Steamed Sea Bass

Bobby Ong

Plated Asia Producer
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Steamed Sea Bass “蒸鲈鱼” or steamed fish, in general, is a must have traditional seafood dish during Chinese New Year. In Mandarin, fish is called “Yu” which also sound like “surplus”. Chinese people believe that it is a good thing to always have more than what one needs. When you steam a fish, you get to savour the natural flavor and tenderness of the fish. You can also choose to elevate the taste with a drizzle of hot peanut oil (we strongly recommend this).

How to make Steamed Sea Bass

Preparation

for 2 to 3 servings

Main ingredients

  • 1 small sea bass
  • Some salt
  • 3 stalks spring onions – white part for steaming, green part cut into strips
  • 10 slices ginger – 5 for steaming, 5 cut into strips
  • 1 red chilli, cut into strips
  • Some coriander

Sauce

  • 2 tbsp light soy sauce
  • 1 tbsp sugar
  • 1 tbsp sesame oil
  • 4 tbsp warm water

Step-by-step

  1. Season both sides of the fish with salt.
  2. On a steaming dish, place white part of the spring onions under the fish and place sliced ginger inside and on top of the fish.
  3. Steam fish for 7 to 9 minutes (adjust according to the size of fish).
  4. For sauce, mix together light soy sauce, sugar, sesame oil and warm water. Mix well and set aside.
  5. Remove fish from steamer. Discard steamed fish water, spring onions and ginger.
  6. Top fish with fresh ginger, coriander, spring onions and chilli strips.
  7. Pour sauce around the fish, not over the fish.
  8. Heat up peanut oil until just starts to smoke.
  9. Carefully drizzle hot oil over the fish.
  10. Serve immediately. Enjoy!

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