Dinner Party · Chinese
Steamed Sea Bass with Ginger and Scallion
We steam fresh sea bass with ginger and scallion to respect the delicate, sweet nature of the fish.
Why This Works
The technique of searing the scallions with hot oil at the end acts as a flavor 'bloom' that carries the ginger notes through the entire dish.
The Upgrade
Add a few drops of high-quality toasted sesame oil right before serving for deeper nuttiness.
Chef's Secret
Michelin TechniqueUse a small knife to score the fish skin diagonally so the aromatics penetrate the meat evenly.
Ingredients
Total time including resting: 30 min
Directions
Place the whole fish on a heat-proof plate and scatter half the ginger underneath and on top to infuse aromatics.
Bring a large wok of water to a boil over high heat.
5 minPlace the plate on a steamer rack inside the wok and cover tightly, steaming until the fish flesh turns opaque and flakes easily with a fork.
10 minCarefully remove the plate and drain excess liquid that has collected at the bottom; this step is crucial to remove any 'fishy' wateriness.
Top the fish with fresh julienned scallions.
In a small saucepan, combine soy sauce, sugar, and water, heating until just shimmering.
2 minPour the hot soy mixture over the fish.
Heat the vegetable oil in a small pan until smoking (375°F) and pour it directly over the scallions to 'sizzle' and release their fragrance.
Wine Pairing
Kabinett Riesling
White Wine
The BottleJ.J. Prüm Wehlener Sonnenuhr Riesling Kabinett
The delicate residual sugar and high acidity balance the ginger and scallion beautifully. This pairing respects the fish's natural sweetness and avoids overwhelming the subtle steaming method.
Nutrition per Serving
320
calories
45g
protein
8g
carbs
12g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Baby Bok Choy
Quickly stir-fry baby bok choy with a dash of soy sauce and garlic to provide a vibrant, crunchy green side.
Ingredients
Directions
Trim the root ends of the baby bok choy and slice each head in half lengthwise, washing thoroughly under cold water to remove grit.
Dry the leaves completely using a clean kitchen towel to ensure they sear rather than steam.
Heat a wok or heavy-bottomed skillet over high heat until smoking, then add the oil.
Sauté the garlic for 10 seconds until fragrant, then add the bok choy cut-side down, searing for 2 minutes until charred.
Toss the bok choy, add the Shaoxing wine to deglaze, and cover for 30 seconds to wilt the stems.
Remove from heat, toss with soy sauce and salt, and serve immediately while vibrant and crisp.
Side Dish
Steamed Jasmine Rice
Simple white jasmine rice is the essential, neutral backdrop to highlight the delicate aromatics of the ginger and scallion steamed fish.
Ingredients
Directions
Rinse the jasmine rice under cold water until the water runs clear. Drain thoroughly.
Combine the rinsed rice, water, and salt in a medium saucepan. Stir once.
Bring the mixture to a rolling boil over high heat, uncovered.
Immediately reduce heat to the lowest setting, cover tightly with a lid, and simmer for 15 minutes.
Remove the saucepan from the heat and let it stand, covered, for 5 minutes.
Gently fluff the rice with a fork and stir in the butter or oil.
Member Reviews
How did it turn out?
Rate this recipe
Tastes like something you'd pay 30 dollars for at a restaurant.
Genuinely can't believe how easy this was for how good it tasted.
This Steamed Sea Bass with Ginger and Scallion came out incredible. The chef's secret tip is worth the price of admission.