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Steamed Sea Bass with Ginger and Soy Sauce
This dish pairs the tender texture of sea bass with a fragrant, well-seasoned sauce.
Steamed Sea Bass with Ginger and Soy Sauce
Laura Chen
4
15 minutes
10 minutes
140
Chinese
Main course
This dish pairs the tender texture of sea bass with a fragrant, well-seasoned sauce. Steaming keeps the natural flavor of the fish and makes it juicy. Ginger, scallions, and optional red chili add a fresh, lightly spicy note, while the hot soy sauce brings deep umami. It works as a light main course for weeknights and special occasions alike.
Ingredients
- 1 sea bass (about 800 g), scaled and gutted
- 2 scallions, cut into thin strips
- 4 slices fresh ginger
- 2 garlic cloves, finely chopped
- 1 red chili, deseeded and cut into thin strips (optional)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- Fresh cilantro, for garnish (optional)
- 1 tbsp salt
Instructions
Preparing the fish
- Wash the sea bass thoroughly. Put the fish in a large bowl of cold water, add chopped scallion, ginger, and a spoonful of salt. Let it soak for 10 minutes to remove impurities and mellow the flavor.
Steaming the fish
- Take the sea bass out of the soaking water and place it in a steamer basket. Bring a pot of water to a boil, set the basket in, cover, and steam the fish for 8 to 10 minutes, until it is cooked through and flakes easily with a fork.
Making the sauce
- While the fish steams, heat the sesame oil in a small pot. Add the ginger and chopped garlic and stir-fry until fragrant. Add 2 tbsp soy sauce, 1 tsp sugar, and a little water, stir, and simmer gently until the sauce thickens slightly.
Serving
- Carefully transfer the steamed fish to a serving plate. Scatter the remaining scallion strips, ginger slices, optional cilantro, and red chili on top. Pour the hot soy sauce over the fish.
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