Ingredients List
- 1 whole seabass
- Young ginger (cut into thin strips)
- 1 tablespoon Shaoxing wine
- 2 tablespoons cooking oil (vegetable or canola oil)
Soy sauce dressing
- 2 tablespoons Shaoxing wine
- 4 tablespoons light soy sauce
- A dash of sesame oil
- 2 tablespoons water
- Rock sugar to taste (I usually add about 25-30g. Add less if you prefer a less sweet sauce)
- White pepper powder to taste
To garnish
- Coriander leaves
- Spring onion
Cooking Instructions
- Mix the ingredients of the soy sauce dressing and set it aside
- Drizzle 1 tbsp Shaoxing wine on top of the fish
- Place ginger strips on the fish
- Steam the fish at high heat for about 8-9 minutes
- Once steamed, remove the fish from the steamer and discard all the fluid from the fish
- Remove the steam ginger strips
- Place a fresh set of ginger strips on the fish
- Heat up the cooking oil in a pan
- Pour the hot oil over the fish
- Using the same pan, add the soy sauce mixture and heat until it boils
- Pour the bubbling soy sauce dressing over the fish
- Garnish with cilantro and spring onion
- Serve immediately and enjoy!
Important Notes
- Do not oversteam the fish
- 8-9 minutes of steaming should be sufficient for a fish that has been out of refrigerator for about 30-50 minutes
- Make sure the oil is piping hot before pouring it evenly over the entire steamed fish
