Hong Kong-style Chilean Sea Bass Recipe

1. Rinse 1 cup short-grain sticky rice under cold water until the water runs clear to remove excess starch; drain in a fine-mesh sieve for 10 minutes.

2. Combine rinsed rice and 1.1 cups water in a small saucepan. Add 0.125 tsp salt, 0.5 tsp rice vinegar and 0.25 tsp sugar if using. Let soak 20–30 minutes for best texture (optional but recommended).

3. Bring to a gentle boil over medium heat, then reduce to the lowest simmer, cover tightly and cook 12–14 minutes without lifting the lid. After cooking, remove from heat and let stand, covered, for 10 minutes. Fluff gently with a fork before serving.

4. Pat the sea bass fillets dry with paper towels. Lightly score the skin side (3 shallow diagonal slashes) to help even cooking and prevent curling. Season both sides with 0.5 tsp kosher salt and 1 tsp white pepper; set aside 5 minutes.

5. In a small bowl, whisk together 3 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tsp granulated sugar, 1 tsp toasted sesame oil, 1 tbs julienned ginger and 1 tsp vegetable oil. Stir until sugar dissolves to make the marinade/sauce base.

6. Place each fillet on a heatproof plate that will fit in your steamer (arrange the fillets skin-side down). Spoon half of the marinade mixture evenly over the top of each fillet. Scatter the 1 tbs thinly sliced ginger and the 2 thinly sliced scallion white/green parts on and around the fish.

7. Prepare a steamer: bring an inch or two of water to a simmer in a wok or large pot fitted with a steamer rack, or use a bamboo steamer. Once water is steaming (not rolling boil), carefully place the plate(s) with fish into the steamer, cover, and steam over medium-high heat for 6–8 minutes for 1-inch-thick fillets (adjust +/- 1–2 minutes depending on thickness). The fish is done when opaque and flakes easily with a fork; internal temperature ~125–130°F (52–54°C) for moist texture.

8. While the fish steams, pour the reserved 0.25 cup chicken or light fish stock into a small saucepan with 0.5 tsp dark soy (optional), 1 tsp brown sugar, and the 2 thinly sliced garlic cloves. Warm gently until sugar dissolves and flavors meld, then keep warm.

9. When fish is done, carefully remove plate from steamer. Spoon warmed sauce over the fillets, then heat 1 tsp vegetable oil until just smoking and pour over the fish (use caution) to slightly sizzle the ginger/scallions and release aroma. Finish with a light drizzle of 1 tsp toasted sesame oil.

10. Heat 1 tsp vegetable oil in a large skillet or wok over medium-high heat. Add 1 clove minced garlic and stir for 15–20 seconds until fragrant but not browned.

11. Add the 6 cups baby spinach in batches, tossing constantly until just wilted (about 1–2 minutes). Season with 0.5 tsp light soy sauce, 1 tsp sesame oil and 0.25 tsp salt. Toss to combine and remove from heat immediately to keep bright green color.

12. Transfer wilted spinach to a serving bowl or place alongside the steamed fish on the plate.

13. Taste the fish sauce and adjust: add a few drops more soy if it needs salt, or a pinch of sugar if you want a sweeter profile. Scatter thin julienned scallion green parts, fresh cilantro leaves and toasted sesame seeds over the fish.

14. If you like heat, add thin slices of fresh red chili or a small drizzle of chili oil to the fish.

15. Serve each steamed sea bass fillet over a mound of sticky rice with a portion of wilted spinach on the side. Spoon any remaining pan sauce over the rice and fish.