Steamed sea bass with ginger and green onions
8 servings
30 minutes
Steamed sea bass with ginger and green onions is a harmony of tenderness and spiciness in one dish. This culinary composition draws inspiration from Asian traditions, where steaming preserves the fish's natural flavor and makes it exceptionally juicy. Ginger adds a slight sharpness and warming aroma, while green onions refresh and add a crunch. Final touches of soy sauce and hot oil reveal depth of flavor, giving the fish richness and a delicate caramelized texture. It's the perfect dish for health enthusiasts: minimal processing retains the fish's beneficial properties, while the combination of ingredients offers refined gastronomic pleasure. It pairs wonderfully with light vegetable sides or fragrant rice, turning the meal into a true art of taste.
1
Peel the ginger and slice it into thin round pieces. Place half of the ginger slices at the bottom of a 30-centimeter plate, and on top, place the cleaned and gutted fish. Stuff the fish's belly with the remaining ginger slices.
- Fresh ginger: 30 g
- Sea bass: 3 kg
2
Pour water into a deep and wide pan or wok so that it covers the bottom with a layer of 2-2.5 cm. Bring to a boil.
3
Crumple a piece of foil 45-50 cm long and twist it into a tight circle, place it at the bottom of the pan and set a plate with stuffed fish on top. Cover the pan with a lid and cook over medium heat for about fifteen minutes. If possible, cook all the fish at once; if not, do it in batches.
4
Remove the lid, use kitchen tongs to lift the plate with the cooked fish slightly, grab it with a kitchen towel, and take it out of the pan. Place it on a rack to drain excess liquid.
5
Sprinkle the fish with rice wine and soy sauce, and top with finely chopped green onions. Heat oil in a small saucepan over high heat until it starts to smoke, then pour it over the fish. Serve immediately.
- Mirin: 2 tablespoons
- Light soy sauce: 50 ml
- Spring onion: 50 g
- Vegetable oil: 50 ml
