Ingredients
- 1 lb sea bass fillet - (about 1" to 1½" thick)
- 1 piece ginger - (1" long)
- 4 to 6 garlic cloves
- 1 green onion
- ¼ cup soy sauce
- 1 tsp sesame oil Use pure sesame oil that has not been mixed with other oils (check label for ingredients). I am partial to the more pronounced aroma of black sesame oil.
- ½ tsp powdered dried red chile
- ½ tsp rice vinegar Instead of rice vinegar, I sometimes prefer to use a little more of the milder Chinese black vinegar, whose musky flavor mixes wonderfully with the dark soy sauce. Skip or cut back on the powdered dried chile if you wish the to be mild tasting.
- 2 tsp sugar
Make it step by step
- Place the fish in a 2- to 3-inch deep heat-proof serving dish that fits inside the rack of a stacked steamer.
- If you do not have a steamer, use a pot large enough and deep enough to accommodate the dish for steaming.
- Peel the ginger and slice into thin pieces.
- Stack several pieces at a time and cut into fine slivers.
- Peel the garlic cloves and slice into thin oval pieces.
- Arrange both evenly over the fish.
- Cut the green onion into 2-inch segments, using both the white and most of the green parts.
- Then cut each segment lengthwise into fine slivers.
- Set aside.
- In a small bowl, combine the soy sauce, sesame oil, powdered chile, vinegar and sugar.
- Stir well to blend.
- Spoon over the without dislodging the garlic and ginger.
- Bring 2 inches of water to a boil in a steamer pot before placing the dish holding the on a rack above it.
- Or, if substituting with a large pot, fill with 1 to 1½ inches of water, place a trivet, inverted bowl, or a vegetable steamer rack with the handle removed, inside the pot to lift the dish holding the fish from the bottom of the pot.
- Bring to a boil, then cover and steam over medium heat for about 10 minutes (steaming time will depend on the thickness of the fillet).
- Then reduce heat to low, lift the cover and wait for the hot burst of steam to dissipate before sprinkling the slivered green onion over the top of the fish.
- Replace cover, return heat to medium and steam 1 to 2 minutes longer, or until the fish is cooked through.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.