Cantonese steamed sea bass with ginger and spring onion
Whole sea bass steamed until just set, then finished with sizzling oil, ginger and spring onion. Clean, quick and special.
- Time25 min
- LevelEasy
- Costabout £3.77 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Score the fish three times on each side. Lay each on a heatproof plate and scatter a third of the ginger inside and on top.
- 2
Set a steamer or a rack in a large lidded pan over boiling water. Steam the fish, covered, for 10 minutes, until the flesh flakes at the thickest part and the eye turns white.
10 min - 3
Carefully pour away the cooking liquid from the plates. Lay the spring onion and the rest of the ginger on the fish.
- 4
Mix the tamari, sherry, sesame oil and white pepper. Spoon over the fish.
- 5
Heat the rapeseed oil in a small pan until it shimmers and just begins to smoke. Pour it over the ginger and spring onion. It will sizzle loudly.
1 min - 6
Add the coriander and serve straight away with steamed rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.