Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, cantonese steamed whole sea bass. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Cantonese Steamed Whole Sea Bass is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. Cantonese Steamed Whole Sea Bass is something which I have loved my entire life. They’re fine and they look fantastic.

Make a few diagonal slashes on both sides of the sea bass. I check the fish's eyes - if they are opaque then I find the fish is ready. Today, we are going to show you our recipe for the classic and dare I say, one of the most delicious Cantonese Style Steamed Sea-bass. This dish is very popular dish amongst the Cantonese region and is a must for Cantonese family gatherings.

To get started with this recipe, we must first prepare a few components. You can have cantonese steamed whole sea bass using 9 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Cantonese Steamed Whole Sea Bass:

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

Steamed fish is an easy way to prep fish and at the same time keep the original flavor of the fish. In this recipe, a whole sea bass, ginger, and spring onions are steamed to perfection and then topped with soy sauce, sugar, and hot oil. But preparing, cooking, and serving whole fish has its challenges, so many choose the easier fillet option. Note: if you'd like to do the whole fish version of this recipe, head to our Cantonese Steamed Whole Fish post for a complete tutorial on how to cook and serve it.

Instructions 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. Use a steam proof plate. Place some ginger on the bottom. Place the fish on top. Put some ginger into the cavity of the fish. Then put the rest of the ginger on top of the fish.
4. Put some green onions on top of the fish as well.
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, you can create the sauce.
7. 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.
8. Once the fish is done steaming, take it out. Place the cilantro and the rest of the green onions on top.
9. Please be careful with this step - put the hot oil on to the fish and you should hear the green onions sizzle.
10. Serve immediately

But preparing, cooking, and serving whole fish has its challenges, so many choose the easier fillet option. Note: if you'd like to do the whole fish version of this recipe, head to our Cantonese Steamed Whole Fish post for a complete tutorial on how to cook and serve it. Fresh whole striped bass or black seabass are great options for that one! A classic and popular dish, this Cantonese style steamed fish is a fast and tasty way to prepare any type of white fleshed whole fish or fillet. Cover the pan tightly and gently steam the fish until it is just cooked.

So that is going to wrap it up with this special food cantonese steamed whole sea bass recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!