Steamed Sea Bass – a delicious recipe with bass prepared, handful ginger, onion, oil, light soya sauce, sugar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a large lidded wok, add water to a depth of 2 inches. Place a steaming stand or rack into the water. Place a heat-proof plate on top of the stand or rack, clear of the water. Cover and heat the water to boiling point.
2
Wash and pat dry fish. Put the fish into the warm plate in the wok. Stuff half the ginger into the stomach cavity of the fish. Arrange the rest of the ginger over the top of the fish. Sprinkle sugar and white pepper on top. Cover and steam on medium heat for 10 minutes. Check if the fish is cooked by gently inserting a fork near the main bone. If the flesh comes away easily, it is cooked. Pour the soya sauce over the fish. Arrange the spring onion on top. In a small sauce pan, heat the oil until nearly smoking. Carefully drizzle the hot oil over the spring onion along the whole length of the fish, making it sizzle. Serve with steamed rice and vegetables (our bok choy recipe is very good with this).
313
kcal
Calories
30
g
Fat
11
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 sea bass prepared, 1 handful ginger cut into very thin sticks, 2 sticks spring onion trimmed and cut obliquely into 1-inch pieces, 1/2 cup oil, and more.
Yes, Steamed Sea Bass falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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