Qingzheng Luyu with Douban Sauce

Nutrition · per serving

Steps

1. 1

   Pat the sea bass very dry inside and out. Score the thickest part of each side 2 to 3 times to help even cooking. Rub the fish with the salt, white pepper, and Shaoxing rice wine, including inside the cavity. Stuff half of the julienned ginger and a small handful of the spring onion shreds into the cavity and over the fish. Let stand for 5 minutes while you set up the steamer.

   1 fish (about 500 g whole, 300 g edible flesh) whole sea bass, cleaned and scaled2 g fine salt0.5 g white pepper15 ml Shaoxing rice wine25 g fresh ginger, julienned30 g spring onions, cut into fine shreds
2. 2

   Bring water in a steamer or wok fitted with a rack to a full boil over high heat. Choose a heatproof plate that fits inside with room for steam to circulate. This dish cooks best when the steam is vigorous before the fish goes in.

3. 3

   Meanwhile, stir together the Pixian chili bean paste, light soy sauce, hot water or stock, sesame oil, sugar, and the minced garlic until smooth. If your doubanjiang is very coarse, mash it briefly so it spreads more evenly over the fish.

   18 g Pixian chili bean paste (doubanjiang)12 ml light soy sauce30 ml hot water or unsalted stock3 ml sesame oil2 g sugar10 g garlic, finely minced
4. 4

   Place the fish on the heatproof plate and spoon the douban sauce over the top, avoiding too much buildup in one spot. Scatter the remaining ginger over the fish. Set the plate in the steamer, cover, and steam over high heat for 8 to 10 minutes, depending on thickness. The fish is done when the flesh at the thickest part turns opaque and flakes easily, or reaches about 63 C at the center.

   1 fish (about 500 g whole, 300 g edible flesh) whole sea bass, cleaned and scaled25 g fresh ginger, julienned18 g Pixian chili bean paste (doubanjiang)12 ml light soy sauce30 ml hot water or unsalted stock3 ml sesame oil2 g sugar10 g garlic, finely minced
5. 5

   Carefully remove the plate from the steamer and let the fish rest for 2 minutes so the juices settle and carryover heat finishes the center gently. Scatter the remaining spring onion shreds over the top for freshness and serve immediately with the steaming juices spooned over.

   1 fish (about 500 g whole, 300 g edible flesh) whole sea bass, cleaned and scaled30 g spring onions, cut into fine shreds

Origin & History

Steamed whole fish is a cornerstone of Chinese home cooking and banquet cuisine, prized for showcasing freshness and natural sweetness. Sichuan-style versions layer in doubanjiang, the region's famous fermented chili bean paste, adding savory heat to the otherwise delicate Cantonese-influenced steaming method. This lighter adaptation keeps the bold profile while reducing oil.