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Recipe details are AI-generated from the video and may contain errors — for reference only.
In a small saucepan, combine 450 ml water (3 rice cups), 5 tbsp soy sauce, 2 tbsp fish sauce, 2 tbsp rock sugar, and 1 tbsp rice wine. Turn on the heat.
local_fire_departmentMedium heat until simmeringWatch out
Keep an eye on the heat so the mixture does not boil over.
Add 0.5 tsp licorice powder, 5g crushed old ginger, 25g cilantro (mainly stems), and 30g daikon radish peel to the sauce to enhance fragrance and sweetness.
local_fire_departmentMedium heatWatch out
Do not add too much licorice powder, or the sweetness will overpower the savory flavor.
Once boiling, reduce to low heat and simmer gently for 10 minutes. Turn off the heat, cover, and let it steep for 3 minutes.
local_fire_departmentReduce to low heat, then off heat to steepWatch out
Keep the simmer gentle to prevent excessive evaporation of the sauce.
Be careful when trimming tough fish fins with shears to avoid puncture injuries from sharp spines.
Rinse 1 sea bass (600-700g), thoroughly remove dark membranes and blood clots inside the belly, and trim off the tail and side fins using kitchen shears.
Watch out
Blood clots and dark membranes inside the fish belly cause fishiness
scrub them clean completely
Hold the knife firmly when scoring the fish to prevent the blade from slipping.
Use a knife to make a deep incision along the inner side of the backbone until hitting the bone, allowing the thick meat to lay flat, then place the fish onto a steaming plate.
Watch out
Cut only until you touch the center backbone
do not slice through the bone
Drizzle 1 tbsp rice wine evenly over the fish skin, and lift open the incision on the back to drizzle inside.
Watch out
Make sure wine reaches inside the back cut to remove odor from the thick meat.
Drizzle 0.5 tbsp salad oil from the head down the body, using the back of a spoon to spread it evenly so the skin gains a shiny luster after steaming.
Watch out
An even thin oil coating protects the fish skin from breaking or tearing during high-heat steaming.
Keep hands and face away from the steam vent when removing the lid to avoid severe steam burns.
Add water to a steamer or wok, bring to a full boil on high heat until steam billows out. Place the fish plate inside, cover tightly, and steam on high heat for 12 minutes until cooked through.
local_fire_departmentHigh heat for 12 minutesWatch out
Always enter the fish into a pre-steamed pot and steam on high heat
overcooking makes the meat tough
Use heat-resistant gloves or a plate retriever when handling the hot steaming plate.
Remove the plate from the steamer and pour off all the watery fish liquid on the plate. Then, carefully pour the hot prepared soy sauce mixture around the edges of the plate.
Watch out
Completely discard the steaming liquid to eliminate fishy odors. Pour sauce around the plate, not over the fish.
Mix the julienned scallions (1 stalk), ginger (30g), cilantro (4 sprigs), and red chili (0.5 piece) together, then pile them on top of the fish.
Watch out
Pile the julienned aromatics neatly in the center so the hot oil can hit all of them evenly.
Pouring hot oil over moist aromatics causes sizzling splatter; keep your hands and body at a safe distance.
Heat 3 tbsp salad oil and 1 tbsp sesame oil in a small pan until smoking. Spoon the piping hot oil over the julienned scallion garnish and fish skin to sizzle and release aromatic flavors before serving.
local_fire_departmentHigh heat until oil smokesWatch out
Oil must be hot enough to sizzle the aromatics
cold oil will make the dish greasy
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