Cantonese Steamed Seabass
Qingzheng seabass is a Cantonese steamed fish dish where a scored seabass is rubbed with julienned ginger and rice wine, then steamed on high heat for ten to twelve minutes. A light sauce of soy and sugar is poured over the cooked fish, shredded scallions are piled on top, and sizzling hot oil is drizzled over everything to release an intense burst of allium fragrance. The fish flesh stays moist with its flaky grain intact, and the soy dressing is deliberately restrained so the seabass's own mild, clean taste remains the focus. The simplicity of the preparation and the dramatic finish of hot oil over scallions represent the Cantonese philosophy of letting quality ingredients speak for themselves.
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Instructions
- 1
Score the seabass, rub with ginger and rice wine, and rest 10 minutes.
- 2
Boil steamer water and place fish on a heatproof plate.
- 3
Steam on high for 10-12 minutes until fully cooked.
- 4
Mix soy sauce and sugar, then pour over fish.
- 5
Top with scallions and pour hot oil to release aroma.
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