Steamed Sea Bass with Scallion Oil
葱油鲈鱼 · cōng yóu lú yú
My grandfather in Guangzhou ran a tiny fish stall near Huangsha Market — he’d pick live sea bass at dawn and steam them for lunch with scallions from his rooftop garden. He always said, 'The fish must swim into the pot, not float in it.'
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- whole sea bass (skin-on, scaled, gutted, ~500 g)整条海鲈鱼（带皮、已刮鳞去内脏，约500克）🛒 local1 pc
- scallions小葱🛒 local60 g
- peanut oil or vegetable oil花生油或植物油🛒 local60 ml
- light soy sauce生抽🏮 asian15 ml
whole sea bass (skin-on, scaled, gutted, ~500 g): Ask fishmonger to scale and gut. Substitute: whole tilapia or snapper (firmer flesh, milder flavor).
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Instructions
1Score both sides of fish with three 1-cm-deep diagonal cuts. Rub inside and out with ½ tsp salt and 1 tsp Shaoxing wine. Stuff cavity with 2 slices ginger and 2 scallion whites.
划刀、抹盐酒、塞姜葱
🔍 Look for 3 分钟 · 3 minutesVisual: 刀口微张，鱼身表面微黏不湿。Cuts gape slightly; fish surface feels tacky, not wet.
You know it's right when: 盐粒经揉搓后完全溶解。Salt crystals dissolve completely upon rubbing.
2Place fish on a heatproof plate. Steam over high heat for 10 minutes (for 500 g fish) until flesh flakes easily with a fork and turns opaque white.
大火足时
🔍 Look for High heat 10 分钟 · 10 minutesVisual: 鱼肉呈珍珠白，沿肌理自然分离。Flesh is pearly white and separates cleanly along muscle lines.
You know it's right when: 盘底渗出清亮汁水（非乳白浑浊）。Clear liquid pools around fish (not milky or cloudy).
3Carefully pour off any accumulated water from the plate. Discard ginger and scallion whites. Scatter ¼ cup fresh scallion greens over hot fish.
倒汁、去姜葱、铺新葱
🔍 Look for 1 分钟 · 1 minuteVisual: 葱绿微蔫但仍鲜绿。Scallions wilt slightly but retain bright green color.
You know it's right when: 葱下鱼身仍明显冒热气。Fish surface steams visibly beneath scallions.
4Heat oil in a small saucepan over medium-high heat until shimmering (170°C / 340°F). Immediately pour hot oil over scallions — it should sizzle loudly and bubble vigorously.
热油激香
🔍 Look for Medium-high 1–2 分钟 · 1–2 minutesVisual: 油面微泛涟漪并泛光，见细缕青烟。Oil ripples and shimmers; thin wisps of smoke rise.
You know it's right when: 淋油瞬间发出持续响亮‘滋啦’声。A loud, sustained sizzle occurs on contact.
5Drizzle light soy sauce evenly over fish. Let rest 1 minute before serving with steamed rice.
生抽提鲜，稍候入味
🔍 Look for 1 分钟 · 1 minuteVisual: 生抽在鱼纹间形成薄层，不漫溢。Soy sauce pools lightly in fish crevices without flooding.
You know it's right when: 葱香由生辣转为焦香微甜。Aroma shifts from raw scallion to toasted, savory-sweet.
Tips
- · Pat fish dry before seasoning — moisture prevents proper steaming and dilutes flavor.
- · Use only the green parts of scallions for garnish; white parts go into the cavity for aroma.
- · If using frozen bass, thaw fully and pat *very* dry — excess water causes mushy texture.
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
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
I only have 30 minutes. Which recipes should I pick?
Look for the 'Quick' filter (≤30 min) — tomato & egg, egg fried rice, scallion pancakes, beef & broccoli, and mapo tofu (if you have doubanjiang) all fit. Prep tip: mise-en-place everything first; the actual cooking is usually under 10 minutes.
Source: HǎoWèi recipe collection
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