Hong Kong Styled Steamed Seabass Recipe


The Hong Kong-styled Steamed Seabass is a clean dish perfect for all health-conscious, seafood lovers out there. With minimal oiliness, it retains the fresh flavour of the fish, enhances the umami taste, and at the same time, ensures that the fish remains tender. 

(Serves 6)
- 1 Seabass, cleaned
- Sliced ginger, spring onions, red bell peppers, carrots
- 1 clove of garlic, minced.
- Coriander
- Light soy sauce, salt, sugar, water
- Vegetable oil

1. After cleaning the fish thoroughly and ensuring that the guts and scales are removed, pat dry and score slits diagonally at both sides of the fish.
2. Rub some salt on both sides of the fish and lay out a few slices of ginger atop the fish. 
3. Sprinkle 1/2 teaspoonful of vegetable oil over the fish and steam it for 10 minutes.
4. In a wok, coat the bottom with oil and heat it. 
5. Stir fry the ginger, garlic red bell pepper and carrot slices. 
6. When fragrant, add in 1.5 tbspful of light soy sauce, 1/8 tspful of sugar, 2 tablespoonful of water and a dash of salt to taste.
7. Drizzle sauce over steamed fish and garnish with coriander and spring onions. 
8. Serve. 

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