Steamed Sea Bass with Ginger, Soy Sauce, and Aromatic Toppings Recipe
Introduction
Steamed sea bass is a delicate and fragrant dish that highlights the natural sweetness of the fish. Infused with ginger, soy sauces, and fresh herbs, this recipe is both light and flavorful—perfect for a healthy weeknight dinner or a special occasion.
Ingredients
- 30g ginger, peeled and cut into matchsticks (use a julienne peeler if you have one)
- 1 whole large sea bass (about 800g), gutted and cleaned (ask your fishmonger to do this), or 4 fillets of sea bass
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp vegetable oil
- 1 tsp palm sugar
- 1 spring onion, sliced diagonally
- ½ small pack coriander, trimmed but still with most of the stalks on
- ½ red chilli, finely sliced diagonally
Instructions
- Step 1: Heat the oven to 180°C (160°C fan) or gas mark 4. Place half the ginger inside the cavity of the fish. If using fillets, lay them flat on a piece of foil. Pull the sides of the foil up around the fish to create a foil bowl. Add 1 tablespoon of water to the foil to generate steam.
- Step 2: Seal the foil tightly and place it in the oven or in a large bamboo steamer. Cook for 15–20 minutes, or until the fish flakes easily with a fork.
- Step 3: Carefully transfer the fish to a serving platter, leaving the cooking juices in the foil to one side.
- Step 4: In a small saucepan, combine the light soy sauce, dark soy sauce, vegetable oil, palm sugar, and 1 tablespoon of water. Heat gently until the mixture boils and the sugar dissolves.
- Step 5: Top the fish with the spring onion, chilli, most of the coriander, and the remaining ginger matchsticks. Pour the hot sauce mixture over the fish to warm and flavor the aromatics.
- Step 6: Scatter any leftover coriander stalks over the fish and serve immediately.
Tips & Variations
- For a milder flavor, remove the chilli or substitute it with a small amount of finely diced bell pepper.
- If fresh coriander is unavailable, flat-leaf parsley can be used as a substitute.
- Use a bamboo steamer lined with parchment paper to enhance the delicate steaming process if you prefer.
- Gently baste the fish with the hot soy sauce mixture once or twice during cooking for extra flavor.
Storage
Store leftover steamed sea bass in an airtight container in the refrigerator for up to 2 days. Reheat gently in a steamer or microwave on low power to prevent drying out. The sauce can be reheated separately and poured over the fish before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of fish for steaming?
Yes, firm white fish like cod, snapper, or halibut work well with this steaming method and absorb the flavors beautifully.
What if I don’t have palm sugar?
You can substitute palm sugar with light brown sugar or golden caster sugar, although the flavor will be slightly different but still delicious.
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Steamed Sea Bass with Ginger, Soy Sauce, and Aromatic Toppings Recipe
- Total Time: 25-30 minutes
- Yield: Serves 2-4 1x
- Diet: Low Fat
Description
This Steamed Sea Bass recipe features a delicate, flaky fish infused with fragrant ginger and fresh herbs. The sea bass is steamed gently in the oven using foil to lock in moisture, creating a tender and juicy texture. A flavorful sauce made from light and dark soy sauces, palm sugar, and vegetable oil is poured over the fish to elevate the fresh aromatics like spring onion, coriander, and chili, resulting in a vibrant, healthy, and aromatic dish ideal for a light and elegant meal.
Ingredients
Sea Bass and Aromatics
- 30g ginger, peeled and cut into matchsticks (use a julienne peeler if you have one)
- 1 whole large sea bass (about 800g), gutted and cleaned (or 4 fillets of sea bass)
Sauce and Garnish
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp vegetable oil
- 1 tsp palm sugar
- 1 spring onion, sliced diagonally
- ½ small pack coriander, trimmed but still with most of the stalks on
- ½ red chilli, finely sliced diagonally
- 1 tbsp water (for steaming and sauce)
Instructions
- Prepare the fish: Heat the oven to 180°C (160°C fan) or gas mark 4. Place half of the ginger matchsticks inside the cavity of the sea bass. Lay the fish on a piece of foil.
- Create foil bowl for steaming: Pull the sides of the foil up around the fish to form a bowl shape. Add 1 tablespoon of water into the foil to create steam inside while cooking. Seal the foil tightly to trap the steam.
- Steam the fish: Cook the fish in the preheated oven for 15-20 minutes until it is flaky and cooked through. Alternatively, you can steam it using a large bamboo steamer until the flesh flakes apart easily.
- Prepare the sauce: Transfer the fish carefully to a serving platter, leaving the cooking juices in the foil. In a saucepan, combine the light soy sauce, dark soy sauce, vegetable oil, palm sugar, and 1 tablespoon of water. Heat over medium heat until the mixture boils and bubbles, dissolving the sugar and blending flavors.
- Assemble and serve: Top the fish with the sliced spring onion, finely sliced chili, most of the coriander, and the remaining ginger matchsticks. Pour the hot soy sauce mixture over the fish generously to ‘cook’ the fresh aromatics. Scatter any leftover coriander stalks over the top for garnish and serve immediately.
Notes
- Using foil to create a steaming environment in the oven keeps the fish moist and tender.
- If you prefer, you can steam the fish using a bamboo steamer for a traditional method.
- This recipe works equally well with sea bass fillets, adjusting cook time accordingly.
- The soy sauce mixture can be adjusted for saltiness according to taste.
- Serve this dish with steamed jasmine rice or light stir-fried vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Keywords: Steamed sea bass, Asian fish recipe, healthy seafood, ginger fish, soy sauce fish, easy steamed fish
