Steamed Ginger Sea Bass
6 servings
30 minutes
Ginger steamed sea bass is a refined dish of European cuisine that combines the tenderness of sea fish with the sophistication of Eastern spices. This recipe represents a harmony of flavors: the light spiciness of ginger, the depth of soy sauce, and the elegance of sherry give the fish an extraordinary richness. The tradition of steaming fish comes from Asian cuisine, where this method preserves its natural juiciness. Cracklings add a pleasant textural contrast, while lime and cilantro refresh the taste. The dish is perfect for a light dinner or festive table, highlighting the natural sweetness of sea bass and elevating its flavor to a new level. This delicacy will delight gourmets and connoisseurs of exquisite combinations.
1
Clean the fish, remove the innards and gills. Mix light soy sauce with sherry, one tablespoon of peanut oil, two tablespoons of sesame, and grated ginger. Rub this mixture on the fish inside and out and let it marinate in the refrigerator for ten minutes.
- Light soy sauce: 2 tablespoons
- Sherry: 2 tablespoons
- Peanut oil: 1 tablespoon
- Sesame oil: 3 tablespoons
- Ginger: 50 g
2
After that, place the fish in the steamer and cook according to the specific steamer's capabilities — usually for about fifteen to twenty minutes.
- Sea bass: 6 pieces
3
Meanwhile, fry the sliced fat until crispy. Mix dark soy sauce, sugar, lime juice and zest, finely chopped onion, cilantro, and onion oil (made in advance and stored for a week in the fridge, boil 500 grams of chopped green onions for half an hour with 300 ml of peanut oil). Add the crispy bits to the sauce.
- Salo (cured pork fat): 200 g
- Dark soy sauce: 1 tablespoon
- Sugar: 1 teaspoon
- Lime: 2 pieces
- Spring onion: 50 g
- Cilantro: 50 g
- Onion oil (fried shallot oil): 2 tablespoons
4
When serving, pour sauce over each fish, ensuring even distribution of the cracklings.
- Salo (cured pork fat): 200 g
