White bass is a fresh water bass, and kind of a fishy fish. If you find tilapia fishy (I don’t), this may be a bit fishier than tilapia for you. But the meat is also slightly fattier and juicier, plus it is cheaper than the market tilapia. It’s actually not fishy when cooked with some stronger but still simple ingredients - here it was simply steamed with umeboshi plums and fresh garlic slices, mixed in with some miso sauce, which went very nicely with the umeboshi.
Before: It is a good idea to sit the fish on a little bit of something (in this case it was stalks of green onion), to let the steam circulate:
After: Steam for about 20 minutes (depending on the size of the fish, this one was a little over a pound), then drizzle with a bit of veg oil, and soy sauce. Garnish with chopped cilantro – as typical in pretty much all Chinese steamed fish dishes! 
Delish. Sweet, sour, and savoury – all in one. Made it again simple Cantonese style – just steaming with ginger (minus the umeboshi and miso) - and that tasted fishier (but it was still good for me). If I were to cook white bass again (and I would), I would go with the umeboshi and garlic.
Filed under: east | 東, fish & seafood, in the kitchen | 屋企煮, recipes | 譜 | Tagged: cooking, fish, food
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