Ingredients

  • Serves 4 people
  • 1 large sea bass (whole)

  • 1 large ginger root  

  • 10 sprigs spring onions (white part and green part separated) 

  • 2 cups water 

  • ¾ cup soy sauce

  • 1/3 cup sesame oil 

  • ½ cup brown sugar 

  • 1 bunch of fresh coriander

  • 1 tbsp chopped ginger 

  • 1 tbsp chopped garlic 

  • ¼ cup soy sauce  

  • 6 bok choy 

  • 2 carrots (cut into sticks)

  • 1 cup green beans 

  • 1 cup mushrooms (thick slices)

  • ¾ cup water 

  • ¼ cup water and 1 tbsp cornstarch mixture 

  • ¼ cup toasted peanuts (crushed)

  • spring onions (thinly sliced)

  • ½ cup crushed toasted peanuts 

  • lemon wedges 

  • coriander leaves 

  • 3 red chili peppers

Steamed Chinese Sea Bass
Recipe Courtesy of
May Yacoubi

Steamed Chinese Sea Bass

When you’ve got a fresh fish on hand, nothing brings out the taste of the sea like steaming it Chinese style. Steaming preserves the flavors and textures of your fresh catch, and the ginger, spring onion and coriander compliment the natural sweetness of the sea bass. The lemon and chilies add a nice zing to this healthy family dish as well. Pair it with steamed Basmati rice and let all that goodness soak through the grains.
  • Medium
  • 30 min
  • 45 min
  • 15 min
  • 3 steps
  • 23 Ingredients
  • Medium
  • 3 steps
  • 23 Ingredients
  • 30 min
  • 45 min
  • 15 min

Instructions

  1. Bake fish

    • Score the fish on both sides and stuff with some julienned ginger, spring onions and coriander leaves. 
    • Mix the water, soy, half the sesame oil and sugar in a bowl.
    • Line the baking dish with foil and parchment papers.
    • Lay the fish on top of the parchment paper and pour half the liquid all over. 
    • Take the sides of the foil and create a pouch. 
    • Bake in a 200°C-preheated oven for 30 - 35 minutes


  2. Make sauce

    • In a hot wok,add the remaining sesame oil then the remaining ginger for 1-2 minutes. 2.Add the white part of the spring onions and cook for another minute before adding the remaining liquid we prepared earlier and bring to a boil. 3.Now add the green parts of the spring onion. 4.Mix 1 tablespoon cornstarch with ¼ cup water and mix well then add to the wok to thicken the sauce. 5.Bring to a boil and set aside.


  3. Prepare vegetables and garnish

    • In a wok, fry some chopped ginger and garlic for a minute before adding soy sauce, the bok choy, carrots and green beans. Stir-fry for 3-4 minutes before adding the mushrooms and then the water. Cover for 4-5 minutes on high heat. 
    • After 5 minutes, we add the water and cornstarch mixture to thicken the sauce. Serve and top with crushed peanuts.
    • When the fish is out of the oven and ready, top with half the sauce we prepared earlier and top the fish with it.


Garnish and Serve!

Top also with julienned spring onions, fresh coriander, julienned red chili peppers, crushed toasted peanuts and lemon wedges. Serve next to the vegetables and steamed basmati rice.

Garnish and Serve!

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Ingredients
  • Serves 4 people
  • 1 large sea bass (whole)

  • 1 large ginger root  

  • 10 sprigs spring onions (white part and green part separated) 

  • 2 cups water 

  • ¾ cup soy sauce

  • 1/3 cup sesame oil 

  • ½ cup brown sugar 

  • 1 bunch of fresh coriander

  • 1 tbsp chopped ginger 

  • 1 tbsp chopped garlic 

  • ¼ cup soy sauce  

  • 6 bok choy 

  • 2 carrots (cut into sticks)

  • 1 cup green beans 

  • 1 cup mushrooms (thick slices)

  • ¾ cup water 

  • ¼ cup water and 1 tbsp cornstarch mixture 

  • ¼ cup toasted peanuts (crushed)

  • spring onions (thinly sliced)

  • ½ cup crushed toasted peanuts 

  • lemon wedges 

  • coriander leaves 

  • 3 red chili peppers

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