Asian Steamed Sea Bass

4 servings

25 minutes

Steamed sea bass Asian style is a refined dish of Japanese cuisine where a delicate balance of flavors creates harmony. The recipe's roots trace back to Japanese umami traditions where the freshness of seafood combines with spicy and aromatic ingredients. The tender meat of the bass retains its juiciness and natural sweetness when steamed, while shallots, ginger, garlic, and chili pepper add depth to the flavor. Soy sauce with rice vinegar and sesame oil gives the dish a slight tang and nutty warmth. The final touch is hot peanut oil that unveils aromas and completes the flavor composition. Served with jasmine rice that absorbs the rich juices of the dish, creating a perfect blend of tenderness and richness. This is not just fish; it is an art of Japanese gastronomy.

Energy value per serving

• Calories: 297.1
• Proteins: 33.2g
• Fats: 10.4g
• Carbohydrates: 15.7g

Ingredients

• Shallots: 4 pc
• Garlic: 1 clove
• Chili pepper: 1 pc
• Fresh ginger: 1 pc
• Soy sauce: 1.5 tbsp
• Rice vinegar: 1 tbsp
• Sesame oil: 1 tsp
• Brown sugar: 0.3 tsp
• Sea bass: 800 g
• Peanut butter: 1 tbsp
• Jasmine rice: to taste

Cooking steps

1. In a small bowl, mix finely chopped shallots, thinly sliced ginger, finely chopped garlic, and chili deseeded and cut into thin pieces. In another bowl, mix soy sauce, vinegar, sesame oil, and sugar.

   Required ingredients:

   • Shallots: 4 pieces
   • Fresh ginger: 1 piece
   • Garlic: 1 clove
   • Chili pepper: 1 piece
   • Soy sauce: 1.5 tablespoon
   • Rice vinegar: 1 tablespoon
   • Sesame oil: 1 teaspoon
   • Brown sugar: 0.3 teaspoon

2. Rinse the fish under cold water and dry it well with a paper towel. Make 3 cuts on both sides of the fish, each 8-10 cm long and 1 cm deep, with a sharp knife.

   Required ingredients:

   • Sea bass: 800 g

3. Place a third of the chopped mixture with shallots at the bottom of a fireproof dish, put the fish on top, distribute another third inside the fish, and sprinkle the last third on top. Drizzle with the soy sauce mixture and place in a bamboo steamer.

   Required ingredients:

   • Shallots: 4 pieces
   • Fresh ginger: 1 piece
   • Garlic: 1 clove
   • Chili pepper: 1 piece
   • Soy sauce: 1.5 tablespoon
   • Rice vinegar: 1 tablespoon
   • Sesame oil: 1 teaspoon
   • Brown sugar: 0.3 teaspoon

4. Place in a wok, pour in water, bring to a boil, and cook on medium heat. Cover and cook for 12-15 minutes until the fish is done.

5. Heat the peanut oil in a small saucepan over high heat until it smokes. Drizzle the fish and carefully remove the plate from the steamer. Serve with boiled jasmine rice.

   Required ingredients:

   • Peanut butter: 1 tablespoon
   • Jasmine rice:  to taste