Chinese-style Steamed Bass

An impressive restaurant-style dish that brings out the clean, delicate flavors of the fish and is easy to prepare.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Chinese-style Steamed Bass

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    Ingredients

    1/2 cup soy sauce 8 scallions, cut into 3 in (7.5 cm) shreds
    1/2 cup Chinese rice wine or dry sherry 4 garlic cloves, chopped
    4 tbsp peeled and finely shredded fresh ginger grated zest of 2 limes
    2 tbsp Asian sesame oil 1/2 cup vegetable oil
    1 tsp salt 4 small sea bass, cleaned

    directions

    Prep: 15 min Total: 30 min (Quick)
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    • 1

      Add water to the bottom compartment of a steamer and bring to a boil over high heat. Mix the soy sauce, rice wine, and shredded ginger together.

    • 2

      Score the fish with cuts about 1in (2.5cm) and 1/4 in (6mm) deep on both sides. Rub the fish inside and out with the sesame oil and salt.

    • 3

      Scatter one-third of the scallions in a heatproof serving dish and add 2 fish and half of the soy sauce mixture. Place in one tier of the steamer. Repeat with another serving dish, one-third of the scallions, and the remaining fish and soy sauce mixture. Cover the steamer and cook for 10–12 minutes, until the fish is opaque when pierced with a knife.

    • 4

      Meanwhile, heat the oil in a saucepan over medium-high heat until shimmering. Sprinkle the fish with remaining scallions, julienned ginger, garlic, chiles, and lime zest. Drizzle the hot oil over the fish and serve.

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