Tender Sliced Sea Bass

Cooking StepsHow to cook Tender Sliced Sea Bass step by step

Cooking Process

1. Step 1

   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.

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2. Step 2

   Clean the fish head and bones.

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3. Step 3

   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.

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4. Step 4

   Julienne the scallion whites and ginger slices, add 2 tbsp cooking wine, squeeze and mix, then set aside.

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5. Step 5

   Julienne the scallions and set aside.

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6. Step 6

   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.

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7. Step 7

   Add 1 tsp starch and mix well.

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8. Step 8

   Finally, add a suitable amount of cooking oil and mix well. Set aside.

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9. Step 9

   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.

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10. Step 10

    Because the fish was coated with starch, there won’t be too much liquid after steaming. If there’s excess broth, pour it out.

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11. Step 11

    Remove and discard the ginger slices.

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12. Step 12

    Bring a fresh pot of water to a boil.

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13. Step 13

    Add the fish slices to the boiling water.

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14. Step 14

    Gently separate the slices with chopsticks.

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15. Step 15

    When the water comes back to a boil, the fish slices are cooked. Remove with a slotted spoon.

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16. Step 16

    Arrange the fish slices over the steamed fish bones.

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17. Step 17

    Spread evenly.

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18. Step 18

    Sprinkle with the julienned scallions.

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19. Step 19

    Heat cooking oil in a pan until smoking.

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20. Step 20

    Pour the hot oil over the scallions — the sizzling oil brings out an amazing aroma of scallion and fish.

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21. Step 21

    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.

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22. Step 22

    Add 1 tbsp light soy sauce — use the kind meant for dipping and cold dishes.

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23. Step 23

    Mix well.

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24. Step 24

    Slowly and evenly drizzle the sauce along the side of the steaming plate.

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25. Step 25

    An incredibly delicious sliced sea bass is ready!

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26. Step 26

    The fish slices are snow-white and tender.

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27. Step 27

    The texture is fresh, tender, and juicy.

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28. Step 28

    This nutritious and healthy dish is suitable for all ages — enjoy generously!

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