Steamed fish has delicate and tender flesh with a fresh and savory flavor. It helps to tonify the body, replenish deficiencies, and combat fatigue. There are also many key points to its preparation.
First, the fish should weigh around 600 grams, which makes it look beautiful on the platter and ensures the cooking time is easy to manage. When preparing the fish, you can cut the spine from the inside out (using the back of the knife to saw it) to prevent the bones from shrinking and deforming after steaming. Then, evenly rub pork lard (or a neutral oil) on both sides of the fish and add a little cooking wine. Mix about 50 grams of minced pork with a little soy sauce, sesame oil, salt, minced ginger, and minced mushrooms, and place it into the fish's cavity. This not only makes the fish more flavorful but also helps to plump up the belly, ensuring the cooked fish has a full shape. Take a large piece of old ginger and cut it into long, thin, even strips. Take the middle section of a green onion (the part that is neither green nor white, cut to the same length as the ginger shreds) and slice it. Arrange the ginger and onion shreds on the platter. After placing the fish on the platter, sprinkle some more ginger and onion shreds on top of the fish.
When you start cooking, it is crucial to place the fish in the steamer only after the water has come to a boil. Steaming the fish in cold water will ruin it. This is a secret to many steamed dishes: the food goes into the steamer once the water is boiling. Steam for 6-7 minutes, then turn off the heat. The cooking time is critical for steamed fish. After turning off the heat, do not open the lid. Allow the fish to "rest" in the residual steam for another 5-8 minutes before removing it from the steamer. Then, drizzle the pre-prepared sauce (soy sauce, vinegar, a neutral oil, and a small amount of salt or none at all) over the fish. Garnish with a few sprigs of fresh cilantro and serve.
Steamed Sea Bass