Steamed Sea Bass with Thai Sauce
2 servings
20 minutes
Steamed sea bass with Thai sauce is a refined dish that harmoniously combines the freshness of fish and the spiciness of Eastern spices. This recipe reflects the traditions of Thai cuisine, where minimal processing of ingredients preserves their natural flavor. The tender meat of steamed sea bass is juicy and soft, while the aromatic sauce with ginger, soy sauce, and cane sugar adds an exquisite sweet-spicy note. Thais often complement this dish with steamed spring vegetables, making it light and healthy. It's an ideal option for those who want to enjoy the refined taste of seafood without excess calories.
1
Clean the fish from scales, remove the insides, rinse, remove fins and head, and make two deep diagonal cuts on each side of the fish with a sharp knife.
- Sea bass: 2 pieces
2
Peel the ginger, slice half into thin slices, and grate the other half on a fine grater.
- Ginger: 1 piece
3
Place the fish in the steamer and lay ginger slices on top.
- Ginger: 1 piece
4
Steam the fish for 15 minutes. The meat of the cooked fish should easily separate from the bones.
5
Heat oil in a small skillet or thick-bottomed saucepan. Add grated ginger and sauté, stirring, for 1 minute.
- Vegetable oil: 2 tablespoons
- Ginger: 1 piece
6
Remove the ginger from heat, add soy sauce and sugar, and mix thoroughly until the sugar is completely dissolved. Serve the sauce with fish.
- Soy sauce: 3 tablespoons
- Cane sugar: pinch
7
Steamed spring vegetables can be served as a side dish to fish.
- Salt: pinch
