Steamed Sea Bass with Ginger and Spring Onions, Chinese-Style

Preparation info
  • for


    • Difficulty


Appears in
New Wave Asian: A Guide to the Southeast Asian Food Revolution

By Sri Owen

Published 2002

  • About

Rinse the cleaned whole fish under cold running water. If you don’t have a large enough steamer or wok, cut the fish in half and put the two halves side by side on the plate. You can also steam in a microwave oven or, of course, in a steam oven. Another alternative is to poach the fish in a fish kettle.


  • 1 whole sea bass, weighing 450–600 g/1–1¼ lb, gutted and scaled, gills removed
  • ½


Rub the cleaned fish inside and out with the salt and lemon juice. Put the fish on an oval plate and steam it in a large steamer, or a wok with a domed lid, for 8-10 minutes (see also the alternative cooking methods suggested above).

When the fish is cooked, spoon out and discard some of the cooking juices from the plate. Spread the ginger and spring onions on top of the fish. In a smal