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Asian Steamed Sea Bass

Method

  1. Rinse the fish and pat dry. Make 2-3 diagonal slashes on both sides of the fish.
  2. Steam in a fish poacher or steamer over a high heat for about 8 minutes, or until the fish is cooked and flakes easily.
  3. Carefully place the fish on a serving platter and sprinkle with salt and sugar.
  4. Spread the ginger over the fish, then the green part of the spring onion, followed by the white part.
  5. Heat the oil in a small pan over a high heat until smoking. Pour it little by little over the spring onions.
  6. Finish by drizzling soy sauce over the entire fish.