Steamed Sea Bass

with Lemongrass and Ginger

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Spice up your cooking with this flavorsome Asian steamed fish dish, perfect for sharing with family and friends!

Let's start cooking!

Use a knife to score across the fish and clean the inside of the fish

Step 1 - Scoring fish

  • Wash the sea bass inside and out, and pat dry.
  • Score across the fish and through the skin 4-5 times on each side and place onto steaming tray.
Smash lemongrass, chili padi, garlic and ginger in a mortar using a pestle

Step 2 - Making the sauce

  • In a mortar, smash diagonally cut lemongrass, chili padi, garlic, 2 Tbsp ginger, 1 tsp honey, 1 juiced lime and 1 Tbsp vegetable oil with a pestle until everything is bruised.
Season fish inside out with pounded lemongrass, chilli padi, ginger and garlic

Step 3 - Season and steam the fish with sauce

  • Season the fish inside and out. Scrape out half the pounded mixture over the fish, add 1 Tbsp vegetable oil and rub everything in, making sure you push some into the cuts.
  • Cut the second lime into quarters and push two pieces with kaffir lime leaves into the cavity along with the remainder of the pounded mixture.
  • Squeeze the juice from the last two lime quarters over the fish and steam the fish for 20 to 25 minutes until fully cooked.
    A perfectly steamed fish should not be dry and flaky.
This dish is typically served in Chinese restaurants.

Garnish and Serve!

Steamed sea bass with lemongrass and chilli padi on a plate

Transfer dish onto serving dish and garnish with coriander leaves. Serve hot.

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