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Steamed Whole Sea Bass

Looking for a low-fat, healthy supper? Try this Oriental steamed fish. It's full of flavour and packed with health-giving oils.


  • 2 whole sea bass, head off if preferred, de-scaled and cleaned

  • 2 tbsp shaosing rice wine or dry sherry

  • 4 tbsp groundnut oil

  • 4 garlic cloves, crushed and finely chopped

  • 2 tbsp freshly grated ginger

  • 4 tbsp yellow bean sauce

  • 8 tbsp light soy sauce

  • 2 tbsp toasted sesame oil

  • 1 large spring onion, chopped

  • small handful of coriander leaves, chopped

  • pinch of salt and freshly ground black pepper


  • 1.

    Wash the fish in cold water. Pat dry with kitchen paper. Cut some slits into the skin of the fish and season with salt and black pepper. Place the fish on a heatproof plate and transfer to a bamboo steamer. Pour the shaosing rice wine over the fish.

  • 2.

    Fill a wok or pan with boiling water to a depth that will not immerse the base of the steamer. Place the lid on the steamer and steam for 12 minutes. Heat another small pan or wok over a high heat and add the groundnut oil. Stir fry the garlic and ginger for less than 1 minute. Add the yellow bean sauce and light soy sauce and stir well. Add a few dashes of the toasted sesame oil. Add the spring onions and coriander to the wok and take it quickly off the heat.

  • 3.

    Pour the sauce over the steamed fish and serve immediately with jasmine rice and steamed pak choy.

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