Cantonese-Style Whole Branzino

Cantonese-Style Whole Branzino

Points® value
Total Time
21 min
15 min
6 min
The microwave is a particularly easy way to cook a whole fish, and if you’ve never tried it, you should. Microwaving typically leaves the flesh evenly cooked and moist, and you’ll have little cleanup and almost no lingering fish odor in your kitchen.


Sherry wine (dry)

¼ cup(s)

Less sodium soy sauce

2 Tbsp

Pickled ginger

1 Tbsp, finely chopped

Unseasoned rice vinegar

1 Tbsp


2 clove(s), minced

Dark sesame oil

1 tsp

Crushed red pepper flakes

1 pinch(es)

Uncooked branzino (sea bass)

1 pound(s), use a whole fish, cleaned and scaled


6 medium, cut diagonally into 3-inch pieces

Unsalted toasted sesame seeds

1 tsp, optional


  1. Combine sherry, soy sauce, ginger, vinegar, garlic, oil, and red pepper flakes in small bowl; set aside.
  2. Rinse branzino under cold running water and pat dry with paper towels. With sharp knife, make 3 parallel diagonal slashes, down to bone, on each side of fish. Place fish side by side in microwavable baking dish, preferably with lid; tuck tails under or cut tails off if fish does not fit. Pour sherry mixture evenly over fish. Scatter scallions evenly over top. Partially cover dish with lid or cover with wax paper. Microwave on High until fish is just opaque in center, about 6 minutes.
  3. Transfer fish to serving platter. Top with scallions, sauce, and sesame seeds (if using). Remove skin before eating.
  4. Serving size: ½ fish and 2 tablespoons scallions, sesame seeds, and sauce