Jing Lou Yu (Cantonese-Style Steamed Sea Bass) | Saveur
This recipe for whole bass, calls for a wok, but a 12″ skillet can also be used. A drizzle of hot oil brings out extra flavor and crisps the skin.
Ingredients
- 1 (12–14 oz.) whole sea bass, cleaned and dried
- 1 <sup>1</sup>⁄<sub>2</sub> tsp. kosher salt
- 4 dried shiitake mushrooms, stemmed
- 1 tbsp. shaoxing jiu (Chinese rice wine)
- <sup>1</sup>⁄<sub>2</sub> tsp. sugar
- 3 cloves garlic, minced
- 2 scallions, julienned
- 1 (3″ piece) ginger, peeled and julienned
- <sup>1</sup>⁄<sub>4</sub> cup canola oil
- 2 tbsp. soy sauce
- 6 tender sprigs cilantro
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