Chef’s Special Steam Bass Recipe

Rinse and score

Rinse the sea bass under cold water and pat dry thoroughly with paper towels. Make three diagonal shallow cuts on each side of the fish (about 1/3-inch deep) to allow seasoning and steam to penetrate.

Salt and season

Rub 1 tablespoon coarse kosher salt inside the cavity and lightly on both sides of the fish. Sprinkle ground white pepper evenly over both sides. Drizzle 1 tablespoon Shaoxing wine inside the cavity and over the fish. Let rest while preparing aromatics (5–10 minutes).

Prepare aromatics

Peel and julienne half the ginger into thin matchsticks (reserve larger slices). Trim green onions: separate the white bottoms from the green tops. Slice the white parts into 5–6 cm lengths; cut the green tops into long thin julienne. Cut cilantro roughly for garnish. If using red chile, slice thinly on the diagonal and remove seeds if you want less heat.

Choose a heatproof shallow plate or platter that fits inside your steamer or wok. Lightly coat the plate with 1 teaspoon neutral oil to prevent sticking.

Arrange half of the ginger slices and the white parts of the green onions on the plate as a bed. Place the fish on top, belly side down. Tuck a few ginger slices and a couple of green onion pieces into the cavity and slits. Drizzle the fish with the remaining 1 tablespoon light soy sauce.

Bring 1500 ml water to a rolling boil in a wok or large pot fitted with a steaming rack. When water is boiling vigorously, carefully lower the plate with the fish onto the rack. Cover and steam over high heat for 8–12 minutes depending on size: steam about 8 minutes per 500 g (1 lb). For a 600–800 g bass, steam 10–11 minutes. Do not over-steam; flesh should flake easily and be opaque.

To check doneness, insert a thin knife at the thickest part near the backbone; flesh should separate from bone and be opaque. When done, turn off heat and leave covered for 1 minute.

While the fish steams, combine 2 tablespoons light soy sauce, 1 teaspoon oyster sauce (if using), 1 teaspoon sugar and 1 teaspoon sesame oil in a small heatproof bowl.

Heat 3 tablespoons vegetable oil in a small saucepan until very hot but not smoking (about 180–200°C / 360–400°F). You want it shimmering so it sizzles when poured.

When the fish is done, carefully transfer the hot plate (use pot holders) to a larger serving plate if desired. Scatter the reserved julienned ginger, the green onion tops, cilantro and sliced red chile over the hot fish.

Pour the soy/oyster/sesame mixture evenly over the fish. Immediately and carefully pour the hot oil over the ginger and scallion garnish — the oil will sizzle and release the aromatics' fragrance, slightly cooking the ginger and scallion and warming the sauce. Taste and adjust: add a touch more light soy if you want saltier. Serve immediately.

Serve the steamed bass hot, alongside steamed rice and light vegetable sides. Leftovers can be refrigerated up to 24 hours; reheat gently to preserve texture. If you prefer a brighter finish, add a squeeze of fresh lime or lemon over the fish before serving.