🐟 【Ingredients】
Fresh sea bass: 1 (500-600g is the most tender)
Aromatics: Scallion segments, ginger slices, shredded red chili, shredded scallions (soak in water to curl for a prettier look)
Seasonings: Steamed fish soy sauce, cooking oil
🔥 【The 3-Step Guide to Fish: Keys to No Fishy Smell & Perfect Tenderness】
1️⃣ Prep & Deodorize: Make two shallow cuts on the fish’s back for better flavor absorption. Key point: Do not rub with salt! Salt draws out moisture and makes the flesh tough. Simply place ginger slices and scallion segments under the fish, stuff some ginger inside the belly, and drizzle with a little cooking wine.
2️⃣ High Heat, Fast Steaming: Steam over boiling water! You must wait for the water to be boiling rapidly before putting the fish in. Steam on high heat for 8 minutes, then turn off the heat and let it rest, covered, for another 2 minutes. This is the absolute secret to tender, smooth flesh!
3️⃣ Discard Liquid, Sizzle with Oil: After steaming, you must pour out the liquid from the plate (that’s the source of any fishy smell!). Remove the old ginger and scallions. Top with fresh shredded scallions and immediately pour sizzling hot oil over them. Listen for that “chi” sound—the aroma explosion!
✨ 【Step-by-Step】
Clean the sea bass, pat it dry, make cuts on the back, and arrange it nicely on a plate.
Place ginger and scallions under the fish. Once the water is boiling vigorously, put the fish in and steam for 8-10 minutes.
Remove from steamer, discard the liquid from the plate, and drizzle with 3 tablespoons of steamed fish soy sauce.
Garnish with shredded scallions and red chili, then pour a spoonful of piping hot oil over the top. Done!