Chinese Steamed Seabass
Chinese Steamed Seabass is a delicately flavoured dish that highlights the natural taste of the fish, enhanced by aromatic ingredients. Traditionally, this dish is prepared with just spring onions, ginger, and soy sauce, resulting in tender and moist fish. Chef Wing from shanhai modern adds his own flair to the recipe. Serve the steamed seabass with steamed rice and sautéed vegetables for a complete meal, garnished with additional scallions and cilantro for freshness.
Ingredients
- 1 Seabass
- 1 Tbsp Salt (To Sprinkle Over Seabass)
- 3 Dried Shiitake Mushrooms, Soaked and Chopped
- 50g Pork Shoulder (I Used Bacon)
- 2 Tbsp Chinese Dates (I Used Raisins)
- 1 Tsp Hoisin Sauce
- 1 Tsp Sugar
- 1 Tsp Salt
- 25g Ginger, Julienned
- One Bunch Spring Onions, Finely Julienned
- 2 Red Chillies, Finely Julienned
- 4 Tbsp @lkkeurope Fish Seasoning (I Used 3 Tbsp Soy Sauce, 1 Tbsp Rice Wine, 1/2 Tsp Sugar)
- Small Handful Coriander Leaves
Step 1
Generously sprinkle salt on all sides of the seabass.
Step 2
Mix together the mushrooms, pork shoulder, 2 tablespoons of spring onions, dates, hoisin sauce, 1 teaspoon of sugar, and 1 teaspoon of salt.
Step 3
Combine the ginger, spring onions, and chili with ice water; this will help them curl up and look attractive.
Step 4
Spread the mixture evenly on top of the seabass. Place the whole seabass on a plate and set it in a steamer. Steam on high for 10 minutes. Check the fish to ensure its fully cooked—the flesh should be opaque, and the bones should appear slightly translucent. Drain the cooking liquid from the fish.
Step 5
Top the seabass with the drained ginger, spring onions, and chili.
Step 6
Heat 4 tablespoons of vegetable oil until it’s smoking hot, then pour it over the ginger and spring onions on the seabass to make them crispy. Drizzle fish seasoning around the edge of the plate, top with coriander, and enjoy.
