π½οΈ How to Make Qing Zheng Lu Yu (Steamed Sea Bass)
August 06, 2025
Disclaimer: This article was generated or edited with the assistance of artificial intelligence. Please use the information as a reference and verify important details independently.
Qing Zheng Lu Yu is a celebrated Cantonese dish known for its delicate flavor and tender texture. Steamed sea bass is gently cooked with ginger and scallions, allowing the natural sweetness of the fish to shine. This elegant preparation is a staple at banquets and family gatherings, prized for its freshness and simplicity.
Well, let's first get a basic understanding of how to make this delicious dish through this AI tutorial.
The tutorials provided by AI can only be used as references. In the actual practice process, remember to proceed according to the actual situation.
π§ Ingredients
- 1 whole sea bass (about 600g), cleaned
- 2 slices ginger
- 2 green onions (cut into sections)
- 1 tablespoon soy sauce
- 1 tablespoon cooking wine
- 1 tablespoon vegetable oil
- Salt to taste
π³ Steps
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Clean and Prepare the Fish: Rinse the whole sea bass under cold running water, removing any remaining scales or blood, especially near the belly and gills. Pat the fish thoroughly dry with paper towelsβthis helps achieve a delicate texture. Use a sharp knife to make 2β3 diagonal cuts on each side of the fish, which allows for even cooking and better flavor absorption. Rub the fish inside and out with salt and cooking wine, ensuring the seasoning gets into the cuts and cavity. Let it marinate for 10 minutes.
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Prepare Aromatics and Plate: Slice the ginger and cut the green onions into sections. Place a few slices of ginger and green onion inside the cavity of the fish and scatter the rest on top. If you have a heatproof plate, lay the fish on it, ensuring it fits comfortably for even steaming.
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Steam the Fish: Bring water in a steamer or large wok to a rolling boil before placing the fish inside. Steam the fish over high heat for 8β10 minutes, depending on its size (a 600g fish usually takes about 8 minutes). To check doneness, insert a chopstick or fork into the thickest part of the fishβthe flesh should flake easily and appear opaque, not translucent. Avoid over-steaming, as this will make the fish tough.
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Finish and Serve: Carefully remove the plate from the steamer. Discard the ginger and green onion used during steaming, as they have already imparted their flavor. Pour off any excess liquid from the plate to prevent dilution of the sauce. Drizzle the soy sauce evenly over the fish. In a small pan, heat the vegetable oil until just smoking, then pour it over the fish to release the aroma. Garnish with fresh green onion slivers or cilantro if desired. Serve immediately for the best taste and texture.
π‘ Tips
- Use fresh sea bass for best results.
- Do not over-steam to keep fish tender.
- Pour hot oil to enhance aroma.
- Serve immediately for optimal flavor.
πΊοΈ Where to Try Qing Zheng Lu Yu
After reading this tutorial, do you feel that making it at home is complicated and time-consuming?
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