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home > recipes > seafood > cantonese steamed sea bass
1 1 1/2-lb. whole sea bass (or striped bass) with head and tail, cleaned, scaled, and gills removed 1/4 cup plus 2 tablespoons white wine 3 cloves garlic, coarsely chopped (approx. 2 tablespoons) 4 tablespoons chopped scallions, including greens 2 tablespoons finely minced fresh ginger 2 teaspoons sugar 1/4 cup olive oil 3 tablespoons soy sauce 1. Rinse the fish inside and out with 1/4 cup of wine. 2. Select a round or oval platter that's large enough to hold the fish but will fit inside the top of a steaming utensil. This could be a traditional Chinese bamboo or metal steamer, or a Western-style clam steamer. 3. Place the fish on the platter and set platter in the top of the steamer. Cover and steam over boiling water 10 to 15 minutes. 4. Meanwhile, prepare the sauce base by combining the 2 tablespoons of wine, garlic, scallions, ginger, and sugar in a small bowl. 5. Check fish for doneness. When cooked, the flesh will be white and pull easily from the bones. Remove the platter and pour off the liquid that has accumulated around the fish. 6. Heat the oil in a wok or saucepan, and when it is hot, add the sauce base. Cook, stirring until the sauce boils. 7. Pour soy sauce over the sea bass first, and then pour the boiled sauce over the fish. Serve immediately.

Cantonese Steamed Sea Bass


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keyword: cantonese
keyword: steamed
ethnicity: chinese
recipes for seafood
recipes by amanda
Email Address:
(posted January 14, 2009)

1 1 1/2-lb. whole
sea bass (or striped bass) with head and tail, cleaned, scaled, and gills removed
1/4 cup plus 2 tablespoons
white
wine
3 cloves
garlic, coarsely chopped (approx. 2 tablespoons)
4 tablespoons chopped scallions, including
greens
2 tablespoons finely minced fresh ginger
2 teaspoons
sugar
1/4 cup
olive oil
3 tablespoons
soy
sauce

1. Rinse the
fish inside and out with 1/4 cup of
wine.

2.
Select a round or oval platter that's large enough to hold the fish but will fit inside the top of a steaming utensil. This could be a traditional Chinese bamboo or metal steamer, or a Western-style clam steamer.

3. Place the
fish on the platter and set platter in the top of the steamer. Cover and steam over boiling water 10 to 15 minutes.

4. Meanwhile, prepare the
sauce base by combining the 2 tablespoons of
wine, garlic, scallions, ginger, and sugar in a small bowl.

5. Check
fish for doneness. When cooked, the flesh will be white and pull easily from the bones. Remove the platter and pour off the liquid that has accumulated around the fish.

6. Heat the oil in a
wok or saucepan, and when it is hot, add the sauce base. Cook, stirring until the sauce boils.

7. Pour
soy
sauce over the sea bass first, and then pour the boiled sauce over the fish. Serve immediately.


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