Steamed Sea Bass with Ginger and Spring Onion
Why this recipe works
- Fast, gentle cooking: Steaming cooks the sea bass quickly while keeping the flesh moist, flaky and delicate.
- Aromatic finish: Hot sesame oil wakes up the ginger and spring onion, giving the dish fragrance without a heavy sauce.
- Clean balance: Light soy sauce adds savoury depth, while lime brings brightness that cuts through the oil and fish.
Get the most out of this recipe
Timing notes
- Serve immediately: The fish is best eaten as soon as the hot oil and soy sauce are added, while the aromatics are fresh and the flesh is still tender.
- Prep the aromatics first: Slice the ginger and spring onion before steaming so the fish can be finished straight away once cooked.
Texture tips
- Keep the fish just cooked: Steam only until the thickest part turns opaque and flakes easily; leaving it too long can make the sea bass firm rather than silky.
- Use a steady simmer: A gentle, consistent steam helps the fish cook evenly without tightening too quickly.
Ingredient notes
- Choose firm fresh ginger: Fresh, firm ginger gives a cleaner aroma and a sharper lift than older, fibrous pieces.
- Use light soy sauce: Light soy sauce seasons the fish without overwhelming its delicate flavour or darkening the final dish too much.
- Cut the aromatics finely: Fine shreds of ginger and spring onion soften quickly under the hot oil and distribute their flavour more evenly.
Serving ideas
- Serve with steamed rice: Plain rice is ideal for soaking up the soy, sesame oil and fish juices.
- Add simple greens: Pak choi, choi sum or steamed broccoli work well alongside the light, savoury sauce.
Equipment you'll need
Ingredients
Instructions
- Set up a steamer over a large pot of simmering water. Peel the ginger, then cut most of it into fine matchsticks and finely grate the rest. Trim the spring onions and slice them into fine shreds.
- Pat the sea bass dry and place on a heatproof plate that fits your steamer. Season lightly all over with the white pepper. Scatter half the ginger and half the spring onion over the fish.
- Steam for 7 to 9 minutes, depending on thickness, until the fish is just opaque and flakes easily at the thickest part. Carefully lift out the plate and pour off any liquid that has collected. Top with the remaining ginger and spring onion.
- Warm the sesame oil in a small saucepan over medium heat until shimmering and very hot, 1 to 2 minutes. Immediately drizzle the hot oil over the ginger and spring onion so they sizzle. Spoon over the light soy sauce, then finish with a squeeze of lime and serve straight away.
Recipe notes
Tips
- Keep the water at a steady simmer, not a rolling boil, so the fish cooks gently and stays flaky.
- If you are serving anyone who is pregnant, elderly, or immunocompromised, cook the fish until it is fully opaque and piping hot throughout.
Substitutions
- Replace lime with lemon for a slightly softer, less aromatic citrus finish.
- Replace sesame oil with olive oil if you want a cleaner flavour and less nuttiness.
Storage
- Refrigerate up to 1 days
- Best eaten straight away. If you have leftovers, cool quickly and refrigerate; reheat gently by steaming until piping hot, as microwaving can toughen the fish.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (15min active)
- Difficulty: Easy
- Cuisine: Chinese
-
Allergens:
Fish Sesame Soybeans
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