Dinner

Cantonese Steamed Whole Sea Bass

Name: Cantonese Steamed Whole Sea Bass
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Yield: 2 servings
Ingredients: 1 whole black sea bass (about 700 g), scaled and gutted; 140 g jasmine rice; 210 ml water (for the rice); 1 tsp fine sea salt; 2 tbsp Shaoxing wine; 5 cm piece ginger: half sliced into coins, half cut into fine threads; 4 scallions: 2 halved lengthwise into lengths, 2 cut into fine threads; 1 red chili, cut into fine threads; 2 1/2 tbsp light soy sauce; 1 tsp sugar; 2 tbsp hot water; 1 1/2 tbsp neutral oil (for sizzling); 250 g gai lan (Chinese broccoli), ends trimmed; 2 tsp neutral oil (for the gai lan); 3 garlic cloves, thinly sliced; 2 tsp oyster sauce; 1/2 tsp toasted sesame oil; small handful cilantro sprigs

A whole sea bass is scored, stuffed with ginger and Shaoxing wine, and steamed until it is barely set and pearly. It is then crowned with silky threads of scallion and ginger and flashed with smoking-hot oil at the table for a dramatic sizzle. Glossy garlic gai lan and fragrant jasmine rice complete a banquet-worthy centerpiece.

852calper serving 74gprotein 74gcarbs 26gfat 35min prep 30min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this