Steamed Sea Bass


A steamed whole sea bass infused with ginger, spring onion, soy and fresh coriander is an irresistible dish often served as one of the final courses in a traditional Chinese wedding banquet. The delicate structure and taste of the sea bass is maintained throughout steaming on the ACK Steamer for customers to really enjoy the dish.

Cooking Time15 minsServes4

Cooking Time15 mins



  • 1 whole sea bass approx 700g
  • 3 tbs fresh ginger
  • 4 spring onions, finely julienned 
  • 8 sprigs fresh chopped coriander
  • 8 tbs canola oil
  • 6 tbs water
  • 1 tsp sugar
  • 4 tbs soy sauce
  • Season with salt and fresh ground white pepper


  1. Clean and de-scale the fish before steaming

  2. Transfer to a heat-proof steamer plate for use on the ACK steamer

  3. Steam for 8 minutes and turn off the heat. 

  4. Pour off all of the liquid accumulated on the plate from steaming and spread half of the ginger, half of the spring onions, and the coriander over the fish.

  5. Heat 2 tablespoons oil and the other half of the ginger in a small wok (see our stainless steel Concubine super lightweight woks). Heat until the ginger begins to sizzle. 

  6. Next, add the water, salt, sugar, soy sauce, and seasoning, and heat the mixture until simmering.

  7. Once simmering, add the rest of the oil and spring onions and stir until the liquid begins to simmer and sizzle once again.

  8. Spoon the entire mixture evenly over the fish and serve hot!

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