Steamed sea bass chinese

It’s been awhile! Senior year is starting without any downtime and I’m hitting the ground running, only now two weeks into the fall semester. It’s exciting just as it is a little …

If you’re thinking of celebrating the Chinese New Year here’s a perfect centrepiece for the meal - a whole seabass with ginger and spring onion. Simple!

Whenever we are in Bangkok, Thai Style Steamed Sea Bass is one of the must-order items for us. Now you can replicate this steamed fish at the comfort of your home. In Thailand, the most common fish to use for this recipe is sea bass. I’ve tried it with grouper and barramundi too. Instead of whole fish, you could use whole fillet as well.

Today's Chinese steamed sea bass features fork-tender fillets, crunchy vegetables, and flavorsome sauce, setting your taste buds alight. As an added bonus, most of the cooking time is hands-off, so you can kick back and relax while you wait for this steamy meal to be ready.

Chinese Steamed Fish with Ginger, Spring Onions and Soy Sauce - you can use cod, pollock, sea bass or any other fleshy white fish. You can steam the fish whole, or for an easier method, steam fish fillets.

This Chinese steamed fish topped with ginger and scallion and served in soy sauce is super easy to make, takes only 20 minutes and 6 common ingredients.

The Chinese steamed fish is infused with flavourful fermented black beans and fragrant scallion oil. It takes 15 minutes to make.

In this steamed sea bass dish, the sea bass is steamed with green onions and ginger. Then a simple sauce of mirin, soy sauce and olive oil is poured on top.

A simple steamed fish dish, using simple Chinese flavours, that can be ready and on the table in under 30 minutes.