Delicious Asian-Style Steamed Whole Bass
Nutritional value per serving
Calories350kcal
Carbs5gram
Fat8gram
Protein40gram
Ingredients
- Whole sea bass, cleaned and scaled (choose fresh with clear eyes and a mild smell)1 piece (about 500-600 g)
- Fresh ginger, julienned30 g
- Scallions (green onions), cut into 5 cm lengths3 stalks
- Soy sauce (light)3 tbsp
- Vegetable oil or sesame oil2 tbsp
- Salt1/2 tsp
- White pepper powder (optional)1/4 tsp
This Asian-style steamed whole bass recipe is a simple and healthy way to enjoy fresh fish with delicate flavors of ginger, scallions, and soy sauce. Steaming the bass keeps it moist and tender while infusing it with aromatic ingredients. The total estimated cost of ingredients is approximately $15 USD / €14 / £12 / ₹1100. This dish has about 350 calories per serving, is low in fat, moderate in protein, and suitable for gluten-free and low-fat diets. It is easy to prepare and takes about 30 minutes total, including preparation and steaming time. Food safety is emphasized by cooking the fish to an internal temperature of 63°C (145°F) to ensure it is fully cooked and safe to eat. Avoid cross-contamination by using separate utensils and cleaning surfaces after handling raw fish.
Preparation instructions
Prepare the fish
1Rinse the whole bass under cold running water and pat it dry with paper towels. Make 2-3 diagonal cuts on each side of the fish to help it cook evenly.
Season the fish
2Rub salt and white pepper powder inside and outside the fish, including inside the cuts you made. Place half of the ginger and scallions inside the fish cavity.
Set up the steaming equipment
3Fill a wok or large pot with about 5cm of water and bring to boil. Use a steaming rack or heatproof plate inside the wok or pot to hold the fish above water level.
Steam the fish
4Place the fish on a heatproof plate suitable for steaming. Scatter the remaining ginger and scallions on top of the fish. Put the plate on the steaming rack. Cover the wok or pot with a lid and steam over high heat for 8-10 minutes, depending on fish size (about 10 minutes for 500-600 g whole bass). Check the internal temperature with a food thermometer to ensure it reaches 63°C (145°F) to guarantee safety.
Prepare the sauce and finish
5While the fish is steaming, heat the oil until hot but not smoking. Warm the soy sauce in a small bowl. Once the fish is cooked (opaque flesh that flakes easily with a fork), carefully remove the plate from the steamer. Pour the soy sauce over the fish and then drizzle with the hot oil to release the aromas.
Cooking Tips
-Make sure the fish is fresh for best taste and food safety. Fresh fish should smell clean and not fishy or sour.
-Use a food thermometer to be certain the fish reaches 63°C (145°F), especially if unsure about cooking times.
-Avoid cross-contamination by washing hands, utensils, and surfaces after handling raw fish.
-If you do not have a steamer or wok, you can use a large pot with a heatproof rack or makeshift steaming setup.
-Variant: add sliced mushrooms, chili, or a splash of Shaoxing wine inside the fish cavity for different flavors.
Equipment
- Wok or large pot with lid
- Steaming rack or heatproof plate to elevate fish
- Heatproof plate for fish
- Tongs or spatula for handling hot plate
- Food thermometer (recommended)
Grocery Shopping List
- [ ] Whole sea bass (about 500-600 g) - $12.00 - Choose fish with clear eyes and firm flesh.
- [ ] Fresh ginger (about 30 g) - $0.50 - Look for firm, smooth skin.
- [ ] Scallions (3 stalks) - $0.30 - Fresh and green without wilting.
- [ ] Soy sauce (3 tbsp) - $1.00 - Light soy sauce preferred for flavor.
- [ ] Vegetable oil or sesame oil (2 tbsp) - $1.00 - Sesame oil adds extra aroma.
- [ ] Salt and white pepper (small quantities) - negligible cost.
Total estimated cost: $14.80
FAQ
How do I know when the fish is fully cooked and safe to eat?
The fish should reach an internal temperature of 63°C (145°F). The flesh will be opaque and easy to flake with a fork.
Can I use frozen fish for this recipe?
Yes, but thaw it completely in the refrigerator first and handle it with safe food practices before cooking.
What if I don't have a steamer or wok?
You can use a large pot with a heatproof rack or even improvise with a colander inside a pot to steam the fish.
How do I avoid cross-contamination when handling raw fish?
Wash your hands thoroughly before and after handling raw fish, use separate cutting boards and utensils, and clean all surfaces properly.