Stews

Steamed Sea Bass

Steamed sea bass is a Cantonese classic that preserves the natural sweetness of the fish with minimal oil and salt, using high‑heat quick steaming. The flesh turns milky white and tender, while ginger and scallions remove any fishy odour. The clear broth delivers a light, lingering umami taste – the essence of “freshness”.

Stews
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fortify the Spleen and nourish the Stomach
supplement Qi and enrich Blood
promote diuresis to reduce edema
Promote digestion and lower blood lipids
Supplements calcium and strengthens bones
Women's Wellness
Recovery Meals
Office Wellness
Gathering & Sharing
Bedtime Nourishment

Servings: 2
Prep: 15 min
Cook: 12 min

Main Ingredients

Fresh sea bass 1 pc (approx. 500g)
Ginger 20g
Spring onion 15g
Red chili shreds a little
Steamed fish soy sauce 30ml
Cooking wine 10ml
Peanut oil 15ml
White pepper powder 1g

Steps

Scale, gut and clean the sea bass. Make three diagonal cuts on each side (down to the bone) for even seasoning.
Slice half the ginger, julienne the rest; cut spring onion whites into sections, shred the green parts; finely shred red chili and soak in ice water (for curled garnish).
Rub the fish inside and out with cooking wine and a pinch of white pepper. Stuff ginger slices and onion sections into the belly and cuts. Marinate for 10 min.
Bring a steamer to a rolling boil. Place the fish on a plate (place two onion sections or chopsticks underneath for steam circulation). Steam on high heat for 8 min (adjust +1 min per extra 50g).
Turn off heat, let rest for 2 min (residual steaming). Remove, carefully pour off the fishy liquid from the plate – key for flavour.
Discard used ginger and onion. Top with fresh ginger julienne, spring onion shreds and chili shreds.
Heat peanut oil in a small pan until smoking, then quickly pour sizzling oil over the aromatics to release fragrance.
Drizzle steamed fish soy sauce around the plate edge and serve immediately.

TCM Notes

Rich in high‑quality protein (≈18.6g/100g) and omega‑3 fatty acids (DHA/EPA), supporting brain and heart health. Low fat (≈3.4g/100g), packed with vitamin B12, selenium and phosphorus for metabolism and bone strength. Steaming preserves water‑soluble vitamins (B‑complex) and minerals, avoiding harmful compounds from deep‑frying.

Suitable for：Elderly, children and teenagers (brain development) People with hypertension or hyperlipidemia (low fat, low sodium) Postpartum women (protein boost, wound healing) Fitness enthusiasts (high protein, low calorie)

Not suitable for：Those allergic to fish Acute gout flare‑ups (moderate purine content) Severe liver or kidney dysfunction (protein intake must be controlled per physician)

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