Steamed Sea Bass (Qingzheng Luyu)

Ingredients

• Sea Bass (If you are scared of killing the fish, you can ask the vendor to help with butchering)
• Scallions (Green onions)
• Ginger
• Edible oil (Cooking oil)
• Shaoxing rice wine (or cooking wine)
• Steaming fish soy sauce
• Edible salt (Kosher salt)

Steps

1. Slice the ginger, cut the white parts of the scallions into sections, and slice the green parts of the scallions. Place the sliced scallions in cold water to soak while preparing the fish.
2. Prepare and wash the sea bass. Wipe it dry with kitchen paper. Score or make cuts on both sides. Wash off the fish's sticky mucous with salt, then coat the entire surface of the fish (inside and out) with 10g of salt and marinate for more than 10 minutes.
3. Add a tip here: After scoring the sea bass, you can stand it up in the dish. This ensures even heating and makes eating more convenient, so you don't need to flip it over. (Note: This step appears to be a comment removed from the recipe sequence).
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6. Stuff the fish cavity with ginger and white scallion sections. Sprinkle ginger and white scallions on the fish body, using half of the prepared portion. Use chopsticks to stand the fish in the dish so it doesn't touch the bottom directly.
7. Bring the water to a boil in a wok or pot. Once you can feel the heat/warmth of the water, place the fish dish in.
8. Steam over high heat for 10 minutes.
9. Remove the steamed fish using a clean plate and remove the ginger and scallions from the fish body.
10. Drizzle 15ml of steaming fish soy sauce over the fish body.
11. Sprinkle fresh ginger and scallion slices over the fish again. Heat 10ml of cooking oil in a wok until smoking hot, then pour the hot oil over the fish to serve.
12. Steamed Sea Bass is a classic Cantonese dish. The fish meat is tender, smooth, and has a fresh, light, and delicious flavor, maximizing the preservation of the original taste. Sea bass is rich in high-quality protein and DHA, making it nutritious and easy to digest. This dish is simple to prepare and very beginner-friendly, taking only about 30 minutes from prep to serving. Estimated Cooking Difficulty: ★★★ Estimated Calories: 385 kcal Group: Steamed Sea Bass Per Serving: - Sea Bass: 1 whole fish - Scallions: 3 stalks - Ginger: 1 piece - Cooking Oil: 10-15ml - Steaming Fish Soy Sauce: 10-15ml - Cooking Wine: 10-15ml - Salt: 5-10g - Technical Summary: - This dish is easy (no cooking skills required). The key lies in the cooking time. It correlates with the size of the fish. Overcooking makes the meat too tough, significantly affecting texture, while undercooking leaves parts of the fish uncooked. Therefore, steaming with high heat is generally best when completed within 10 minutes. - Remember to use chopsticks to support the standing fish. The benefits are two-fold: - 1. The water dripping from the fish during steaming won't directly touch the fish when eating, preventing a fishy smell. - 2. It allows the fish to be heated evenly. - The difficulty coefficient of this dish is simple (beginner-friendly), and the taste is excellent! If you find any issues or areas for improvement while following the production guide, please submit an Issue or Pull Request.