Chinese Steamed Seabass

    20 mins

    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.

    10 people made this

    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

    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

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