Steamed Sea Bass with Garlic and Ginger

Portions: 10 Portion size: 5-6 oz (150-180g) U.S. Metric Ingredients

Procedure l0

10 thin slices 4-5

10 thin slices 4-5

Sea bass fillets, skin on, 5-6 oz (150-180 g) each Scallions, trimmed, halved lengthwise Ginger root, peeled Garlic cloves

1. With the point of a sharp knife, lightly score the skin of the sea bass, making 3 or 4 diagonal cuts across the fillets.

2. Arrange the scallions on the rack of a steamer.

3. Place the fillets, skin side up, on top of the scallions.

4. Cut the ginger slices into thin shreds.

5. Cut the garlic cloves into paper-thin slices.

6. Scatter the ginger and garlic on top of the fillets.

7. Pour water into the bottom of a steamer and bring to a boil.

8. Place the steamer rack holding the fish in the steamer, cover, and steam just until the fish is done, about 4 to 8 minutes, depending on the thickness of the fish.

lS0 mL lS0 mL

Scallions, sliced thin Soy sauce Peanut oil

Per serving:

Calories, 280; Protein, 29 g; Fat, 17 g (54% cal.); Cholesterol, 60 mg; Carbohydrates, 4 g; Fiber, 1 g; Sodium, 1130 mg.

9. Remove the fish and the scallions from the steamer. Discard the scallions.

10. Place the fillets on hot plates.

11. Sprinkle the tops of the fillets with scallion slices.

12. Pour 1 tbsp (15 mL) soy sauce over each portion.

13. Heat the peanut oil until it is very hot, almost smoking.

14. Pour 1 tbsp (15 mL) oil over each portion.

15. Serve immediately.


Instead of finishing with soy sauce and hot oil, serve with Ponzu Sauce (p. 196) or Oriental Vinaigrette (p. 725).

Continue reading here: Seafood Newburg

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  • carmela
    What is the procedure of bouling the slices of ginger for the sea bass?
    2 years ago