Recipe of Quick Cantonese Steamed Whole Sea Bass

Hello everybody, it's me, Dave, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, Simple Way to Make Any-night-of-the-week Cantonese Steamed Whole Sea Bass. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Cantonese Steamed Whole Sea Bass, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cantonese Steamed Whole Sea Bass delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cantonese Steamed Whole Sea Bass is 1-2 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Cantonese Steamed Whole Sea Bass estimated approx 10-15 minutes.

To begin with this recipe, we must prepare a few components. You can cook Cantonese Steamed Whole Sea Bass using 9 ingredients and 9 steps. Here is how you can achieve that.

This dish is a classic and comforting Chinese family dish. Type of fish - sea bass - red snapper - branzino (I used this type of fish for this recipe) Equipment - steamer OR - can use a large pot with a metal rack

Ingredients and spices that need to be Take to make Cantonese Steamed Whole Sea Bass:

1. 1 lb fresh whole sea bass (cleaned)
2. 1 knob (about 4-5 inches) of ginger (sliced to match sticks)
3. 1-3 stalks green onions (sliced to strips)
4. 3-5 stalks cilantro (optional, but adds so much flavour)
5. 1/4 cup light soy sauce
6. 1/4 cup vegetable oil
7. 1 tbsp chinese wine or rice wine
8. salt to taste
9. pepper to taste

Steps to make to make Cantonese Steamed Whole Sea Bass

1. Cut the ginger into match sticks and cut the green onions into strips. Split the ginger into 3 piles and the green onions into 2 piles.
2. Clean the fish and pat dry. Sprinkle some salt and pepper over both sides of the fish.
3. Put some ginger in the cavity of the fish
4. Using a steam proof plate - place some ginger on it, place the fish on the top, then top it off with the rest of the ginger and one pile of green onions
5. Put some water into your steamer. Turn it on to high heat and wait for the water to boil. After the water has a running boil, reduce the heat to medium. Put the dish into the steamer and cover it. Let it steam for about 8-10 minutes, depending on the thickness of the fish.
6. While the fish is steaming, start to heat up the soy sauce, wine and oil in a pot. You may want to time this so that the oil is barely smoking to when the fish is done steaming.
7. Once the fish is done steaming, take it out. Place the cilantro and the rest of the green onions on top.
8. Please be careful with this step - put the hot oil on to the fish and you should hear the green onions sizzle.
9. Serve immediately

While that is in no way the end all be all guide to cooking quick and easy lunches it is good food for thought. The stark reality is that will get your own creative juices flowing so you can prepare wonderful lunches for the family without needing to do too horribly much heavy cooking at the process.

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