Steamed Chilean Sea Bass Recipe

This Chinese-style steamed sea bass recipe is a delicately tender, flaky, and moist white fish seasoned with soy sauce and aromatics like ginger, scallions, and cilantro. The result is a hearty and comforting dish that’s perfect with steamed white rice. What’s more, is that it’s ready in under 20 minutes! Simple and quick to make yet very delicious—that is what this steamed sea bass is all about. 

Along with marinated salmon sashimi and soy marinated raw crab, I like to have this fish dish in my rice thief rotation. Rice thief or “bap doduk’ [밥도둑] is a Korean phrase used to describe a dish that is so flavorful, that you’ll be compelled to eat more rice than usual! Don’t underestimate the simplicity of this recipe. As simple as seems, I’m almost certain it’ll make you want seconds. 

The sauce at the bottom of the steaming plate is like liquid gold. Spoon some of it over freshly cooked white rice and some fish, and let your mouth indulge in every bite. I like to pair my sea bass and rice meal with my stir fried water spinach as a side dish. Consider also finishing the meal with Nutella tang yuan, a special Chinese dessert that is glutinous rice balls filled with Nutella! 

Why you’ll love this recipe

Seabass comes in many varieties. But in general, they are white fish that are tender, flaky, and have a mild sweet taste. Sea bass is quite fattier than other fish, and that’s why it’s also tastier! Additionally, the fat content helps keep the fish moist.

Chilean sea bass is already delicious on its own, seasoned with just salt. But for this recipe, I added six ingredients that are affordable and easily accessible, which you might already have on hand. The ratios are just enough to add a delicious and well-seasoned flavor without overpowering its natural delicate taste.

It’s very similar to my Chinese steamed fish, but for this steamed sea bass, I added cilantro, and trust me, it adds an extra layer of flavor that takes it to a whole new level. The peppery, lemony cilantro adds a pop of freshness to every bite. It also highlights the sweet flavor profile of the fish.

Steamed Sea Bass Ingredients and Substitutions 

Chilean sea bass: This variety of sea bass boasts a rich, buttery flavor similar to that of a crab. The texture and flavor really are the selling point. However, you can substitute this recipe with other more affordable varieties of sea bass like European or black sea bass.

Salt: To enhance the flavor of the fish and firm up the texture of the fish as it draws out excess moisture.

Ginger: Ginger eliminates the fishy taste of any fish and seafood, making it a classic aromatic to go with seafood dishes. Plus, its earthy taste compliments the flavor of the fish.

Scallion: Scallions add fragrant sweet notes without overpowering the fish. As an alternative, you can use shallots, the white part of leeks, or white onions. 

Cilantro: Adds freshness and a nice bright green pop of color. If you don’t have cilantro, you can substitute it with more scallions. 

Seafood soy sauce: This variety of soy sauce is enhanced to better complement seafood. But by all means, you can use regular soy sauce and even liquid aminos. 

Neutral oil: It just helps add extra sheen to the dish. It also partially cooks the aromatics on top of the fish. This heat slightly changes the flavor, cutting the pepperiness and pungent notes, but still keeping their freshness. You want to use a neutral-tasting oil with a high smoke point including corn, canola, vegetable, sunflower seed, grape seed, or avocado oil, which is what I generally use. 

How to Prepare Steamed Sea Bass

Step 1: Prepare the fish

Quickly rinse the sea bass then pat dry using a paper towel. Season with salt on one side.

Step 2: Assemble fish and aromatics

Transfer the sea bass to a heat-proof plate. Layer on the white part of the scallions and sliced ginger on top of the fish. 

Step 3: Steam the fish

With the water already boiling in the steamer, place the sea bass into the steamer. Steam for 8 to 10 minutes, depending on the size of your fish. For a 1-pound, 1-inch thick sea bass, 8 minutes should be sufficient. 

Step 4: Remove from steamer and add aromatics

Carefully remove the fish from the steamer. Pour out half of the liquid that has accumulated on the plate. Then arrange the green part of the scallions and cilantro on top of the sea bass. Season with seafood soy sauce to taste. 

