Cantonese Steamed Whole Sea Bass, this is the well liked recipe ever, So simple to make and maybe this recipe is the ingredient you will ever need. Everyone needs a good recipe and I can't be the only person forever seeing food on my ripe table. Finally I learned to prepare this recipe, and I will share the secret recipe here with easy, flexible, and very delicious!
Hey everyone, it's Louise, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, cantonese steamed whole sea bass. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Cantonese Steamed Whole Sea Bass is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look wonderful. Cantonese Steamed Whole Sea Bass is something that I've loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can have cantonese steamed whole sea bass using 9 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Cantonese Steamed Whole Sea Bass:
- Get 1 lb of fresh whole sea bass (cleaned).
- Prepare 1 knob of (about 4-5 inches) of ginger (sliced to match sticks).
- Prepare 1-3 stalks of green onions (sliced to strips).
- Make ready 3-5 stalks of cilantro (optional, but adds so much flavour).
- Prepare 1/4 cup of light soy sauce.
- Get 1/4 cup of vegetable oil.
- Prepare 1 tbsp of chinese wine or rice wine.
- Make ready of salt to taste.
- Prepare of pepper to taste.
Steps 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.
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