Steamed Black Sea Bass with Soy Sauce and Ginger

Steamed black sea bass is a classic Chinese dish that is both simple to make and incredibly delicious. The delicate flavor of the fish is perfectly complemented by the savory-sweet sauce made with soy sauce, rice vinegar, ginger, and sesame oil. This dish is sure to impress your guests and is perfect for a light and healthy meal.

Steamed black sea bass has a long and storied history in Chinese cuisine. The dish is said to have originated in the coastal province of Guangdong, where it was a popular dish among fishermen. The fishermen would steam the fish in seawater, and then serve it with a simple sauce made with soy sauce, rice vinegar, and ginger. Over time, the dish spread to other parts of China, and eventually became a staple of Cantonese cuisine. Today, steamed black sea bass is a popular dish throughout China, and is often served at special occasions.

Prep time: 10 | Cook time: 5 | Serves: 2

Ingredients

• 1 pound black sea bass fillets
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon grated fresh ginger
• 1 teaspoon sesame oil
• 1/4 teaspoon ground black pepper
• 1 tablespoon chopped green onions
• 1 tablespoon chopped cilantro

Instructions

1. Preheat a steamer over medium heat.
2. Place the black sea bass fillets in the steamer basket and steam until cooked through, about 5 minutes.
3. In a small bowl, whisk together the soy sauce, rice vinegar, ginger, sesame oil, and black pepper.
4. Drizzle the sauce over the black sea bass fillets and top with the green onions and cilantro.
5. Serve immediately.

Why It Works

• Steaming is a gentle cooking method that preserves the delicate flavor of the fish.
• The soy sauce, rice vinegar, ginger, and sesame oil in the sauce add a savory-sweet flavor to the fish.
• The green onions and cilantro add a fresh, herbaceous flavor to the dish.