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Recipe List

Whole Steamed Sea Bass

Whole Steamed Sea Bass Recipe
The fish must be cooked and eaten whole, with no 'luck-cutting-knives involved' - symbolising a profitable year ahead...
x Wild Seabass, (weight after scaling & gutting)
x cube fresh ginger (finely sliced)
x spring onions (cut into fine strips)
x tbsp Light soy sauce
x tbsp vegetable oil
Total Prep & Cooking time: 15 minutes


1. Make sure the fish is gutted, de-scaled and the gills removed
2. Place the fish in a suitable steaming dish
3. Place the ginger slices on top of the fish and inside it’s cavity
4. Keep spring onion aside in a small prep bowl


1. Bring a large steaming pan to boil on high heat
2. Once the water is boiling vigorously, place the fish on the steamer and cover
3. Steam fish using timings below
4. Once the fish is cooked, take immediately off the heat
*the meat should just fall off the bone once cooked

Steaming Time: Small Fish (200-400g) : 7-8 minutes, Medium Fish(400g-700g) : 9-10 minutes, Large Fish(>700g) : 10-15 minutes


1. Heat the vegetable oil in frying pan until smoking hot
2. Sprinkle the spring onion over the top of the cooked fish
3. Carefully pour the smoking hot oil over the top of the fish and serve
4. Add the light soy sauce

(recipe courtesy of www.schoolofwok.co.uk)