Plain-steamed sea bass brings out the fish's natural flavor best.
Tips
culture
清 means 'plain/clear' - only ginger, scallion, a drizzle of 蒸鱼豉油 (steamed-fish soy sauce), and hot oil. Cantonese seafood restaurants treat 清蒸 as the benchmark of freshness: only the freshest fish can stand up to it.
