Asian inspired steamed seabass


Yay!!!!! *inserthappydance* in my laziness I finally gathered enough strength to make my dream meal of the week😆. I trust you all had a fab day and yippee it is the start of the weekend for many of you 🙂 minus me who has to work tomorow :(.

Back to this meal, I am so excited because the recipe came out as I dreamt it ;). I served on a bed of rice. You can use any rice for this including jasmine, easy cook, basmati and if you are one for the healthy option brown rice works well with this.  I have used easy cook as I had left over from making my friend’s lunch today.

Prep time: 10mins
Cook time: 15mins
Serve: 4



4 x 800g whole sea bass, scaled, gutted and gills removed.
4 spring onions, thinly sliced
1 red chilli,  thinly sliced
2 teaspoons ginger and garlic paste
Large bunch of fresh coriander,  finely chopped
5 tablesppons light soy sauce
2 lemons
Black pepper
1 orange sweet bite pepper, thinly sliced



Place the fish on a steamer tray after slashing it on both sides every 5cm or so. This helps the fish cook evenly, otherwise the thick part will be raw whilst the tail end is overcooked.

Mix the spring onions, chilli, ginger and garlic paste, coriander, salt, soy sauce and black pepper, then stuff and push into the cavity and slits in the fish. Squeeze lemon on the fish, adding the squeezed half lemon onto the tray.

In the steamer pocket, pour water to come up halfway, bring water to boil. Attach tray to steamer pocket and place lid on top. Steam on high heat for 10mins.

Serve on a bed of fluffy rice, drizzle with juices from bottom of the steamer tray and the remaining coriander leaves and sweet bite pepper sprinkled over



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