Steamed Sea Bass, Cantonese Style


  • 1 1 ½-lb. whole sea bass (or striped bass) with head and tail, cleaned, scaled, and gills removed
  • ¼ cup plus 2 tablespoons white wine
  • 3 cloves garlic, coarsely chopped (approx. 2 tablespoons)
  • 4 tablespoons chopped scallions, including greens
  • 2 tablespoons finely minced fresh ginger
  • 2 teaspoons sugar
  • ¼ cup olive oil
  • + 1 more ingredients
    • 3 tablespoons soy sauce

1. Rinse the fish inside and out with 1/4 cup of wine. 2. Select a round or oval platter that's large enough to hold the fish but will fit inside the top of a steaming utensil. This could be a traditional Chinese bamboo or metal steamer, or a Western-style clam steamer. 3. Place the fish on the...

View full recipe at SpringPad


Best Wine Deals

See More Deals

Snooth Media Network