Qing Zheng Lu Yu (Cantonese Steamed Sea Bass with Silky Ginger, Scallion & Sizzling Soy) – Authentic China Recipe
The pinnacle of Cantonese seafood cookery: delicate steamed fish finished with a sizzling pour of hot oil over fresh scallions.
- Country of Origin
- 🇨🇳 China (East Asia, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Whole or filleted sea bass, Mountains of julienned scallions and ginger, Cilantro sprigs, Shaoxing rice wine, Light soy sauce
Ingredients for Qing Zheng Lu Yu (Cantonese Steamed Sea Bass with Silky Ginger, Scallion & Sizzling Soy) (4 Servings)
- 1.25 lbs (or 2.5 cups) whole or filleted sea bass, prepped into bite-sized pieces
- 1.5 cups mountains of julienned scallions and ginger, washed and trimmed
- 1 cup cilantro sprigs
- 1 medium onion and 3 cloves garlic, finely minced with Shaoxing rice wine
- 1.5 tbsp traditional China seasoning (light soy sauce, sizzling hot peanut/sesame oil pour-over)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown whole or filleted sea bass for 5 minutes.
- Add minced onion, garlic, Shaoxing rice wine, and light soy sauce, sizzling hot peanut/sesame oil pour-over, stirring for 2 minutes until deeply aromatic.
- Add mountains of julienned scallions and ginger and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in cilantro sprigs right before serving warm.