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Qingzheng luyu
Steamed sea bass
清蒸鲈鱼 (qingzheng luyu): Cantonese whole sea bass steamed with ginger and spring onion, finished with sizzling oil
Steamed whole fish is the heart of a Cantonese family dinner in Guangzhou and Hong Kong, and at Lunar New Year it is served whole for abundance. Sea bass steams over ginger until just set, then gets a pour of seasoned soy and a sizzle of hot oil over shredded spring onion that releases a sweet, fragrant aroma. The flesh should be silky and moist. It is low in fat and suitable as part of a balanced diet; serve with greens and a small portion of rice. About 230 kcal and 3 g carbohydrate per portion. The usual mistake is over-steaming: even two minutes too long makes the flesh dry and woolly. Chef's tip: lay the fish on two chopsticks across the plate so steam circulates underneath and it cooks evenly.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 3
Ingredients
- 1 oz fresh gingerhalf sliced, half cut in fine shreds
- 4 spring onions2 halved, 2 finely shredded
- 3 tbsp light soy sauce
- 2 tbsp water
- ½ tsp sugar or sweetener (optional)
- 3 tbsp neutral oil
- 4 coriander sprigs (optional)
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Method
0/6 doneStep 1: Rinse the 1 ½ lb whole sea bass, scaled and gutted and pat dry. Cut two diagonal slashes to the bone on each side.
3 minStep 2: Lay the sliced 1 oz fresh ginger and halved 4 spring onions on a heatproof plate, put the fish on top and tuck a few ginger slices in the cavity.
2 minStep 3: Steam over rapidly boiling water, covered, for 8–10 minutes. It is done when the flesh at the thickest part by the head is opaque and flakes from the bone with a chopstick.
10 minStep 4: Meanwhile warm the 3 tbsp light soy sauce, 2 tbsp water and ½ tsp sugar or sweetener if using in a small pan until just hot.
2 minStep 5: Lift the fish onto a clean warm plate, discarding the cooking ginger and the liquid. Scatter the shredded ginger and shredded spring onion on top.
2 minStep 6: Heat the 3 tbsp neutral oil until it shimmers and just starts to smoke, then pour it carefully over the spring onion so it sizzles. Spoon the hot soy around the fish, add 4 coriander sprigs if you like and serve at once.
2 min
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 30 g
- Carbs
- 3 g
- Fat
- 11 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does qingzheng luyu take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 3 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
- What can I use instead of spring onions?
- Chives, or a little finely sliced onion.
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