Steamed Sea Bass

Name: Steamed Sea Bass (Jing Sek Bon)
Cuisine: China
Ingredients: 2 to 2½ pounds whole sea bass (Flounder, striped bass, or red snapper can be substituted.); 1 tablespoon finely chopped fresh coriander (optional); 3 scallions: wash, dry, discard both ends, slice finely; 2 tablespoons boiled peanut oil; ½ teaspoon sesame oil; 4 ounces fresh pork, finely shredded; 4 Chinese dried black mushrooms: soak, wash, discard stems, slice finely; 4 slices of fresh ginger, shredded; 1 to 1½ teaspoons salt; 2 tablespoons light soy sauce; 1 tablespoon white wine; 2 tablespoons peanut oil; 1½ teaspoons sesame oil

Jing Sek Bon

Preparation info

Difficulty
Easy

Appears in

The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

About

Steaming fish is very much a southern China, Cantonese technique, and it is a special dish offered at a meal to an honored guest. My husband recalls that when we were courting he was “honored” by my aunt with a good bit of a steamed bass, including its eye.

Ingredients

2 to 2½ pounds whole sea bass (Flounder, striped bass, or red snapper can be substituted.)

Asia
China
Canton
Main course

Method

Clean fish thoroughly, remove intestines and extra fat, and wash inside and out. Dry well and place in a steamproof dish. Mix coating ingredients in a small bowl and sprinkle on inside and outside of fish.
Sprinkle sliced mushrooms over fish. Mix shredded pork with sesame oil and sprinkle that mixture over fish. Let stand for 10 minutes. Place the fish in its d