This classic Chinese steamed fish recipe is a delight to the senses. Featuring sea bass that has been delicately steamed, the fish absorbs the gentle flavors of ginger and green onions. Young leeks add a fresh element while soy sauce intensifies the overall taste. The dish is finished off with hot oil, which enhances the herbs and adds a crispy texture.<\/p>\n
For 6 servings:<\/p>\n
– 2 kg sea bass, scaled and gutted (alternative options include perch, pike, dorado, or Chinese carp)
\n– 2 young leeks
\n– 10 sprigs of Chinese green onions
\n– A large knob of fresh ginger
\n– 10 cl soy sauce
\n– 5 cl vegetable oil<\/p>\n
1. This dish should be prepared right before serving! Begin by rinsing and patting the fish dry. Place it on a serving dish and then into the steamer. Start the steaming process, which should take about 20 to 25 minutes depending on the type of fish used.<\/p>\n
2. Meanwhile, wash the leeks. Remove the green parts and then slice the white sections into sticks. Do the same with the ginger after peeling it. Chop the green onions.<\/p>\n
Once the fish is done steaming and removed from the steamer, dispose of any accumulated water. Place the ginger, leek, and green onions on top of the fish and drizzle with soy sauce. Heat the oil in a saucepan until it is very hot; then pour it over the herbs to cook them. Serve immediately.<\/p>\n
Approximately 350 kcal per 100 grams<\/p>\n
– Difficulty: Easy
\n– Preparation Time: 10 minutes
\n– Cooking Time: 25 minutes
\n– Total Time: 35 minutes
\n– Serves: 6 people<\/p>\n\n\n