A freshly steamed whole bass garnished with garlic and herbs on a serving plate

Delicious Whole Steamed Bass with Garlic

Name: Delicious Whole Steamed Bass with Garlic
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 1 piece whole bass, cleaned and scaled (look for firm flesh and clear eyes at the market); 4 piece garlic cloves, thinly sliced (choose firm, plump cloves without sprouts); 2 tbsp fresh ginger, thinly sliced; 2 stalks spring onions, sliced; 2 tbsp soy sauce (or tamari for gluten-free); 1 tbsp cooking oil (vegetable or sesame oil); 1/2 tsp salt; 1/4 tsp white pepper (optional)

Home Page / Delicious Steam Cooking Recipes / How to Steam Bass: Easy and Delicious Cooking Guide

easy

15 min

Nutritional value per serving

Calories300kcal

Carbs1gram

Fat9gram

Protein40gram

Ingredients

Quantity

whole bass, cleaned and scaled (look for firm flesh and clear eyes at the market)1 piece
garlic cloves, thinly sliced (choose firm, plump cloves without sprouts)4 piece
fresh ginger, thinly sliced2 tbsp
spring onions, sliced2 stalks
soy sauce (or tamari for gluten-free)2 tbsp
cooking oil (vegetable or sesame oil)1 tbsp
salt1/2 tsp
white pepper (optional)1/4 tsp

This recipe teaches you how to steam a whole bass with garlic, resulting in a light, moist, and delicious fish that's perfect for a healthy meal. Steaming preserves the delicate flavors and nutrients of the fish, enhanced by the fragrant garlic. The recipe uses simple ingredients everyone can find at the supermarket, and is designed for home cooks of all skill levels. Total estimated cost of ingredients is about $10 or €9 or £8 or ₹800. The dish contains approximately 300 kcal per serving and is suitable for paleo and gluten-free diets. Difficulty level is easy, with a total cooking time of about 25 minutes.

Preparation instructions

Prepare the fish

1Rinse the whole bass gently under cold running water. Pat dry thoroughly inside and out with paper towels to remove moisture. This helps prevent sticking and promotes even cooking.

Season the fish

2Make a few diagonal cuts on both sides of the fish. Rub salt evenly all over the fish, including inside the cavity. Place half of the sliced garlic and ginger inside the fish cavity along with some spring onions. This infuses flavor as the fish steams.

Prepare the steaming setup

3Fill a large wok or deep pan with about 5 cm (2 inches) of water. Bring the water to a vigorous boil on high heat while you prepare the fish for steaming.

Place fish in heatproof dish

4Arrange the fish on a heatproof plate that fits inside your steamer or wok. Scatter the remaining garlic, ginger, and spring onions over the fish. This helps aroma and taste.

Steam the fish

5When water is boiling, place the plate with the fish into the steamer basket or directly in the wok if using a rack. Cover with a lid tightly. Steam the fish for 10-15 minutes, depending on size. A general rule is about 7 minutes per 450 g (1 lb). For a 500-600g bass, 12 minutes suffices.

Check for doneness and safe temperature

6The fish is done when the flesh is opaque and easily flakes with a fork, especially near the bone. Use a meat thermometer if available; the safe internal temperature is 63°C (145°F). Avoid overcooking to keep it moist.

Finish and serve

7Carefully remove the hot plate from the steamer. Drizzle soy sauce evenly over the fish. Heat the cooking oil until very hot and pour it over the fish to release the aroma of scallions and garlic. Serve immediately with rice or vegetables.

Cooking Tips

-To avoid cross-contamination, always clean your hands, kitchen surfaces, and utensils thoroughly after handling raw fish.

-Use a metal or bamboo steamer that fits over a wok or large pot to help create a stable steaming environment.

-If you don't have a thermometer, check doneness by inserting a fork near the backbone; the flesh should turn white and flake easily.

-For extra flavor, add slices of lemon or fresh herbs like cilantro on top of the fish before steaming.

-You can substitute bass with similar whole white fish like snapper or sea bream.

Equipment Needed

Large wok or deep pan
Steamer basket or steaming rack
Heatproof plate to fit in steamer
Knife for slicing garlic and cutting fish
Paper towels
Meat thermometer (optional but recommended)

Shopping List

[ ] Whole bass (approx. $7): Choose fresh bass with clear eyes, firm flesh, and no fishy smell.
[ ] Garlic cloves (approx. $0.50): Look for firm, plump cloves without green sprouts.
[ ] Fresh ginger (approx. $0.50): Choose firm, smooth skin ginger.
[ ] Spring onions (approx. $0.50): Pick fresh, crisp green onions.
[ ] Soy sauce (approx. $2 for a bottle, you will use 2 tbsp): Opt for low-sodium for healthier option.
[ ] Cooking oil (approx. $1): Vegetable or sesame oil works well.
[ ] Salt and white pepper: Pantry staples.

Total estimated cost: $10

FAQ

How do I know when the whole bass is fully cooked?

The fish flesh should be opaque and flake easily when tested with a fork. If using a thermometer, the internal temperature at the thickest part should reach 63°C (145°F).

Can I use frozen bass for this recipe?

Yes, you can use frozen bass but make sure it is fully thawed in the refrigerator and patted dry before cooking to ensure even steaming.

How to avoid the fish sticking to the plate?

Ensure the fish is patted dry before seasoning and steaming. Using a heatproof plate slightly oiled or lined with parchment paper can help reduce sticking.