Chinese Steamed Whole Bass with Ginger and Scallion

Chinese Steamed Whole Bass with Ginger and Scallion recipe videos

Chinese Steamed Whole Bass with Ginger and Scallion is a classic Cantonese seafood dish where a whole sea bass is gently steamed to preserve its delicate texture, then dressed with a savory sauce of soy, ginger, and scallions. The dish is a staple in coastal regions of Southern China, particularly Guangdong, and is often served at festive banquets and family gatherings. It emphasizes the natural sweetness of the fish, enhanced by aromatic garnishes.

🍽️ Nutrition at a glance

This dish is high in protein and low in carbohydrates, making it a lean and nutritious option. A typical serving provides essential nutrients like omega-3 fatty acids, vitamin D, and selenium, with a calorie range of approximately 250-350 kcal per serving, depending on the fish size and sauce.

Nutrition breakdown

Calories	300 kcal
Protein	40 g
Carbs	5 g
Fat	14 g
Fiber	1 g
Sugar	2 g
Sodium	600 mg
Omega-3 Fatty Acids	1.5 g
Vitamin D	10 µg
Selenium	45 µg
Phosphorus	350 mg
Vitamin B12	8 µg
Niacin (B3)	12 mg
Potassium	450 mg
Magnesium	50 mg

Per 1 whole steamed bass (approx. 400-500g, edible portion ~300g) · estimated, varies by recipe

💡 What's interesting

Culturally, steaming a whole fish symbolizes prosperity and completeness in Chinese tradition, often served during Lunar New Year to represent a good start and end to the year. Nutritionally, the gentle cooking method retains more nutrients compared to frying, and the ginger-scalding technique is believed in traditional Chinese medicine to balance the body's 'yin' and 'yang'.