Qing Zheng Lu Yu

Qing Zheng Lu Yu — Cantonese steamed sea bass — is one of the definitive dishes of the southern Chinese table. A live or very fresh whole fish is steamed above boiling water for no more than ten minutes, then dressed with fine julienned ginger and spring onion before being doused with a sizzling pour of hot oil that blooms the aromatics and cooks them in a flash. The sauce is a simple mixture of soy and sugar. It is the Cantonese art of restraint at its finest.

Serves: 4

Ingredients

• 1 whole sea bass (lu yu) or sea bream, about 700–800g (1.5–1.8 lb), scaled and gutted
• 4cm (1.5 in) piece fresh ginger, peeled — half sliced, half finely julienned
• 3 spring onions — 1 knotted, 2 finely julienned into 6cm strips
• 2 tbsp (30ml) light soy sauce
• 1 tbsp (15ml) Shaoxing rice wine
• 1 tsp (5g) sugar
• 1 tsp (5ml) sesame oil
• 3 tbsp (45ml) neutral oil (groundnut or rice bran)
• Small handful fresh coriander sprigs
• Steamed jasmine rice, to serve

Instructions

1. Score the fish twice on each side down to the bone. Rub lightly with the Shaoxing wine and season inside the cavity with a little salt.
2. Place the sliced ginger and knotted spring onion inside the cavity and a few slices under the fish on the steaming plate (this lifts it and allows steam to circulate).
3. Set a steamer over vigorously boiling water. Steam the fish for 8–10 minutes depending on thickness — the flesh should just turn opaque at the spine.
4. Mix the soy sauce, sugar and sesame oil in a small bowl until the sugar dissolves.
5. Remove the fish to a clean serving plate, discarding the steaming ginger and spring onion. Lay the julienned ginger and spring onion over the fish. Pour the soy dressing evenly over the top.
6. Heat the neutral oil in a small pan until just beginning to smoke. Pour the hot oil directly over the ginger and spring onion — it will sizzle and flash-cook the aromatics.
7. Scatter coriander sprigs over the fish and serve immediately with steamed jasmine rice.

Cook's Notes: Timing is everything — overcooked fish loses its silky texture. Test by inserting a chopstick at the thickest point near the spine; it should meet slight resistance, not fall through. Ask your fishmonger for the freshest whole fish available.