Steamed Sea Bass, Cantonese Style

Name: Steamed Sea Bass, Cantonese Style
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps finely minced fresh ginger; 3 cloves garlic, coarsely chopped (approx. 2 tablespoons); 59 milliliters olive oil; 4 Tbsps chopped scallions, including greens; 680 grams whole sea bass (or striped bass) with head and tail, cleaned, scaled, and gills removed; 3 Tbsps soy sauce; 2 teaspoons sugar; 59 milliliters white wine

Steamed Sea Bass, Cantonese Style is a gluten free, dairy free, and pescatarian main course. This recipe makes 4 servings with 321 calories, 32g of protein, and 18g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up wine, garlic, sea bass, and a few other things to make it today. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert.

Instructions

Rinse the fish inside and out with 1/4 cup of wine.

Ingredients you will need

Fish

Wine

Select a round or oval platter that's large enough to hold the fish but will fit inside the top of a steaming utensil. This could be a traditional Chinese bamboo or metal steamer, or a Western-style clam steamer.

Ingredients you will need

Fish

Place the fish on the platter and set platter in the top of the steamer. Cover and steam over boiling water 10 to 15 minutes.

Ingredients you will need

Water

Fish

Meanwhile, prepare the sauce base by combining the 2 tablespoons of wine, garlic, scallions, ginger, and sugar in a small bowl.

Ingredients you will need

Green Onions

Garlic

Ginger

Base

Sugar

Wine

Equipment you will use

Bowl

Check fish for doneness. When cooked, the flesh will be white and pull easily from the bones.

Ingredients you will need

Fish

Remove the platter and pour off the liquid that has accumulated around the fish.

Ingredients you will need

Fish

Heat the oil in a wok or saucepan, and when it is hot, add the sauce base. Cook, stirring until the sauce boils.

Ingredients you will need

Base

Cooking Oil

Equipment you will use

Sauce Pan

Wok

Pour soy sauce over the sea bass first, and then pour the boiled sauce over the fish.

Ingredients you will need

Soy Sauce

Seabass

Sauce

Fish

Serve immediately.

Equipment

Bowl

Sauce Pan

Wok

Ingredients

Servings:

2Tbsps

finely minced fresh ginger 3cloves

garlic, coarsely chopped (approx. 2 tablespoons)59milliliters

olive oil 4Tbsps

chopped scallions, including greens 680grams

whole sea bass (or striped bass) with head and tail, cleaned, scaled, and gills removed 3Tbsps

soy sauce 2teaspoons

sugar 59milliliters

white wine

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Seabass works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Maysaran Arsheen Pinot Gris. It has 4.5 out of 5 stars and a bottle costs about 18 dollars.