Asian Steamed Sea Bass

Chinese/Thai Steamed Sea Bass

Guess the fish thing is working out because I’ve just had the most wonderful steamed sea bass with Asian spices on a simple bed of basmati rice. However, I was torn between two variations – Chinese or Thai – so I decided to combine the two because ‘fusion’ cooking is where it’s at allegedly. Or then again, I had stuff in the fridge to use up so I bunged it all in cos I hate waste and love experimenting.


So, method – Get 1 whole, scaled and cleaned sea bass from fishmonger. Cut slits in the fish and rub into the gaps (and belly cavity) a mixture of chopped up lemon grass (1 stalk), chopped garlic (2 cloves), chopped green chilli (2 hot ones), finely sliced ginger (a thumb sized lump), finely chopped spring onions (a couple), chopped coriander leaf (a fistful) plus a teaspoon of ground turmeric, a good tablespoon of dark soy sauce and a tablespoon of oil (ideally nut - but olive, sunflower or veggie will do the job). Leave for at least 30 minutes. Have a drink.

30 minutes later- well, at this point traditionally you’re supposed to have banana leaves to hand - but seeing as many of us have to shop in the city centre and don’t frequent markets in Bangkok or Malaysia you can instead use tinfoil or the green tops of large leaks if you have any kicking around. Anyway, whatever you use it’s simply there to be another barrier between the fish and the boiling water/steam below – so don’t get hung up about it.

Line your perforated steamer bit (the steel bit with holes that fits over you saucepan, the bamboo one you bought rashly but rarely use, or the humble colander that reminds you of childhood) with tinfoil, leak leaves or even just a small heat proof dish. Place the marinated fish on top (together with a couple of spoonfuls of marinade) and then bring a pan of water to the boil.

When the water is boiling, place your steamer ‘basket’ on top and cover with a lid/plate/more tin foil for about 15 minutes. Meanwhile, mix up some chopped chilli, sesame oil and soy sauce (about a teaspoon of each) in a bowl. Lift out the steamed fish, pour over the chilli/soy/sesame dressing and eat (NB – you can also heat up the dressing mixture before spooning over if you wish). Watch out for bones but otherwise enjoy.