sea bass
鲈鱼· lu yu
protein
Taste & Role
🍯 Sweet
In Chinese cuisine, sea bass is the classic choice for whole steamed fish, typically dressed with ginger, scallions, and seasoned soy sauce. It also suits pan-frying, braising, and poaching in light broths, where its clean flavor lets aromatics shine.
What it is
Sea bass is a mild, white-fleshed fish widely used in Chinese cooking, where the name typically covers fresh or farmed varieties such as Asian sea perch and barramundi. It has tender, pearly fillets with few bones and a delicate, slightly sweet flavor. Whole fish are especially prized because the meat stays moist and silky when cooked on the bone.
Nutrition
per 100 g- Calories
- 209.3868 kcal
- Protein
- 14.925 g
- Total fat
- 16.57 g
- Carbs
- 0.1392 g
- Fiber
- —
- Sodium
- 109.4 mg
USDA FoodData Central (closest standard match)
Substitutes
No registered substitutes — this one is usually easy to find.
Recipes using it
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