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

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.)

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

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Steamed Sea Bass

Jing Sek Bon

Ingredients

Method

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