Steamed Sea Bass Slices

A quick visual overview of the key ingredients and cooking flow.

Steamed sea bass slices on cream, with five default ingredients and five numbered cooking scenes.

Check 350 g boneless skin-on sea bass for pin bones, pat dry and slice diagonally about 1 cm thick. Slice 5 g of the 15 g ginger; julienne the remaining 10 g. Cut the white parts of 2 spring onions into short lengths and shred the green parts; keep separate. Prep the aromatics before handling raw fish, then wash hands and tools. Heat water below the steamer rack while preparing the ingredients.

Raw sea bass slices about 1 cm thick on a wooden board, beside separate ginger slices, julienned ginger and spring onion whites and greens on an ivory worktop.

Spread all 5 g sliced ginger and the spring onion whites in a heatproof shallow bowl or deep plate. Arrange all fish slices in one layer with only slight overlap at the edges. Keep the shredded greens, julienned ginger and sauce aside. Use a 15 ml tablespoon.

A single layer of raw sea bass slices over ginger slices and spring onion whites in the same blue-rimmed white deep plate, with no sauce or shredded garnish.

Set the plate in the steamer once the water boils. Cover and maintain steady steam over medium-high heat for about 4–6 minutes, checking from 4 minutes. The thickest slice must reach 63°C (145°F), with opaque flesh that separates easily. If needed, keep steaming and check about every minute. Remove promptly when cooked, without a fixed resting period in the steamer. Keep water below the plate.

Opaque white sea bass slices in the blue-rimmed plate inside a stainless-steel steamer, with a little pale cooking liquid and gentle steam.

Lift the hot plate out with heatproof tools and set it down level. Spoon off the steaming liquid and remove the spent ginger slices and spring onion whites, supporting the fish gently to keep the slices intact. Use clean utensils reserved for cooked food.

A clean stainless spoon removing pale steaming liquid from the edge of the same plate, with intact cooked fish and a small waste bowl for spent aromatics and juices.

Lay all 10 g julienned ginger and all the shredded spring onion greens from Step 1 over the center of the fish. Drizzle 1½ tbsp seasoned soy sauce around and over the slices without turning them.

A spoon drizzling dark amber seasoned soy sauce over cooked sea bass topped with pale ginger and green spring onion shreds.

Heat all 1 tbsp oil in a small pan over medium-high heat until fluid and shimmering but not smoking. Turn off the heat and slowly pour it over the ginger and spring onion. The aromatics should sizzle gently and release their fragrance. Serve immediately; if the oil smokes, take it off the heat and let it cool slightly before pouring.

At a Glance

Main Ingredients

Seasonings