Steamed sea bass, Asian style

This is an amazingly easy, healthy and delicious recipe which tastes as though it must involve a lot of effort but really, really doesn’t! Perfect to impress! We used fillets for ease of eating, but you can use whole fish if you prefer, just make sure to score the skin to let all the lovely flavour in, and pack the inside too.


Serves 2


  • 4 sea bass fillets (or 2 small whole sea bass, or one big sea bass!)
  • 1 large red chilli, finely diced
  • 1 bunch coriander, leaves finely chopped
  • 1 lime
  • small piece of ginger, grated
  • 2 tbsp soy sauce


The easiest way to cook this is in a steam oven, or in a steamer, but if you don’t have one, use a normal oven and place a large baking tray of boiling water on the bottom shelf of the oven, and the fish on a tray above it.

Take the fish fillets and place skin side down on the steamer base, or on a lightly oiled baking tray. Very lightly score the flesh, being careful not to cut through.

Sprinkle the fish evenly with the grated ginger, chopped coriander and chilli, and the zest of the lime. Drizzle over the soy sauce. Place in the steamer/oven for approximately 10 minutes until the flesh is firm to the touch and starts to flake.

Squeeze over the juice of the lime and top with additional chopped coriander and soy sauce to taste.

Serve with some simple rice and vegetables to soak up all the tasty juices.



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