Steamed Bass
Hot Dishes

Steamed Bass

timer 15 MIN
signal_cellular_alt Medium
person 4 servings
Recipe
Steamed Bass

About This Recipe

This steamed fish recipe is a classic Chinese dish that’s tender, aromatic, and bursting with savory flavors. Fresh fish is marinated with liquor, salt, sugar, and white pepper, then infused with scallions and ginger for a fragrant depth. Steamed to perfection in just 8 minutes, the fish stays moist and delicate. The magic happens when sizzling hot oil infused with Sichuan peppercorns is poured over the fish, enhancing it with a subtle numbing spice. Topped with scallions, bell peppers, and fresh cilantro, each bite is a harmony of textures and tastes. The final drizzle of steamed fish soy sauce ties everything together for an umami-rich finish. Quick, healthy, and restaurant-worthy, this dish is perfect for a light yet flavorful meal. Try it for a taste of authentic Chinese cuisine at home!

Instructions

Detailed preparation guide

servings 4
Total Time 15m

shopping_basket Ingredients

Main Ingredients
  • fish 500g (1 medium bass)
The aromatics
  • scallion 5 stalks (chopped)
  • ginger 30g (julienned)
  • bell pepper ½ cup (sliced)
  • cilantro 20g (chopped)
The sauce & seasonings
  • Sichuan peppercorns 1 tsp
  • liquor (e.g., Shaoxing wine) 2 tbsp
  • salt 1 tsp
  • sugar 1 tsp
  • white pepper powder ½ tsp
  • steamed fish soy sauce 2 tbsp
  • cooking oil 2 tbsp

menu_book Directions

1
Step 1
Step 1
First, you need a fish! Then, after cleaning the fish, split it open from the middle without cutting it through, and lay it flat on a plate. Evenly spread liquor, salt, sugar, and white pepper powder on both sides of the fish. Place some scallion and ginger strips on top and bottom of the fish and marinate for 20 minutes.
2
Step 2
Step 2
After the steamer is filled with water and brought to a boil, put the marinated fish in and steam for 8 minutes over high heat before removing it.
3
Step 3
Step 3
Discard the scallion and ginger strips used for marinating. Pour some steamed fish soy sauce over the fish, and arrange scallion and bell pepper strips on top. Heat a wok with a scoop of oil until it smokes, then turn off the heat. Add Sichuan peppercorns to the oil, count to five, and then evenly pour the mixture over the fish. Garnish with a few sprigs of cilantro to beautify the dish.

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