Try our sea bream fillet recipe then check out our whole sea bream, Chinese steamed fish and steamed sea bass.

Recipe tip: If you can’t get hold of sea bream then any skinless white fish will work perfectly. If you don’t have shaoxing wine then dry sherry, vermouth or white wine will work just as well.


  • 2 thumb-sized pieces ginger, ½ sliced, ½ shredded
  • a small bunch coriander, stalks and leaves reserved
  • 2 large skinless sea bream fillets
  • 2 tbsp dark soy sauce
  • 2 tbsp shaoxing wine
  • 1 tsp caster sugar
  • 3 spring onions, cut into 5cm pieces then shredded
  • ½ red chilli, deseeded and thinly sliced
  • 2 cloves garlic, thinly sliced
  • 2 tbsp vegetable oil
  • cooked long-grain, basmati or jasmine rice, to serve
  • steamed green vegetables, to serve


  • STEP 1

    Put two lines of ginger slices with coriander stalks on top onto a small heatproof plate. Put the plate into a stove-top bamboo steamer (see cook’s notes below for an alternative cooking method). Lay the fish fillets on top and season. Mix together the soy sauce, wine and sugar, then pour over, and scatter over the shredded ginger, spring onions, red chilli and garlic. Put the steamer over a pan of simmering water, cover with the lid and cook for 6-8 minutes or until the fish is just cooked.

  • STEP 2

    Heat the vegetable oil in a frying pan until shimmering. Once the fish is cooked, remove the lid and carefully pour the hot oil over the spring onions, ginger and fish. Serve with steamed white rice and green vegetables.

Cook's notes

To make this without a steamer, heat the oven to 200C/fan 180C/gas 6. Cut two 20cm x 30cm sheets of baking paper and put them onto a large baking tray. In the middle of each put a line of ginger slices and coriander stalks, lay the fish fillets on top and season. Sprinkle over the shredded ginger, spring onion and chilli. Gather up the paper around the fish, scrunching to seal but leaving a little opening at one end. Mix together the soy, wine and sugar, then carefully pour into the parcel before sealing tightly. Bake for 10 minutes or until the fish is cooked through. Shaoxing wine is a Chinese spirit made from rice that adds depth when cooked – it is available from large supermarkets.

Head here for more sea bream recipes

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Adam Bush Chef Portrait
Adam BushDeputy food editor

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