Tender Sliced Sea Bass
Ingredients
- 1 sea bass
- as needed ginger (julienned and sliced)
- 2 scallions
- as needed salt
- 2 tbsp cooking wine
- 1 tbsp light soy sauce
- as needed cooking oil
- 1 tsp starch
- a little pepper
Instructions
- Choose a sea bass and have an experienced fishmonger fillet it, separating the flesh from the bones. An experienced handler will remove all small bones, making it safe for everyone. With a less experienced handler, eat carefully.
- Clean the fish head and bones.
- After cleaning the fillets, slice diagonally from the tail end into about 3mm thick pieces. Rinse the slices with water and drain. Then soak in water with a small spoon of salt for about 10 minutes along with the head and bones — this makes the fish more tender and less fishy. Drain well.
- Julienne the scallion whites and ginger slices, add 2 tbsp cooking wine, squeeze and mix, then set aside.
- Julienne the scallions and set aside.
- To the drained fish slices, add appropriate salt, sugar, pepper, and chicken bouillon (optional). Mix by hand, then pour in the scallion-ginger-wine mixture and mix well.
- Add 1 tsp starch and mix well.
- Finally, add a suitable amount of cooking oil and mix well. Set aside.
- Now prepare the fish bones. Coat the drained fish head and bones with salt, pepper, and starch in order. Arrange on a steaming plate, add a few ginger slices, and steam over high heat for 5 minutes once the water is boiling.
- Because the fish was coated with starch, there won't be too much liquid after steaming. If there's excess broth, pour it out.
- Remove and discard the ginger slices.
- Bring a fresh pot of water to a boil.
- Add the fish slices to the boiling water.
- Gently separate the slices with chopsticks.
- When the water comes back to a boil, the fish slices are cooked. Remove with a slotted spoon.
- Arrange the fish slices over the steamed fish bones.
- Spread evenly.
- Sprinkle with the julienned scallions.
- Heat cooking oil in a pan until smoking.
- Pour the hot oil over the scallions — the sizzling oil brings out an amazing aroma of scallion and fish.
- Now make the sauce. Why this method? Personal preference — it reduces saltiness to better highlight the fish's natural freshness, and keeps the dish lighter in color. Add 4 small spoons of plain boiled water to a bowl.
- Add 1 tbsp light soy sauce — use the kind meant for dipping and cold dishes.
- Mix well.
- Slowly and evenly drizzle the sauce along the side of the steaming plate.
- An incredibly delicious sliced sea bass is ready!
- The fish slices are snow-white and tender.
- The texture is fresh, tender, and juicy.
- This nutritious and healthy dish is suitable for all ages — enjoy generously!
