Steamed Sea Bass | Soy & Ginger Fish Recipe
Hey guys, it's Angel! Today, I'm going to show you how to make a steamed sea bass, which is one of my favorite fish to cook. Sea bass is buttery and flaky, making it a great option for beginners as it's hard to overcook.
In this recipe, I'll teach you the techniques to cook this Asian-style fish with a delicious soy and ginger sauce that you can use with any fish of your choice. If you're interested in learning how to make steamed sea bass, keep reading!
For this recipe, you'll need:
- One steak or fillet of sea bass (about half a pound)
- Two stalks of green onions
- A small knob of ginger
- Some cilantro for garnish
- Half a teaspoon of cane sugar
- Half a teaspoon of rice wine (optional)
- One tablespoon of soy sauce
- Two tablespoons of vegetable oil
To begin, prepare the ingredients for the fish. Place the fish on a plate and peel the skin off the ginger using the back of a spoon or a knife. Slice the ginger into matchstick pieces.
Carefully slice the green onions in half, separating the green tops from the white bottoms. Save some green onions and cilantro for garnish.
Next, place the ginger over the fish. In a small bowl, combine the soy sauce, rice wine, and cane sugar. Dissolve the sugar and pour the sauce over the fish. Add a bunch of green onions on top.
Now, it's time to cook the fish. Preheat your wok and add a little bit of water. Place the fish on a small trivet or make one using aluminum foil. Once the water comes to a boil, cover the wok with a lid and let it steam for 15 minutes (adjust cooking time if your fish is thicker).
Halfway through cooking, check to ensure there's enough water. If needed, add a little more. The fish is done when it starts to flake apart.
Remove the fish from heat and garnish with the remaining green onions and cilantro. Heat a couple of tablespoons of oil in a pan and pour it over the fish for added flavor.
Now, your delicious steamed sea bass with soy and ginger sauce is ready to be served. Feel free to top it with additional cilantro or red chilies if desired.
Enjoy the buttery and flaky sea bass that melts in your mouth. Remember, sharing a meal with a fascinating stranger is one of life's true delights. Until then, take care, and I'll see you in the next recipe!
Ingredients:
- One steak or fillet of sea bass (about half a pound)
- Two stalks of green onions
- A small knob of ginger
- Some cilantro for garnish
- Half a teaspoon of cane sugar
- Half a teaspoon of rice wine (optional)
- One tablespoon of soy sauce
- Two tablespoons of vegetable oil
Cooking steps:
- Prepare the fish by placing it on a plate.
- Peel the ginger using the back of a spoon or a knife and slice it into matchstick pieces.
- Slice the green onions in half, separating the green tops from the white bottoms. Save some for garnish.
- Place the ginger over the fish.
- In a small bowl, combine the soy sauce, rice wine, and cane sugar. Dissolve the sugar and pour the sauce over the fish. Add a bunch of green onions on top.
- Preheat your wok and add a little bit of water. Place the fish on a small trivet or make one using aluminum foil.
- Once the water comes to a boil, cover the wok with a lid and let it steam for 15 minutes (adjust cooking time if your fish is thicker).
- Halfway through cooking, check to ensure there's enough water. If needed, add a little more.
- Remove the fish from heat and garnish with the remaining green onions and cilantro.
- Heat a couple of tablespoons of oil in a pan and pour it over the fish for added flavor.
- Serve and enjoy!
