CantoneseMedium 35 min serves 2 Gluten-free

Steamed Sea Bass (清蒸鲈鱼)

Name: Steamed Sea Bass (清蒸鲈鱼)
Total time: 35 min
Yield: 2 servings
Cuisine: Cantonese
Ingredients: whole sea bass, scaled and gutted; light soy sauce; scallions, cut into 5 cm strips; ginger, sliced into rounds; neutral oil (canola or vegetable); shaoxing wine; sugar; cooked white rice (for serving)

清蒸鲈鱼 · qīng zhēng lú yú

家庭快手版 · Home version: Family version: whole steamed fish with scallion oil — Cantonese technique for maximum freshness.

Steamed sea bass is one of the most celebrated dishes in Cantonese cuisine. The philosophy is simple: the fresher the fish, the less you need to do. A whole fish is steamed until just cooked, then doused with a sizzling pour of soy sauce and hot oil infused with scallions and ginger. The result is impossibly tender white flesh with a clean, sweet sea flavor. It is a dish made for hosting guests or celebrating a special occasion — but simple enough for a Wednesday night.

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鲈鱼（去鳞去内脏）🛒 local1 fish (about 500 g)
light soy sauce生抽🏮 asian3 tbsp
scallions, cut into 5 cm strips小葱段🛒 local4 stalks
ginger, sliced into rounds姜片🛒 local4 slices
neutral oil (canola or vegetable)食用油🛒 local3 tbsp
shaoxing wine料酒🏮 asian1 tbsp
sugar糖🛒 local1/2 tsp
cooked white rice (for serving)白米饭（配饭）🛒 local2 bowls

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Instructions

1Pat the fish completely dry with paper towels. Score both sides deeply: make 3 diagonal cuts (about 2 cm deep) on each side, stopping at the bone. Rub the cavity and cuts with Shaoxing wine and a pinch of salt. Stuff the cavity with half the ginger slices and scallion whites. Let rest 10 minutes.
🔍 Look for
Visual: 鱼皮干爽紧致，切口露出白色鱼肉Fish skin dry and taut, cuts open to reveal white flesh
You know it's right when: Wine aroma when rubbing cavity
2Bring a large pot of water to a rolling boil. Place a heatproof plate or steamer rack in the steamer. Lay the fish on the plate, on top of remaining ginger slices. Cover and steam on high heat for 8 minutes.
🔍 Look for
Visual: 切口处鱼肉变白 opaqueFish flesh turns opaque white around the cuts
You know it's right when: 8 minutes for a 500g fish — do not oversteam
3Carefully remove the plate. Discard the cooked ginger and scallions from inside. Pour off any steaming liquid from the plate (this liquid can be fishy). Arrange fresh scallion strips and ginger rounds on top of the fish.
🔍 Look for
Visual: 鱼全熟，最厚处鱼肉能轻松剥落Fish is cooked through, flesh flakes easily at the thickest point
You know it's right when: Fork inserts into thickest part with zero resistance
4Heat neutral oil in a small pan until it just starts to shimmer and smoke (about 2 minutes on high). In a small bowl, mix soy sauce with sugar and a splash of hot water.
🔍 Look for
Visual: 油面起波纹，微微冒烟Oil surface shimmers, faint wisp of smoke rises
You know it's right when: Oil is hot enough to sizzle when scallion touches it
5Pour the hot oil directly over the scallions and ginger on the fish — it will sizzle loudly, releasing the aromatics. Immediately drizzle the soy sauce mixture around (not directly on) the fish. Serve immediately with steamed rice.
🔍 Look for
Visual: 热油在葱上嘶嘶作响，酱油在盘底，鱼身油亮Oil sizzles on scallions, soy sauce pools in the plate, fish gleams
You know it's right when: Aromatic steam rises with ginger and scallion scent

Tips

· The fish must be fresh — ask your fishmonger to scale and gut it. Frozen fish will not work for this recipe.
· Always pour off the steaming liquid before adding the hot oil — that liquid is the source of any fishy taste.
· The sizzling oil step is non-negotiable — it releases the aromatics from the scallions and ginger.
· 2 minutes of high-heat oil is the sweet spot: hot enough to sizzle, not so hot the scallions burn.

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