Steamed Sea Bass, Cantonese Style

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

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   Select a round or oval platter that's large enough to hold the fish but will fit inside the top of a steaming utensil.

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   This could be a traditional Chinese bamboo or metal steamer, or a Western-style clam steamer.

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   Place the fish on the platter and set platter in the top of the steamer.

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   Cover and steam over boiling water 10 to 15 minutes.

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   4.

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

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    5.

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    Check fish for doneness.

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    When cooked, the flesh will be white and pull easily from the bones.

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

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    6.

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

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    Cook, stirring until the sauce boils.

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    7.

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

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    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.