CantoneseMedium 25 min serves 2 Gluten-free

Scallion Oil Steamed Sea Bass

Name: Scallion Oil Steamed Sea Bass
Total time: 25 min
Yield: 2 servings
Cuisine: Cantonese
Ingredients: whole sea bass (perch), scaled and gutted; scallions, cut into 5 cm strips; ginger, cut into thin matchsticks; light soy sauce (steaming soy); Shaoxing wine; neutral oil (canola or vegetable)

葱油清蒸鲈鱼 · cōng yóu qīng zhēng lú yú

家庭快手版 · Home version: Restaurant version uses a whole fish steamed in a bamboo steamer; home version uses a plate and a wok.

My mother made this every Sunday. The fish must be steamed in one go — no peeking, no opening the lid. The entire magic is in the hot oil poured over scallions at the end, which sings as it hits the soy sauce.

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 (perch), scaled and gutted整鲈鱼（已去鳞去内脏）🛒 local600 g
scallions, cut into 5 cm strips小葱，切5厘米段🛒 local4 stalks
ginger, cut into thin matchsticks生姜，切细丝🛒 local30 g
light soy sauce (steaming soy)蒸鱼豉油 / 生抽🏮 asian45 ml
Shaoxing wine绍兴酒🏮 asian15 ml
neutral oil (canola or vegetable)食用油🛒 local60 ml

whole sea bass (perch), scaled and gutted: Ask the fishmonger to scale and gut; a whole fish 25-30 cm long is ideal

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Score the fish: make 3 diagonal cuts on each side, down to the bone. Rub with 1 tbsp Shaoxing wine and 5 slices of ginger. Let rest 10 minutes.
切刀深度要到骨，蒸的时候才入味
2Bring water to a rolling boil in a wok or steamer. Place a plate in the steamer, lay fish on it, scatter remaining ginger slices on top.
水开后再放鱼，这是关键
3Steam on high heat for exactly 8 minutes for a 600g fish. Do NOT open the lid during steaming.
时间精准，8分钟正好
🔍 Look for High heat 8 分钟 · 8 minutes
Visual: 切口处鱼肉变白不透明Fish flesh turns opaque white along the cuts
You know it's right when: 蒸汽强劲持续Steam is vigorous and constant
4Remove fish, discard old ginger and scallions. Pour out any watery liquid from the plate. Lay new scallion strips and ginger matchsticks on the fish.
倒掉腥水，是清蒸鱼不腥的关键
5Heat oil until it just begins to smoke. Pour directly over the scallions and ginger — it should sizzle loudly. Drizzle soy sauce around (not directly on the fish). Serve immediately.
油温够高，滋啦一声才是正宗
🔍 Look for High heat 10 秒 · 10 seconds
Visual: 油面微冒青烟，葱丝接触油即蔫软Oil smokes faintly, scallions wilt instantly upon contact
You know it's right when: 油温约200°C——木筷插入后气泡密集Oil is at 200°C — a wooden chopstick inserted bubbles vigorously

Tips

· The fish must be fresh — look for clear eyes and bright red gills.
· Never steam longer than 8-10 minutes for a 600g fish; overcooked fish is dry.
· The hot oil pour is theatrical — do it at the table if you have guests.

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