Steamed Sea Bass


  • 1 500g (1 1/4 lb) sea bass (butterfly cut)
  • 12 g (3/4 Tbsp) ginger (julienne)
  • 20 g (1 1/4 Tbsp) spring onions (Julienne)
  • 20 ml (1 1/4 Tbsp) sake
  • 20 ml (1 1/4 Tbsp) soy sauce
  • 15 ml (1 Tbsp) sake
  • 20 ml (1 1/4 Tbsp) chicken stock
  • 8 g (1/2 Tbsp) sugar
  • 8 ml (1/2 Tbsp) chinese sesame oil
  • 10 g (1 Tbsp) fresh coriander leaves


  1. To do Butterfly cut, use a sharp knife and open the fish from the back as if you are going to fillet the fish, as you do this split the head in two. This is basically the same method used to make a kipper.
  2. Place fish on a tray, sprinkle spring onion, ginger and sake on top of fish. Cover and place fish in a steamer for about 10 minutes until done. Warm up sauce ingredients in a pan. Place the steamed fish on a large serving plate, remove the bones. Pour the hot sauce all over to cover the fish, decorate with coriander leaves and serve immediately. Goes well with steamed white rice and stir fried pack choy. If you don't have a steamer cover with tin foil and cook in the oven.
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