CantoneseMedium 22 min serves 2 Gluten-free

Ginger Steamed Sea Bass

Name: Ginger Steamed Sea Bass
Total time: 22 min
Yield: 2 servings
Cuisine: Cantonese
Ingredients: whole sea bass, scaled and gutted; ginger, cut into fine julienne; light soy sauce; Shaoxing wine; neutral oil

姜丝蒸鲈鱼 · jiāng sī zhēng lú yú

家庭快手版 · Home version: Ginger-only version — no scallion, pure ginger heat.

Some people can't eat scallions. This version is for them — pure ginger heat without any onion family. The result is a cleaner, sharper flavor profile that lets the fish shine.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

Quick & Easy Seafood Healthy & Light

Ingredients

whole sea bass, scaled and gutted整鲈鱼（已去鳞去内脏）🛒 local600 g
ginger, cut into fine julienne生姜，切细丝🛒 local60 g
light soy sauce生抽🏮 asian30 ml
Shaoxing wine绍兴酒🏮 asian15 ml
neutral oil食用油🛒 local45 ml

🌶️ Adjust to your taste

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Instructions

1Score fish deeply on both sides. Rub with Shaoxing wine and stuff cavity with half the ginger.
姜是主角，量要给足
2Scrape scales and remove gills. Ask the fishmonger to gut the fish, but rinse the cavity thoroughly.
腹腔血污是腥味来源
3Bring steamer water to a boil. Place fish in steamer, cover tightly.
水开再放鱼
4Pat the fish completely dry inside and out. This is critical — moisture prevents proper steaming.
水分是敌人
5Steam on high for 8 minutes. The fish is done when flesh flakes easily.
8分钟是600g鱼的黄金时间
🔍 Look for High heat 8 分钟 · 8 minutes
Visual: 切口处鱼肉变白不透明Flesh turns opaque white along cut lines
You know it's right when: 叉尖插入鱼身最厚处轻松滑入Fork slides into thickest part easily
6Remove, discard old ginger. Cover fish with fresh ginger julienne. Pour hot oil over — it should sizzle. Drizzle soy sauce around the plate.
热油淋姜丝，香气瞬间爆发

Tips

· This is for ginger lovers — don't skimp on the ginger.
· The gingerJulienne should be paper-thin for best texture.
· Serve immediately — the ginger continues cooking from residual heat.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I skip Shaoxing wine? What's the substitute?

Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.

Source: HǎoWèi substitution engine

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide