Junshan Yinzhen Steamed Sea Bass with Ginger and Scallion
Whole sea bass steamed Cantonese-style and finished with a Junshan Yinzhen-infused soy—light, silky, and quietly luxurious.
Cantonese steamed fish is the gold standard for showcasing freshness, and Junshan Yinzhen is the gold standard of yellow tea. Infusing the finishing soy with a quick steep of the tea is a tiny, almost invisible upgrade that adds an extra layer of sweet-floral length to every bite.
Whole fish is the way to go—the bones and head keep the flesh juicy and add gentle gelatin to the platter. Sea bass, flounder, sole, or any small whole white-fleshed fish works.
Timing is everything. A 600 g whole fish steams in about 8 minutes; a minute too long and the flesh dries. The classic test is a chopstick that slides easily into the thickest part behind the head.
The hot-oil pour at the end is the technique that makes this dish sing. Pour smoking-hot neutral oil over the raw ginger and scallion just before serving—the oil cooks the aromatics on the plate, releasing a sweet, savory perfume that meets the Junshan-infused soy as it hits the table.
Ingredients
- 1 whole sea bass (or bream, ~600g), scaled and gutted
- 1 cup brewed Junshan Yinzhen (1 tbsp leaves in 1 cup 80°C water, 4 min)
- 4 tbsp light soy sauce
- 1 tsp sugar
- 1 thumb fresh ginger, half sliced, half julienned
- 4 scallions, half cut into 5 cm batons, half julienned
- 1 small handful cilantro sprigs
- 3 tbsp neutral oil (peanut or grapeseed)
- 1 tbsp Shaoxing wine
- 1/2 tsp white pepper
- Salt
How to make it
- 1Rinse the fish, pat dry, and score 3 shallow cuts on each side. Rub lightly with Shaoxing wine, white pepper, and a pinch of salt. Stuff cavity with ginger slices and 5 cm scallion batons.
- 2Set up a wide steamer with vigorously boiling water. Place fish on a heat-proof platter and slide into the steamer. Cover and steam 7–9 minutes (a chopstick should slip easily into the flesh behind the head).
- 3Meanwhile, warm the Junshan Yinzhen brew gently with light soy and sugar in a small saucepan until the sugar dissolves. Do not boil—Junshan loses its perfume above 80°C. Set aside.
- 4Remove fish from steamer. Carefully pour off any watery liquid from the platter.
- 5Scatter julienned ginger, julienned scallion, and cilantro over the fish.
- 6Heat 3 tbsp neutral oil in a small pan until smoking. Pour over the aromatics on the fish—they will sizzle and release their perfume. Drizzle the warm Junshan-soy around (not over) the fish. Serve immediately with steamed rice.
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