How to Make Award-winning Cantonese Steamed Whole Sea Bass

Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, cantonese steamed whole sea bass. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Cantonese Steamed Whole Sea Bass is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Cantonese Steamed Whole Sea Bass is something which I’ve loved my entire life. They’re nice and they look wonderful.

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

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

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