Chinese Steamed Sea Bass

0 Photos

A traditional Chinese fish recipe. Chinese love fresh seafood! Steamed fish is an easy way to prep fish and at the same time keep the original flavor of the fish. In this recipe, a whole sea bass, ginger, and spring onions are steamed to perfection and then topped with soy sauce, sugar, and hot oil. Serve with freshly cooked rice.

Prep Time:
20 mins
Cook Time:
13 mins
Total Time:
33 mins
2 servings


  • 1 pound whole sea bass - cleaned, rinsed, and patted dry

  • salt to taste

  • 5 spring onions, thinly sliced

  • ¼ cup peeled and thinly sliced ginger

  • ¼ cup soy sauce

  • ¼ cup chile oil

  • 1 tablespoon white sugar


  1. Season sea bass with salt.

  2. Place 1/3 of the spring onions and ginger onto a glass or ceramic plate; cover with sea bass. Scatter remaining spring onions and ginger over the sea bass.

  3. Bring a wide pot of water to a boil. Set a rack inside the boiling water; place the plate of sea bass on top. Cover pot and steam until sea bass flakes easily with a fork, 8 to 10 minutes. Pour out any water that may have collected on the plate.

  4. Mix soy sauce, chile oil, and sugar together in a small bowl; pour over the sea bass before serving.

Nutrition Facts (per serving)

476 Calories
27g Fat
13g Carbs
45g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 476
% Daily Value *
Total Fat 27g 34%
Saturated Fat 4g 21%
Cholesterol 94mg 31%
Sodium 2043mg 89%
Total Carbohydrate 13g 5%
Dietary Fiber 2g 5%
Total Sugars 8g
Protein 45g
Vitamin C 8mg 38%
Calcium 58mg 4%
Iron 2mg 11%
Potassium 800mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love