Hello everybody, it is John, welcome to my recipe page. Today, we’re going to make a distinctive dish, cantonese steamed whole sea bass. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Cantonese Steamed Whole Sea Bass is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Cantonese Steamed Whole Sea Bass is something which I have loved my entire life.
Great recipe for Cantonese Steamed Whole Sea Bass. This dish is a classic and comforting Chinese family dish. Equipment - steamer OR - can use a large pot with a metal rack. Sprinkle some salt and pepper over both sides of the fish.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook cantonese steamed whole sea bass using 9 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Cantonese Steamed Whole Sea Bass:
- Prepare fresh whole sea bass (cleaned)
- Prepare (about 4-5 inches) of ginger (sliced to match sticks)
- Make ready green onions (sliced to strips)
- Prepare cilantro (optional, but adds so much flavour)
- Take light soy sauce
- Make ready vegetable oil
- Get chinese wine or rice wine
- Take salt to taste
- Get pepper to taste
A drizzle of hot oil brings out extra flavor and crisps the skin. Jing Lou Yu (Cantonese-Style Steamed Sea Bass). Hong kong style steamed sea bass. WHOLE FISH I use sea bass in this recipe, which turns out excellent.
Instructions to make Cantonese Steamed Whole Sea Bass:
- Cut the ginger into match sticks and cut the green onions into strips. Split the ginger into 3 piles and the green onions into 2 piles.
- Clean the fish and pat dry. Sprinkle some salt and pepper over both sides of the fish.
- Put some ginger in the cavity of the fish
- Using a steam proof plate - place some ginger on it, place the fish on the top, then top it off with the rest of the ginger and one pile of green onions
- Put some water into your steamer. Turn it on to high heat and wait for the water to boil. After the water has a running boil, reduce the heat to medium. Put the dish into the steamer and cover it. Let it steam for about 8-10 minutes, depending on the thickness of the fish.
- While the fish is steaming, start to heat up the soy sauce, wine and oil in a pot. You may want to time this so that the oil is barely smoking to when the fish is done steaming.
- Once the fish is done steaming, take it out. Place the cilantro and the rest of the green onions on top.
- Please be careful with this step - put the hot oil on to the fish and you should hear the green onions sizzle.
- Serve immediately
Hong kong style steamed sea bass. WHOLE FISH I use sea bass in this recipe, which turns out excellent. You can also use grouper, red snapper, white pomfret, tilapia (I used it in the video), halibut, or any white fish you like. Ingredients for Cantonese Sea Bass. "Steamed" Sea Bass, Cantonese Style. Cantonese steamed fish is often served at Chinese banquets, but it's also an easy recipe to make Fresh whole striped bass or black seabass are great options for that one!
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