Steamed Sea Bass with Green Papaya and Ginger Soy
Whole sea bass steamed atop a bed of julienned green papaya with a refined ginger-infused soy reduction.
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Ingredients
- 1.5 pounds Whole Sea Bass (cleaned and scaled)
- 2 cups Green Papaya (julienned into fine matchsticks)
- 3 tablespoons Fresh Ginger (peeled and julienned)
- 4 stalks Scallions (whites sliced, greens shredded)
- 0.25 cup Light Soy Sauce
- 2 tablespoons Shaoxing Rice Wine
- 1 tablespoon Rock Sugar
- 3 tablespoons Peanut Oil
- 0.5 bunch Fresh Cilantro
- 1 piece Red Bird's Eye Chili (seeded and sliced)(optional)
- 1 teaspoon Sesame Oil
- 0.5 teaspoon White Peppercorns (crushed)
Instructions
- 1
Pat the sea bass dry and make three diagonal incisions on each side of the fish to ensure even cooking.
- 2
In a small saucepan, combine light soy sauce, Shaoxing wine, rock sugar, and half of the ginger; simmer over low heat until the sugar dissolves and the liquid reduces by one-third.
- 3
Arrange the julienned green papaya and scallion whites in an even layer on a heat-proof platter that fits inside your steamer.
- 4
Place the sea bass on top of the papaya bed and scatter the remaining ginger and white pepper over the fish.
- 5
Steam the fish over high heat for 8 to 10 minutes, or until the flesh is opaque and flakes easily at the thickest part.
- 6
Carefully drain the excess liquid from the steaming platter and discard, then pour the warm ginger-soy reduction over the fish.
- 7
Heat the peanut oil and sesame oil in a small wok until smoking hot, then immediately pour it over the shredded scallion greens and cilantro placed on top of the fish to sear them.
- 8
Garnish with red chili slices and serve immediately while the aromatics are sizzling.
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