Whole Steamed Sea Bass with Ginger and Spring Onions
Why this recipe works
- Gentle steaming: Steaming cooks the whole fish evenly while keeping the flesh delicate, moist and clean-tasting.
- Aromatic finish: Hot oil poured over ginger and spring onions releases their fragrance and carries it through the soy dressing.
- Fast centrepiece dish: Most of the work is simple slicing and mixing, while the fish itself cooks in minutes once the steamer is ready.
Get the most out of this recipe
Timing notes
- Serve immediately: The texture is at its best as soon as the hot oil hits the aromatics, before the fish has time to cool or the dressing becomes diluted.
- Prepare first, steam last: Have the dressing, ginger, spring onions and coriander ready before steaming so the fish can be finished without delay.
- Best freshly cooked: Whole steamed fish is not ideal for long holding; leftovers can dry out easily even when reheated gently.
Common mistakes
- Overcooking the fish: Check the thickest part near the bone; the flesh should be opaque and flake easily, not firm or chalky.
- Boiling too aggressively: Keep the water at a steady simmer. A rolling boil can jolt the plate and cook the fish more harshly.
- Watery dressing: Pour off the steaming liquid from the plate before adding the soy dressing, otherwise the final sauce can taste thin.
Ingredient notes
- Choosing the fish: Use the freshest whole sea bass available, ideally cleaned and scaled by the fishmonger for easier preparation.
- Cut aromatics finely: Thin matchsticks of ginger and fine lengths of spring onion wilt quickly under the hot oil and release more aroma.
- Use light soy sauce: Light soy gives saltiness and savoury depth without making the dressing too dark or heavy.
Serving ideas
- Serve with rice: Steamed jasmine rice or plain white rice is ideal for soaking up the soy, ginger and spring onion dressing.
- Add simple greens: Pak choi, choi sum or steamed broccoli keep the meal light and let the fish remain the focus.
- Fresh finish: Coriander adds brightness at the end; add it after the hot oil so it stays fresh rather than wilted.
Equipment you'll need
Ingredients
Instructions
- Bring a large pot of water to a steady simmer and set a colander over it as a makeshift steamer, making sure the water does not touch the base. Pat the sea bass dry, then rub it all over with the Shaoxing Cooking Wine and white pepper. Leave at room temperature while you prepare the aromatics.
- Trim the spring onions and slice them into fine lengths. Peel the ginger root and cut it into fine matchsticks. Roughly chop the fresh coriander.
- In a mixing bowl, whisk together the light soy sauce, caster sugar and toasted sesame oil until the sugar dissolves. Set the dressing aside so it is ready to pour over the hot fish. Keep the spring onion and ginger separate for topping.
- Place the fish on a heatproof plate that fits inside your steamer setup. Steam over medium heat for 10 to 14 minutes, depending on thickness, until the flesh turns opaque and flakes easily at the thickest part. Carefully lift the plate out with tongs and pour off any liquid that has collected on the plate.
- Scatter the spring onion and ginger over the fish, then spoon the soy dressing evenly over the top. Heat the vegetable oil in a small saucepan until shimmering and just starting to smoke lightly. Immediately drizzle the hot oil over the aromatics to release their fragrance, then finish with the fresh coriander and serve straight away.
Recipe notes
Tips
- For the cleanest flavour, keep the water at a steady simmer rather than a rolling boil so the fish steams gently and stays tender.
- If serving vulnerable groups, use extra care to ensure the fish is fully cooked through and piping hot at the thickest part before serving.
Substitutions
- Replace Shaoxing Cooking Wine with dry sherry for a similar aroma.
- Replace vegetable oil with peanut oil for a slightly nuttier finish.
- Replace caster sugar with light brown sugar for a deeper, caramel note in the dressing.
Storage
- Refrigerate up to 1 days
- Best eaten immediately. If you have leftovers, lift the flesh from the bones and refrigerate in a sealed container; reheat gently in a steamer until piping hot to avoid drying out.
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Recipe overview
- Servings: 4 servings
- Total time: 40min (20min active)
- Difficulty: Medium
- Cuisine: Chinese
-
Allergens:
Fish Sesame Soybeans
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