Steamed Sea Bass

Ching Jing Sek Bon

Preparation info
    • Difficulty


Appears in
Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

  • About

No fish preparation illustrates the Cantonese kitchen like a fish fresh from the sea, steamed. Steaming preserves the flesh of the fish and retains its flavor, even its shape. A steamed fish is virtually always part of an important banquet, almost always served to an important guest, always part of a New Year dinner celebration. The Cantonese steam any fish, but a sea bass is particularly suited to steaming because it is very meaty and has fewer bones than other fish. There are many variati