White baking paper topped with a whole steamed sea bass with red chilli and cucumber

Steamed sea bass

Name: Steamed sea bass
Total time: 1 h
Yield: Serves 4
Ingredients: 1 (about 800g) sea bass gutted and scaled, with three vertical slashes made in the flesh; 300g long-stemmed broccoli halved lengthways; 2 tbsp dark soy sauce; 2 tbsp shaoxing rice wine; 1 tbsp toasted sesame oil; 1 tsp caster sugar; 2 cloves garlic thinly sliced; a thumb-sized piece ginger thinly sliced; 2 carrots peeled into thin strips; 1 cucumber peeled into thin strips; 2 tbsp rice vinegar; 1 red chilli thinly sliced; 2 spring onions thinly sliced at an angle; basmati rice to serve

Adam Bush

Published: January 25, 2022 at 11:26 AM

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Serves 4

Easy

Total time: 1 hr

A star rating of 5 out of 5.1 ratingRate

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Try this recipe for soy-steamed sea bass. Serving the whole fish at the table means less prep and it looks really impressive, whilst cooking en papillote means the fish delicately steams to perfection without having to stand over it

Healthy

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Try this soy-steamed sea bass, then check out our sea bass parcels, pan-fried sea bass, miso-glazed sea bass and more sea bass recipes.

Ingredients

Nutrition

1 (about 800g) sea bass

gutted and scaled, with three vertical slashes made in the flesh
300g long-stemmed broccoli

halved lengthways
2 tbsp dark soy sauce
2 tbsp shaoxing rice wine
1 tbsp toasted sesame oil
1 tsp caster sugar
2 cloves garlic

thinly sliced
a thumb-sized piece ginger

thinly sliced
2 carrots

peeled into thin strips
1 cucumber

peeled into thin strips
2 tbsp rice vinegar
1 red chilli

thinly sliced
2 spring onions

thinly sliced at an angle
basmati rice

to serve

Nutrition: per serving

kcal412

low
fat20.8g
saturates4.3g
carbs13.1g
sugars10.3g
fibre5.6g
protein40.1g
salt1.4g

Method

step 1

Heat the oven to 180C/fan 160C/gas 4. Cut two large sheets of baking paper big enough to completely fit and seal in the sea bass (about 34cm x 36cm). Put the sheets, one on top of the other, onto a large baking sheet and lay the sea bass in the middle. Scatter around the broccoli.
step 2

Mix together the soy, shaoxing, sesame oil and sugar, and then pour over the fish. Open the belly of the fish and stuff with the garlic, ginger and a handful of coriander stalks. Season the fish and wrap up the parcel tightly to seal. Cook in the oven for 30-35 minutes or until the fish is coming away from the bone.
step 3

Meanwhile, put the carrot and cucumber strips into a bowl with the rice vinegar and some seasoning, and toss. Leave for 20 minutes to pickle.
step 4

Once the fish is cooked, open up the parcel. Top with the pickled carrot and cucumber strips, sliced red chilli and spring onions. Serve with rice.

Try more sea bass recipes

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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