Sea bass Recipe – Steamed Sea bass with Ginger and Sesame Oil Dressing

Sea bass Recipe – Steamed Sea bass with Ginger and Sesame Oil Dressing

My sea bass recipe is really delicate with a fragrant ginger and sesame oil dressing.

For this sea bass recipe I find steaming the sea bass keeps it incredibly succulent and moist. It delivers such a clean pure taste that your body thanks you for once you’ve finished devouring it.

This dish is inspired by a Ken Hom recipe and I couldn’t resist creating something similar. The first time I cooked this seabass recipe it was an instant success; the key is not to go over the top; keep it simple and clean and it will love your forever!

Seabass is a wonderful fish to work with and I think steaming is one of the best ways of how to cook seabass. There are lots of ways to cook seabass; but for me steaming really helps maintain the bass’ delicate flavour.

The flesh of the seabass remains succulent but firm and gives a wonderful canvas to paint the other flavours on. 

My sea bass recipe is one of those meals that as soon as you have your first bite your eyes close, your head raises and you deeply breath in the aroma and you just know you love it already..

Want a different fish dish recipe?

You could also use bream for this recipe.

Steamed Sea bass Recipe with Ginger and Sesame Dressing – Ingredients:

4 sea bass fillets (2pp)

2 inches of ginger – cut julienne or grated (but enough to generously cover your fish fillets)

1 slice of ginger 1/2 thick

1/4 fresh lemon

Sea salt flakes or Rock salt

Drizzle of light soy sauce

2 tablespoons sesame oil

2 tablespoons of vegetable oil

1/2 spring onion sliced (1/2 cm wide)

Heaped tablespoon of chopped fresh coriander

Fresh chilli sliced – as much as you want

Steamed Sea Bass Recipe with Ginger and Sesame Dressing – Method:

  1. In a saucepan bring a couple of pints of water to the boil; add the lemon 1/4, slice of ginger and a pinch of salt.
  2. Lightly oil a side plate and place your sea bass on top skin side down.
  3. Cover the seabass generously with ginger juliennes and place inside your steamer (if your plate doesn’t fit then put the sea bass fillets on a piece of foil folded over a few times).
  4. Cover the steamer, place on top of your saucepan and steam for approx 4 minutes (you don’t need a high heat under your saucepan a medium heat is fine). The cooking time depends on the size of your sea bass or fillet, but as soon as the sea bass has turned opaque and is firm to touch it is ready – remove the steamer immediately and take the lid off.
  5. While the fish is cooking mix your vegetable and sesame oil together and place in a small saucepan and put on a low heat.
  6. Once the fish is done lightly drizzle (about a tablespoon) of light soy sauce over each fillet, sprinkle a few pinches of spring onions and coriander over the top and any chilli you want to add.
  7. Now gently and carefully drizzle the hot sesame oil mixture over the top of the fish (it should sizzle).


Goes well with some chinese greens and plain boiled rice with the appropriate ooohs and aaahs after your first bite!

PS. you could serve this as a starter by reducing the serving to one small fillet per person – but when something tastes this good, why bother?!

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