Step 5: Add oil

In a small pan, heat neutral oil over medium heat and once smoking hot, carefully pour the oil on top of the aromatics. 

Step 6: Serve

Serve with rice and enjoy!

Preparation Tips for Steamed Sea Bass

Here are some helpful tips for preparing steamed sea bass to ensure that they come out delicious and perfect every single time:

• Fresh or frozen? You can use any. When buying fresh sea bass, look for those that have nice, firm skin free from any slimy film. They should smell fresh and not give off a foul odor. The flesh is creamy white while the gills should be red. Frozen sea bass are already cleaned however a quick rinse is recommended before steaming. I used frozen sea bass as that’s what’s available. 

• Don’t skip seasoning the sea bass with salt. It’ll help enhance its flavor and texture during the steaming process! The ginger also helps to get rid of any unpleasant odors. 

• When steaming you want to make sure that your wok or pot has enough water to produce continuous steam throughout the cooking process. Use a wide wok or pot so that it’s easier to place in and take out the steaming dish. Or, you can simply use a steamer if you have one.

• While Chilean sea bass is hard to overcook due to its high-fat content, you still want to avoid steaming for longer than necessary. It’ll help if you keep a timer on hand! Overcooked Chilean steamed sea bass could turn mushy—still delicious in flavor, but the texture is not so enjoyable. You’ll know when the fish is cooked through when it flakes away easily from the center bone. 

Frequently Asked Questions

How is seabass best cooked?

Seabass is a pretty versatile fish! One of my favorite cooking methods for sea bass is steaming because it helps retain its delicate texture and flavor. But aside from steaming, you can pan-sear it with olive oil and air fry or bake it with lemon butter.

Is sea bass a good fish to eat?

Yes. Sea bass is rich in omega 3, vitamins, and minerals like B12 and vitamin D. It is an excellent source of protein and it contains less mercury compared to other fish varieties. And of course, it’s very delicious.

Why is my sea bass chewy?

Seabass and any fish almost always turn chewy when overcooked because it causes the fish to dry up. But with our cooking method which is steaming, it is far more forgiving and harder to overcook. 

How do I store leftover steamed sea bass?

Place the leftovers in an airtight container. It’ll stay good in the fridge for two days, so consume immediately. To reheat, you can use the microwave on low setting for 3 minutes or you can re-steam the fish until heated through.

Looking for more easy and delicious fish recipes?

1. Suan Cai Yu — also known as Sichuan Fish with Pickled Mustard Greens, is made of fragrant aromatics like ginger, garlic, chilies, scallions, Sichuan peppers, and pickled mustard greens that pack white fish full of flavor. You can make your own fish broth at home as stated in the recipe, or get a store-bought one. Best with rice!
2. Maeun Tang — this is a hearty Korean spicy fish stew that’s rich, spicy, and incredibly delicious made with Korean radish, zucchini, scallions, bean sprouts, tofu, and Korean staple spices like gochugaru, gochujang, kelp, and anchovies. Perfect on its own or paired with rice on a cold winter evening.
3. Crispy Beer Battered Fish Tacos — A fusion of Mexican street food tacos combined with an irresistible kimchi slaw from Asian cuisine, these crispy fish tacos will surely level up your taco night! It’s ready in just 30 minutes.
4. Korean Seafood Pancake — This recipe serves a seafood pancake that’s crispy on the outside, soft on the inside, and packed with scallions and assorted seafood. Personally, I like using a combination of squid, shrimp, and oysters but you can use any seafood you desire!
5. Pan Seared Salmon with Crispy Skin — If you’re up for something fancy without the price tag or effort, this is worth a try. Salmon skin is pan-fried so that it’s crispy then laid on a bed of avocado crema and topped with Thai chili frisee salad. The result is a bright, fresh, and creamy dish.
6. Hawaiian Salmon Poke Bowl — For sashimi and poke lovers out there! It’s so easy to make your own poke bowl at home. What makes this recipe special is the salmon marinade so be sure to give it a try and taste the difference for yourself.