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Prep Time15 Mins
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Cook Time12 Mins
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Serving4
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Serv SizeDish
What is Asian-Style Steamed Sea Bass?
This delicate and flavorful dish features fresh sea bass steamed to perfection with traditional Asian aromatics. The gentle steaming method preserves the fish’s natural sweetness while infusing it with ginger, scallions, and soy flavors, creating a restaurant-quality dish that’s surprisingly simple to make at home.
Why You’ll Love This Recipe
Experience the art of Asian steaming with this foolproof recipe that delivers tender, flaky fish bathed in an aromatic sauce. Perfect for both casual dinners and special occasions, this healthy cooking method ensures moist, perfectly cooked fish every time.
The Perfect Steam: Key Elements
Traditional Technique
The secret lies in the classic Chinese steaming method, where fresh aromatics and light seasoning allow the natural flavors of the fish to shine. A final drizzle of hot oil and soy sauce creates the signature finish that elevates this dish.
Choosing Your Fish
While sea bass is traditional, this technique works beautifully with other white fish like cod, halibut, or grouper. The key is selecting fresh fish with firm, translucent flesh and a clean ocean scent.
Ingredients
For the Fish
For the Sauce
For Garnish
Nutrition
- Daily Value*
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280 calories
Directions
Begin by preparing your steamer. Fill a wok or large pot with about 2 inches of water and bring to a boil. Make sure your steaming rack sits above the water level. If using a bamboo steamer, line it with parchment paper or banana leaves to prevent sticking.
Prepare the fish by making three diagonal slits on each side. This allows the flavors to penetrate and ensures even cooking. Pat the fish dry thoroughly with paper towels. Season the cavity and slits lightly with salt.
Create a bed of ginger and half of the scallions on your serving plate (make sure this plate fits in your steamer). Place the fish on top of the aromatics. Stuff the cavity with some of the remaining ginger and scallions. Drizzle Shaoxing wine over the fish.
Mix all the sauce ingredients except the vegetable oil in a small bowl. Set aside until needed.
Place the plate with the fish into your steamer. Cover and steam over high heat for 8-10 minutes, depending on the size of your fish. The fish is done when the flesh flakes easily with a fork and appears opaque.
Once the fish is cooked, carefully remove the plate from the steamer. Drain any accumulated liquid. Scatter the remaining scallions, ginger, and garlic over the fish.
Heat the vegetable oil in a small pan until smoking hot. Drizzle the prepared sauce over the fish, then immediately pour the hot oil over the top – this will create a sizzling effect and cook the fresh aromatics.
Garnish with fresh cilantro, extra scallions, and chili if desired. Serve immediately while hot, with steamed rice.
Conclusion
For best results, bring the fish to room temperature 30 minutes before cooking. This ensures even cooking throughout. Choose fresh sea bass with clear eyes and bright red gills. Fresh fish should have no strong fishy smell. Don't overcook the fish – it will continue to cook slightly from the residual heat after you remove it from the steamer. If your fish is larger than 1 pound, add 2-3 minutes of steaming time per additional half pound.
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