Hong Kong Style Sea Bass

Delight your taste buds with this Hong Kong Style Sea Bass, a perfectly steamed whole fish infused with aromatic ginger, scallions, and a savory soy-based sauce. This traditional Cantonese recipe is a testament to the art of simple yet sophisticated cooking, relying on fresh ingredients and delicate techniques to let the natural sweetness of the sea bass shine. Topped with sizzling hot oil and garnished with vibrant cilantro, this dish pairs beautifully with steamed white rice or crisp vegetables for a complete and elegant meal. Ready in just 35 minutes, this light and flavorful recipe is ideal for a special dinner or celebration.

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 1 pound Sea bass (whole, cleaned and scaled)
• 2 inches Fresh ginger
• 3 stalks Scallions
• 3 tablespoons Light soy sauce
• 1 tablespoon Dark soy sauce
• 1 teaspoon Sesame oil
• 1 teaspoon Sugar
• 2 tablespoons Vegetable oil
• 2 tablespoons Water
• 1 handful Cilantro (optional, for garnish)
• 0.5 teaspoon Salt
• 0.25 teaspoon White pepper

Directions

Step 1

Clean the sea bass thoroughly and pat it dry. Make two or three diagonal slits on both sides of the fish to ensure even cooking and better absorption of the flavors.

Step 2

Rub the fish inside and out with salt and white pepper. Set aside.

Step 3

Peel the ginger and cut it into thin julienne strips. Wash the scallions and cut them into 3-inch sections. Separate the white and green parts of the scallions.

Step 4

Place the sea bass on a heat-proof plate that fits inside a steamer. Scatter half of the ginger and the white parts of the scallions over the fish.

Step 5

Set up a steamer: Fill a wok or large pot with about 2 inches of water and bring to a boil. Place the plate with the fish in the steamer basket, cover, and steam over medium heat for 10-12 minutes, or until the fish is just cooked through. Check by inserting a fork into the thickest part of the fish—it should flake easily.

Step 6

While the fish is steaming, prepare the sauce. In a small saucepan, combine light soy sauce, dark soy sauce, sesame oil, sugar, and water. Heat over low heat until the sugar is dissolved. Remove from heat and set aside.

Step 7

Once the fish is done steaming, carefully remove it from the steamer. Discard the liquid from the plate and transfer the fish to a clean serving plate.

Step 8

Heat the vegetable oil in a small pan until it is hot but not smoking. Scatter the remaining ginger and green parts of the scallions over the fish, then carefully pour the hot oil over the top to sizzle the aromatics.

Step 9

Drizzle the prepared soy sauce mixture evenly over the fish.

Step 10

Garnish with fresh cilantro if desired. Serve immediately with steamed white rice or vegetables.

Nutrition Facts

Serving size	672.9 grams (672.9g)

Amount per serving	% Daily Value*
Calories	1005

Total Fat 60.90g	78%
Saturated Fat 11.20g	56%
Polyunsaturated Fat 22.60g
Cholesterol 227mg	76%
Sodium 5345mg	232%
Total Carbohydrate 16.30g	6%
Dietary Fiber 2.00g	7%
Total Sugars 5.60g
Protein 100.00g	200%

Vitamin D 1814IU	9072%
Calcium 104mg	8%
Iron 4mg	23%
Potassium 1838mg	39%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.1%

Protein: 39.5%

Carbs: 6.4%