chinesesea basssteamedlowfatsichuandinnerspicy

Qingzheng Luyu with Douban Sauce

Name: Qingzheng Luyu with Douban Sauce
Prep time: 15 min
Cook time: 13 min
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 fish (about 500 g whole, 300 g edible flesh) whole sea bass, cleaned and scaled; 25 g fresh ginger, julienned; 10 g garlic, finely minced; 30 g spring onions, cut into fine shreds; 15 ml Shaoxing rice wine; 2 g fine salt; 0.5 g white pepper; 18 g Pixian chili bean paste (doubanjiang); 12 ml light soy sauce; 30 ml hot water or unsalted stock; 3 ml sesame oil; 2 g sugar

This steamed sea bass is tender, silky, and fragrant, with sweet fish flesh balanced by the deep umami and gentle heat of doubanjiang. Ginger, garlic, and spring onion brighten the sauce, while steaming keeps the dish light, clean, and elegantly juicy.

30 min

2 servings

180 kcal

Chinese

Ingredients

Fish and aromatics

1 fish (about 500 g whole, 300 g edible flesh)whole sea bass, cleaned and scaled
25 gfresh ginger, julienned
10 ggarlic, finely minced
30 gspring onions, cut into fine shreds
15 mlShaoxing rice wine
2 gfine salt
0.5 gwhite pepper

Sichuan douban steaming sauce

18 gPixian chili bean paste (doubanjiang)
12 mllight soy sauce
30 mlhot water or unsalted stock
3 mlsesame oil
2 gsugar

Instructions

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.
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
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.
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.
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.

Nutrition per serving

180 kcal

Calories

31g

Protein

Carbs

Fat

Fiber

Notes

•For the cleanest flavor, use the freshest sea bass possible and steam it the same day it is purchased.
•If preferred, use sea bass fillets instead of a whole fish; reduce steaming time to about 6 to 7 minutes depending on thickness.
•Because this is a lowfat version, the usual finishing pour of hot oil is omitted; extra ginger and spring onion keep the aroma vivid without added fat.
•Serve with plain steamed rice and a simple blanched green vegetable to balance the salty, spicy sauce.

Background

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.

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