Chinese Steamed Sea Bass
A simple Asian inspired fish dish that can be ready and on the table in under 30 minutes.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 people
- 1 whole seabass or similar type fish, scaled and gutted
- 2.5 cm fresh root ginger julienned
- 1 red finger chilli de-seeded and julienned
- 3 spring onions sliced
- 2 tbsp light soy
- 1 tsp dark soy
- 1 tbsp shaoxing rice wine
- 1 tbsp groundnut oil substitute with sunflower oil if you have a peanut allergy
- 2 tsp sesame oil
Wash and dry the fish thoroughly and score three deep diagonal cuts down each side of the fillet. Place the fish on a tray lined with a large sheet of parchment paper (ensuring it is a large enough piece to fold up to make a parcel).
Place half of the ginger, chilli and spring onion within the cavity of the fish and take the remaining vegetables and tuck them into the cuts and sprinkle over the top of the fish. Mix the remaining ingredients in a bowl and pour over the fish.
Fold up the parcel taking care to ensure the paper is not touching the top of the fish. There needs to be space at the top of the parcel to allow the fish to steam.
Place the tray in the oven at 180CFan and cook the fish for 12-15 minutes. Remove from the oven, open the parcel and serve immediately.
Whilst this recipe uses seabass, any white fish can be substituted to suit your tastes.
If you have a bamboo steamer this recipe works really well. Stuff the fish with vegetables and place in the steamer to cook gently for 15 minutes. Heat the remaining ingredients in a small saucepan. Once the fish has cooked through, remove from the steamer and place on a serving dish. Pour the warm soy dressing over the fish.
Calories: 574kcal | Carbohydrates: 5g | Protein: 82g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 360mg | Sodium: 1488mg | Potassium: 1312mg | Sugar: 1g | Vitamin A: 800IU | Vitamin C: 35.7mg | Calcium: 80mg | Iron: 4.7mg