Classic Cantonese Steamed Sea Bass with Ginger and Scallion

Introduction:

Steamed sea bass with ginger and scallion is one of the most iconic dishes in Cantonese cuisine. This dish not only highlights the freshness of the fish but also emphasizes the balance of flavors. It’s a simple yet sophisticated dish that can be enjoyed by all.

Ingredients:

Sea bass (about 1.2kg)
Ginger slices
Scallions (green onions)
Soy sauce
Sugar
Rice vinegar
Olive oil
Spring onions for garnish
Garlic
Red pepper flakes (optional)

Preparation:

First, prepare the sea bass by cleaning it thoroughly. Remove the scales, gills, and innards. Rinse the fish under cold water and pat dry with paper towels.
Make several diagonal cuts on both sides of the fish to allow the steam to penetrate more deeply into the flesh during cooking.
Prepare a bed of ginger slices at the bottom of a heatproof bowl or steamer basket. Place the sea bass on top of the ginger slices.
Chop some fresh scallions into thin rounds and place them on top of the fish.
Heat up a small amount of olive oil in a pan over medium heat. Add minced garlic and stir-fry until fragrant. Pour this mixture over the fish.

Cooking:

Place the prepared sea bass in a steamer. Steam the fish for about 8-10 minutes depending on its size. The fish should be cooked through but still moist.
While the fish is steaming, prepare the dipping sauce. In a small bowl, mix soy sauce, sugar, rice vinegar, and a little bit of olive oil. Adjust the seasoning according to your taste preference.
Once the fish is done, remove it from the steamer and discard the ginger and scallions used as a base. Sprinkle some chopped spring onions and red pepper flakes (if using) on top of the fish for added color and flavor.

Serving:

The classic Cantonese steamed sea bass with ginger and scallion is best served immediately after cooking. Serve it alongside a bowl of freshly cooked rice and a side dish of stir-fried vegetables. The combination of the delicate, flaky fish and the aromatic dipping sauce makes for a truly memorable dining experience.

Tips:

Choose a fresh sea bass that has clear eyes, bright skin, and a firm body.
If you prefer a spicier version, add more red pepper flakes or use chili oil instead of regular olive oil.
To enhance the aroma, you can add a few star anise or cinnamon sticks while steaming the fish.
The key to this dish lies in the timing of the steaming process. Overcooking will result in dry fish, while undercooking may lead to rawness.

Conclusion:

Steamed sea bass with ginger and scallion is not just a dish; it’s an art form. It requires precision, patience, and a deep understanding of flavors. By mastering this recipe, you’re not only adding a new skill to your culinary repertoire but also preserving a piece of Cantonese culinary heritage. Enjoy your meal!