Steaming Sea Bass: A Simple, Delicious Guide

Steaming is a popular way of cooking sea bass, especially in Asian cuisines, where it is often served with a broth. The light, indirect cooking style gently infuses flavour into the sea bass fillets, creating a succulent texture and a healthier result. There are many ways to steam sea bass, with variations in cooking methods and flavours depending on the region. For example, in Shanghai, the recipe always contains a little aged soy sauce, whereas in Cantonese cooking, the fish is steamed with ginger, scallion, soy and cilantro.

Seasoning: salt, pepper, and herbs or marinades

Seasoning is an important step in cooking steamed sea bass, as it enhances the flavour of the dish. Here are some tips and suggestions for seasoning your sea bass with salt, pepper, and herbs or marinades:

Firstly, it is recommended to season the fish with salt and pepper before steaming. You can sprinkle salt over the sea bass fillets or steaks, or you can pat them dry with a paper towel and then sprinkle with salt. This initial seasoning adds flavour to the fish and prepares it for the steaming process.

When it comes to herbs and marinades, there are several options to consider. You can use fresh herbs such as basil, lemon peel, or fennel to add a Mediterranean flavour to your dish. Alternatively, you can opt for Chinese five-spice, spring onion, and sesame oil for an Asian-inspired dish. The choice of herbs and spices will depend on your personal preference and the desired flavour profile of your steamed sea bass.

In addition to fresh herbs, you can also use various sauces and oils as marinades. For example, you can drizzle olive oil over the sea bass fillets before steaming, or you can create a sauce by combining mirin, soy sauce, and olive oil to pour over the cooked fish. Soy sauce is a common ingredient in steamed sea bass recipes, and you can enhance its flavour by heating it with oil and other aromatics before pouring it over the fish.

Another option for a marinade is to mix soy sauce, chile oil, and sugar, creating a balance of sweet and savoury flavours. You can also experiment with aged soy sauce, which is commonly used in Shanghai-style steamed bass, or substitute caramelised onions for added sweetness and depth of flavour.

When seasoning your sea bass, it is important to remember that steaming is a gentle cooking method that infuses flavour into the fish. Therefore, you may want to use a light hand when adding salt, pepper, or other strong-flavoured seasonings. The key is to enhance the natural flavour of the sea bass without overwhelming it.

Steamer setup: using a metal steamer or a heat-proof plate

To steam sea bass, you'll need a wok, a metal steamer, or a heat-proof plate. If you're using a heat-proof plate, you'll need to create a steaming apparatus by placing a metal rack inside your wok and boiling water underneath. Here's a step-by-step guide to setting up your steamer:

Using a Metal Steamer:

• Find a metal steamer that fits inside your wok.
• Place the steamer inside the wok.
• Add enough water to the wok to reach just below the steamer.
• Bring the water to a boil.

Using a Heat-proof Plate:

• Find an elongated heat-proof plate that fits inside your wok.
• Use a metal rack or a metal can with both ends removed to elevate the plate above the water in the wok.
• Add enough water to the wok to reach just below the rack or can.
• Bring the water to a boil.

Once your steamer or heat-proof plate is set up, you'll be ready to start steaming your sea bass!

Cooking time: around 5-20 minutes

Steaming is a popular method for cooking sea bass, especially in Asian cuisines, where it is often served with a broth. The cooking time depends on the weight of the fish, but it typically takes around 5-20 minutes.

First, check the sea bass fillets have been pin-boned, season with salt and pepper, and any desired herbs or marinades. If you are cooking a whole fish, you should also remove the scales, cut off the fins, and clean the cavity.

Place the sea bass fillets skin-side down into a steamer and drizzle with a little olive oil. Add the lid to the steamer and leave to cook for about 5-7 minutes for fillets or 8-10 minutes for a whole fish. For a larger fish (around 800g), steam for 15-20 minutes. You can check if the fish is cooked by inserting a metal skewer into the thickest part – it should go through easily and be warm to the touch.

Once cooked, you can add aromatics, such as spring onion, chilli, and coriander, and pour over a sauce made from soy sauce, oil, and palm sugar.

Sauce: soy sauce, olive oil, and aromatics

To make a sauce with soy sauce, olive oil, and aromatics for steamed sea bass, you can follow this recipe:

Firstly, gather your ingredients. You will need soy sauce, olive oil, aromatics such as ginger, spring onions, and coriander, and optionally mirin, sugar, or chilli.

Next, prepare your aromatics. Peel and finely chop the ginger, and slice the spring onions and coriander stalks. If you are using chilli, slice it diagonally. You can also add coriander leaves to your sauce for extra flavour.

Now, it's time to make the sauce. Combine your soy sauce, olive oil, and aromatics in a saucepan. If you are using sugar, add it to the saucepan as well. Bring the mixture to a boil and let it bubble away.

Finally, pour the hot sauce over your steamed sea bass. If you want to ''cook'' the aromatics on top of the fish, as some recipes suggest, pour the sauce over the fish while it is still on its serving platter or tray. Garnish with coriander leaves or stalks, if desired.

Your steamed sea bass with soy sauce, olive oil, and aromatic sauce is now ready to be enjoyed!

Serving suggestions: steamed rice or vegetables

Steamed sea bass is a great dish to serve with steamed rice or vegetables. Here are some tips and suggestions to make your meal delicious and enjoyable:

Steamed Rice:

Steamed rice is a versatile side dish that goes well with steamed sea bass. Here are some tips for preparing perfect steamed rice:

• Rinsing the Rice: While some recipes suggest rinsing the rice multiple times until the water is clear, others claim that this step is unnecessary and won't affect the fluffiness of your rice. However, if you're concerned about the cleanliness of your rice, especially if purchased from street markets, rinsing can help remove any impurities.
• Rice-to-Water Ratio: The ideal ratio for stovetop cooking is 1 cup of rice to 1.5 cups of water. However, if you rinse your rice, reduce the water by 2 tablespoons per cup of rice to compensate for the residual water. For oven-baked and microwave rice, use 1 cup of rice to 2 cups of boiling water.
• Cooking Methods:

Stovetop: Place the rice and water in a saucepan and bring it to a boil. Then, reduce the heat to low, cover, and cook for about 13 minutes. Remove from the heat and let it stand, covered, for an additional 10 minutes. Finally, fluff the rice with a fork.

Oven: Use a small casserole pot or pan with a lid. Place the rice and boiling water in the pot, cover, and bake at 200°C/390°F (180°C fan-forced) for 35 minutes. After removing it from the oven, let it stand, covered, for 10 minutes before fluffing with a fork.

Microwave: Use a microwave-safe container that is 3-4 times taller than the water level. Place the rice and boiling water in the container and microwave uncovered for 12 minutes on high. Then, cover and let it rest for 10 minutes before fluffing.

Steamed Vegetables:

Steamed vegetables provide a fresh, simple, and crunchy addition to your meal. Here are some tips for preparing delicious steamed vegetables:

• Vegetable Selection: You can use a variety of vegetables, such as broccoli, bok choy, gai lan, pea leaves, carrots, cauliflower, asparagus, and green beans.
• Cooking Method: Using a two-tiered steamer pan is a great way to cook multiple vegetables at once while only using one burner on your stovetop. Add the vegetables at different times, depending on their cooking times, so everything is ready simultaneously. Alternatively, you can steam-fry your vegetables by stir-frying them first to add colour and then steaming them until tender.
• Seasoning: After steaming your vegetables, you can add a nice touch of flavour by mixing in some salted butter and white pepper. You can also sprinkle on freshly chopped parsley for added freshness.

Frequently asked questions