Recipe of Super Quick Homemade Cantonese Steamed Whole Sea Bass

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, cantonese steamed whole sea bass. One of my favorites. For mine, I am going to make it a little bit tasty. 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’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Cantonese Steamed Whole Sea Bass is something that I’ve loved my entire life. They are fine and they look wonderful.

A whole fish recipe, perfect for celebrating Chinese New Year. If steaming in your wok you can balance it on a ramekin dish then cover with a wok lid or foil. If you don't have a steamer large enough you could put the fish in an oven proof dish with a little water and soy sauce, cover and cook in the. Cantonese Steamed Sea Bass is the easiest dish to prepare and yet is greeted with most delight at the dinner table than any other dishes.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook cantonese steamed whole sea bass using 9 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Cantonese Steamed Whole Sea Bass:

1. Take fresh whole sea bass (cleaned)
2. Make ready (about 4-5 inches) of ginger (sliced to match sticks)
3. Get green onions
4. Get cilantro (optional, but adds so much flavour)
5. Get light soy sauce
6. Prepare vegetable oil
7. Make ready chinese wine or rice wine
8. Make ready salt to taste
9. Get pepper to taste

Serve with a small dipping bowl of light soy sauce and ginger. I double checked from internet and decided to. Ingredients for Cantonese Sea Bass. "Steamed" Sea Bass, Cantonese Style. Rinse the sea bass fillets and place onto the tray inside the steamer.

Steps to make Cantonese Steamed Whole Sea Bass:

1. 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.
2. Clean the fish and pat dry. Sprinkle some salt and pepper over both sides of the fish.
3. Use a steam proof plate. Place some ginger on the bottom. Place the fish on top. Put some ginger into the cavity of the fish. Then put the rest of the ginger on top of the fish.
4. Put some green onions on top of the fish as well.
5. 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.
6. While the fish is steaming, you can create the sauce.
7. 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.
8. Once the fish is done steaming, take it out. Place the cilantro and the rest of the green onions on top.
9. Please be careful with this step - put the hot oil on to the fish and you should hear the green onions sizzle.
10. Serve immediately

Ingredients for Cantonese Sea Bass. "Steamed" Sea Bass, Cantonese Style. Rinse the sea bass fillets and place onto the tray inside the steamer. Drizzle each with a teaspoon of the remaining mirin and replace lid. Cantonese steamed fish is often served at Chinese banquets, but it's also an easy recipe to make Fresh whole striped bass or black seabass are great options for that one! Choosing the type of fish See our deep sea fishing fun during our Montauk family trip.

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