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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

  • 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

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.

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