Qing Zheng Lu Yu (Cantonese Steamed Sea Bass)
Ultimate Subtraction: Steamed Fish in Cantonese Style with Hot Peanut Oil
Description
The zenith of fish dishes in Cantonese seafood banquets. A fresh whole sea bass is simply steamed with scallion and ginger, drenched in a special sweet soy sauce, and finally splashed with smoking-hot peanut oil over julienned scallions.
Restaurants serving Qing Zheng Lu Yu (Cantonese Steamed Sea Bass)
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Whole sea bass
- Scallion
- Ginger
- Soy sauce
- Sugar
- Peanut oil
- Cooking wine
Instructions
- [Authentic Recipe]
- Scale and gut a fresh sea bass; score the flesh.
- Line a plate with scallion greens and ginger slices; place fish on top. Stuff ginger into the scores and belly.
- Steam on high for 8-
- mins until the eyes pop out.
- Discard the fishy steaming liquid and all original aromatics.
- Transfer fish to a clean plate; pile massive julienned scallions and ginger on top.
- Heat peanut oil until smoking; splash violently over the scallions.
- Pour special sweet soy sauce around the edges.
Learn more Spice, substitutes, tips
Key spices
Substitute with fresh JP sea bass or sea bream fillets
Substitutes at Japanese supermarkets
High
Pairing
Premium Shaoxing Wine / Jasmine Tea
Trivia
Pick up the tender white flesh and julienned scallions, dipping them heavily into the sweet soy sauce at the bottom. The soy sauce blends with fish fat and scallion oil; pouring this over rice is supreme.
Eating tips & etiquette
China, Guangdong Province
Allergen
Seafood, Soybeans, Wheat, Peanuts