Jing Lou Yu (Cantonese-Style Steamed Sea Bass)

Cantonese-Style Steamed Sea Bass
Jing Lou Yu (Cantonese-Style Steamed Sea Bass)
This recipe for whole bass, adapted from one in Grace Young's The Wisdom of the Chinese Kitchen (Simon & Schuster, 1999), calls for a wok, but a 12″ skillet can also be used. A drizzle of hot oil brings out extra flavor and crisps the skin. See the recipe for Jing Lou Yu »Ingalls Photography

This recipe for whole bass, adapted from one in Grace Young's The Wisdom of the Chinese Kitchen (Simon & Schuster, 1999), calls for a wok, but a 12″ skillet can also be used. A drizzle of hot oil brings out extra flavor and crisps the skin. This recipe first appeared in our April 2014 issue.

Jing Lou Yu (Cantonese-Style Steamed Sea Bass)
This recipe for whole bass, calls for a wok, but a 12″ skillet can also be used. A drizzle of hot oil brings out extra flavor and crisps the skin.
Yield: serves 2-4

Ingredients

  • 1 (12–14 oz.) whole sea bass, cleaned and dried
  • 1 12 tsp. kosher salt
  • 4 dried shiitake mushrooms, stemmed
  • 1 tbsp. shaoxing jiu (Chinese rice wine)
  • 12 tsp. sugar
  • 3 cloves garlic, minced
  • 2 scallions, julienned
  • 1 (3″ piece) ginger, peeled and julienned
  • 14 cup canola oil
  • 2 tbsp. soy sauce
  • 6 tender sprigs cilantro

Instructions

  1. lace bass on a baking sheet fitted with a rack; season cavity and outside with salt. Let air-dry 30 minutes; transfer to a heatproof platter. Soak mushrooms in 1 cup boiling water until softened, about 30 minutes; drain and slice. Mix mushrooms, wine, sugar, garlic, half the scallions, and the ginger in a bowl; rub over outside and in cavity of bass.
  2. Bring 1″ water to boil in a 14″ flat-bottomed wok fitted with an 11″ bamboo steamer. Place platter with bass in steamer base and cover; steam until cooked through, 12–15 minutes. Remove platter. Heat oil in a 1-qt. saucepan over medium-high heat until shimmering; drizzle over fish. Garnish with remaining scallions, the soy sauce, and cilantro.