by Zarina

It doesn’t get simpler than this for such a flavour-packed incredible meal… just so healthy, minimal prep, and dinner ready in minutes.  The sea bass fillets are steamed for 10 minutes with julienned ginger and spring onions; then hot sizzling oil is poured on top, followed by the mixed soy, sesame, Shaoxing wine, and sugar, it’s as easy as that!  

This is a favourite in our house; I’ve grown up eating steamed whole Garoupa fish so often in Hong Kong; however, it’s hard to come by in the UK, so I use filleted sea bass as an easy alternative. 

Served alongside some beautiful braised Chinese mushrooms with pak choi, a recipe available online from The Woks of Life.


Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 4 Sea bass fillets
  • 6 Spring onions cut into 2” long thin strips
  • 1 fresh Ginger knob about 2” long cut into strips
  • 2 tbsp Shaoxing wine
  • 1 tbsp Sesame oil
  • 60ml Soya sauce light
  • 2 tsp Sugar
  • 2 tbsp Cooking oil (use a high smoking point oil, I used Groundnut oil)
  • Garnish with a small handful of coriander and sliced red chillis
  • Sea salt and White pepper


1. In a small bowl whisk together the Shaoxing wine, sesame oil, soya sauce and sugar
2. Season the fish with a small pinch of salt and pepper
3. In a platter suitable for steaming lay the fish in the dish skin side up with the spring onions and ginger strips evenly placed on top
4. Steam the fish for 10-12 mins until the flesh turns opaque, drain any excess liquid on the plate, set aside
5. In a small saucepan over medium flame heat the cooking oil until it starts to sizzle and immediately pour it over the fish
6. Return the saucepan to the flame, pour in the mixed sauce and heat for a few seconds until bubbling, pour the sauce over the fish also
7. Garnish with fresh coriander and sliced red chillis
8. Serve with hot steaming rice and vegetables of your choice
9. Enjoy!

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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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