- 24m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Water-Poached Sea Bass
| Ingredient | Amount |
|---|---|
| sea bass | 1 as needed |
| cooking wine | 2 as needed |
| ginger | 1 as needed |
| scallions | 5-6 |
| salt | 2 as needed |
| cooking oil | 3 as needed |
| steamed fish soy sauce | 3 as needed |
- sea bass1 as needed
- cooking wine2 as needed
- ginger1 as needed
- scallions5-6
- salt2 as needed
- cooking oil3 as needed
- steamed fish soy sauce3 as needed
Cooking StepsHow to cook Water-Poached Sea Bass step by step
-
Step 1Rinse the sea bass (about 500g) thoroughly under running water to wash away all traces of blood.
-
Step 2Prepare the seasonings: 2 teaspoons of salt (using the small spoon from a salt cellar) and 2 tablespoons of cooking wine (using a standard soup spoon).
-
Step 3Bring a pot of water to a rolling boil, then slide in the sea bass belly-side down — it will set its shape immediately. Once the water returns to a boil, turn off the heat, cover with a lid, and let it sit for 5 minutes. Do not overcook or the fish will fall apart.
-
Step 4When time is up, carefully lift the fish out with a spatula and transfer to a serving plate. Scatter julienned scallions over the top (add scallions before drizzling the oil). Heat oil in a small pan — use a generous amount — until it smokes, then turn off the heat and drizzle the hot oil over the scallions and fish.
-
Step 5After drizzling the oil, pour the steamed fish soy sauce over the fish. (Regular light soy sauce works too, though it’s slightly saltier.) Once you’ve made this a couple of times, you’ll be very comfortable with it — the whole dish comes together in about 10 minutes.
Water-Poached Sea Bass
Here’s a simple way to make delicious perch just like what you’d find at a restaurant. A delicious Water-Poached Sea Bass recipe.
Ingredients
- 1 as needed sea bass
- 2 as needed cooking wine
- 1 as needed ginger
- 5-6 scallions
- 2 as needed salt
- 3 as needed cooking oil
- 3 as needed steamed fish soy sauce
Instructions
-
Rinse the sea bass (about 500g) thoroughly under running water to wash away all traces of blood.
-
Prepare the seasonings: 2 teaspoons of salt (using the small spoon from a salt cellar) and 2 tablespoons of cooking wine (using a standard soup spoon).
-
Bring a pot of water to a rolling boil, then slide in the sea bass belly-side down — it will set its shape immediately. Once the water returns to a boil, turn off the heat, cover with a lid, and let it sit for 5 minutes. Do not overcook or the fish will fall apart.
-
When time is up, carefully lift the fish out with a spatula and transfer to a serving plate. Scatter julienned scallions over the top (add scallions before drizzling the oil). Heat oil in a small pan — use a generous amount — until it smokes, then turn off the heat and drizzle the hot oil over the scallions and fish.
-
After drizzling the oil, pour the steamed fish soy sauce over the fish. (Regular light soy sauce works too, though it’s slightly saltier.) Once you’ve made this a couple of times, you’ll be very comfortable with it — the whole dish comes together in about 10 minutes.
