Jing Lou Yu (Cantonese-Style Steamed Sea Bass)
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.
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Cooking tools:
- Wok
- Bamboo steamer
- Roasting rack
- Serving platter
- Baking sheet
- Mixing bowl
- Saucepan
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Colander
- Kettle
- Stove
Ingredients
- 1 (12–14 oz.) whole sea bass, cleaned and dried
- 1 1⁄2 tsp. kosher salt
- 4 dried shiitake mushrooms, stemmed
- 1 tbsp. shaoxing jiu (Chinese rice wine)
- 1⁄2 tsp. sugar
- 3 cloves garlic, minced
- 2 scallions, julienned
- 1 (3″ piece) ginger, peeled and julienned
- 1⁄4 cup canola oil
- 2 tbsp. soy sauce
- 6 tender sprigs cilantro
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