Cantonese steamed sea bass recipe

1. 1

   Make a few diagonal slashes on both sides of the sea bass.

2. 2

   Put it on a heatproof dish, then place this in your steamer or wok and steam for around 8 minutes until it is cooked and the flesh flakes easily.

3. 3

   I check the fishs eyes - if they are opaque then I find the fish is ready.

4. 4

   If steaming in your wok you can balance it on a ramekin dish then cover with a wok lid or foil.

5. 5

   If you dont have a steamer large enough you could put the fish in an oven proof dish with a little water and soy sauce, cover and cook in the oven at 180 for around 20 minutes until cooked.

6. 6

   After steaming, mop up any excess water that has collected in the dish with kitchen paper, but leave any delicious fish juices alone.

7. 7

   Sprinkle over the salt and sugar and scatter over the ginger, spring onion and pepper.

8. 8

   Heat up the oil in a small pan until its really hot and carefully pour it over the slivers of ginger, spring onion and pepper.

9. 9

   You will hear it sizzle at it hits the raw slivers.

10. 10

    Add the soy sauce and its ready to enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.