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Recipe details are AI-generated from the video and may contain errors — for reference only.
Slit open the belly of 1 fresh sea bass (approx. 600g) and remove viscera (keep fish roe). Use scissors to trim prickly gills, fins, and tail neatly. Wash under running water, scrubbing off all black membrane and blood inside belly until clean, then drain water.
Watch out
Sea bass gills have sharp spines
be careful when cutting to avoid pricking your fingers
Exercise caution when using scissors on tough fins to prevent slipping; wash hands thoroughly with soap after handling raw fish. Raw fish carries bacteria; hands must be washed thoroughly after handling to prevent cross-contamination.
Place washed fish flat on cutting board. Cut along both sides of backbone inside belly to sever bones so belly lays open flat, taking care not to cut through back skin. Score shallow cuts on both sides of fish back about 2cm behind head to ensure even cooking and better presentation.
Watch out
Do not cut all the way through the back skin when severing backbone, otherwise the fish will lose shape during steaming.
Cut 15g ginger into fine julienne strips and slice 30g scallions diagonally. Put processed fish into a large bowl, top with cut ginger/scallion, and pour in 330ml beer. Squeeze ginger and scallions with hands to release juice, rub juice all over fish body and inside belly cavity to marinate.
Watch out
Using beer instead of cooking wine tenderizes the fish and adds aroma
do not omit
Slice 20g ginger and 30g scallions. Arrange a layer of sliced ginger and scallion on the bottom of a serving plate. Remove fish from marinade, clean out internal ginger/scallion, and lay fish spreading flat over the bed. Brush 5ml cooking oil over skin to lock moisture, place a few ginger and scallion slices on top, and sprinkle 1g salt over fish body.
Watch out
Brushing oil onto fish skin locks in moisture, preventing the fish from drying out during steaming.
Bring water in steamer to a rolling boil over high heat. Place the plate with fish onto the steaming rack, cover tightly with lid, and steam on high heat for 10 minutes until the fish is cooked through.
local_fire_departmentHigh heat, steam for 10 minutesWatch out
Ensure water is boiling rapidly before putting fish in
strong steam keeps fish meat tender
While steaming, prepare aromatics: slice 15g garlic and 20g scallion, put in a bowl. Fold 20g green scallion and slice into thin julienne, slice 15g deseeded red chili and 15g ginger into fine julienne. Put green scallion, red chili, and ginger julienne together into a bowl of clean water to soak.
Watch out
Soaking scallion/chili strips in clean water curls them up nicely and removes excess harshness.
In a small bowl, mix 15ml steamed fish soy sauce, 15ml light soy sauce, 15ml oyster sauce, and 5g sugar until dissolved. Heat 10ml oil in wok, fry sliced garlic and scallion until fragrant. Pour in sauce mix and boil on high heat until slightly thickened. Pour sauce through a fine strainer to remove solids.
local_fire_departmentHigh heat boil, about 2 minutesWatch out
Watch heat when simmering sauce
bring to boil briefly to thicken, do not overcook or it will turn bitter
Beware of hot steam when opening steamer lid; use plate clamps or oven mitts when removing the hot plate to prevent burns. The steam plate is extremely hot; always use plate clamps for safety.
Turn off heat after 10 minutes. Remove lid and carefully clamp the steamed fish plate out onto the table. Use chopsticks to remove and discard the cooked scallion and ginger slices on top of the fish.
Watch out
Removing cooked old scallions/ginger prevents soggy texture and improves appearance.
Pour the strained warm sauce evenly over the steamed fish. Drain the soaked scallion, chili, and ginger julienne, and pile them neatly along the top of the fish. Heat 15ml cooking oil in a ladle/pan until smoking hot, then drizzle sizzling oil directly over the fresh garnish to release aromas.
Watch out
Oil must be very hot to sizzle garnishes
pour steadily to prevent hot oil splatters
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