Chinese Steamed Seabass

    A traditional Chinese fish recipe. Seabass is scattered with ginger and spring onions, steamed to perfection and then topped with soy sauce, sugar and hot oil. Serve with freshly cooked rice.


    5 people made this

    Ingredients
    Serves: 4 

    • 1 (450g) whole seabass, cleaned, rinsed and patted dry
    • salt, to taste
    • 50g fresh ginger, peeled and finely sliced
    • 5 spring onions, finely sliced
    • Sauce
    • 4 tablespoons soy sauce
    • 1 tablespoon sugar
    • 4 tablespoons hot oil

    Directions
    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Heat a pan with water, until boiling. Put the dish on a rack over the boiling water, cover and steam for 8-10 minutes. Pour out any water that may have collected in the dish.
    2. Season the seabass with salt. Place 1/3 ginger and spring onions on to a plate, place seabass on top. Scatter the remaining ginger and spring onions over the seabass.
    3. Mix together the soy sauce, sugar and hot oil; pour over the seabass and serve.

    See it on my blog

    http://hk.myblog.yahoo.com/tony-karen

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