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Tender sea bass fillets steamed with fresh ginger, then finished with sizzling oil over spring onions and a light, savoury soy and Shaoxing broth. It’s a classic Cantonese restaurant dish that’s surprisingly easy to make at home. Sea bass is a lean source of protein, and the steamed greens, edamame and brown rice add plenty of fibre.
A steamer, or a large lidded pan or wok with a trivet and a heatproof plate that fits inside, plus a small saucepan.
1.
If using dried rice, start cooking it now, following the pack instructions (around 25–30 minutes).
2.
Put the fish skin-side down on a heatproof plate and scatter over half the ginger.
3.
Bring 2–3cm water to the boil in the steamer or pan. Put the plate on the trivet, cover and steam until the fish is opaque and flakes easily (6–8 minutes). Add the broccoli, edamame and pak choi to the steamer basket, or around the plate, for the last 5 minutes.
4.
Meanwhile, put the soy sauce, Shaoxing wine, remaining ginger and 120ml water in the small saucepan and bring to a simmer. Heat the rice pouch following the pack instructions.
5.
Carefully lift out the plate and pour off any cooking liquid. Top the fish with the spring onions.
6.
Heat the oil in a small pan until just smoking, then carefully pour it over the spring onions so they sizzle. Stand back, as it may spit.
7.
Pour the soy broth around the fish, scatter with coriander and serve with the vegetables and rice.
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Storage information
Best eaten fresh. Cool leftovers within 1 hour, then refrigerate for up to 1 day and reheat until piping hot. Not suitable for freezing.
Tip
Whole fish: Steam a whole sea bass (around 500g) for 12–15 minutes instead of fillets. Lower carb: Skip the rice and add extra pak choi or broccoli.
Cost-saving tips
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