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.
Ingredients
- 1 lb chilean sea bass substitute with cod
- 1/4 tsp salt
- 4 slices ginger
- 1 scallion julienned, white and green parts separated
- 1 spring cilantro
- 1-2 tbsp seafood soy sauce adjust to taste, substitute with any seasoned soy sauce or regular soy sauce
- 2 tbsp neutral oil
Instructions
- Quickly rinse the sea bass then pat dry. Season with salt on one side.
- 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.
- 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.
- 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.
- In a small pan, heat neutral oil over medium heat and once smoking hot, carefully pour the oil on top of the aromatics.
- Serve with rice and enjoy!