Chinese steamed seabass

    40 min

    A traditional Chinese fish recipe. Chinese love fresh seafood! Steamed fish is an easy way to prep fish and at the same time keep the original flavour of fish. In this recipe, a whole seabass, ginger and spring onions are steamed to perfection and then topped with soy sauce, sugar and hot oil. Serve with freshly cooked rice.


    Quebec, Canada
    54 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  ›  Extra time:20min  ›  Ready in:40min 

    1. 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.
    2. 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.
    3. Mix together the soy sauce, sugar and hot oil; pour over the seabass and serve.

    See it on my blog

    Check out this recipe on my blog

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    Reviews in English (1)


    Delicious, but I had no idea what 'hot oil' was until now (it's smoking hot oil and chilli, cooled and bottled). Quick and easy. I'll be making this again.  -  04 Jul 2016

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