Simple and Delicious Asian-Style Whole Boiled Bass
Nutritional value per serving
Calories300kcal
Carbs5gram
Fat10gram
Protein35gram
Ingredients
- Whole fresh bass, cleaned and scaled (choose fresh fish with clear eyes and firm flesh)1 piece (approx 600-700g)
- Ginger, sliced3 slices
- Scallions (green onions), cut into 5 cm pieces3 stalks
- Salt1 tsp
- Water1.5 liters
- Soy sauce (for serving)to taste n/a
- Sesame oil (for drizzling)1 tbsp
- Cilantro (for garnish, optional)a few sprigs
This recipe teaches you how to boil a whole bass in a traditional Asian style that's both simple and delicious. Boiling the whole bass locks in its moistness and infuses it with aromatic Asian flavors like ginger and scallions. The dish is perfect for an easy dinner that feels special but requires minimal cooking skills. The total cost of ingredients is approximately $12 USD, €11, £9, or ₹900, feeding 2-3 people. The calories per serving are about 300 kcal, suitable for pescatarian diets. The recipe is easy in difficulty and takes about 50 minutes total for preparation and cooking.
Preparation instructions
Prepare the bass
1Rinse the whole bass under cold running water, and pat dry with paper towels. Check that the fish is properly cleaned and scaled. This helps remove any fishy odor and prepares it for cooking. Takes about 5 minutes.
Prepare aromatic broth
2In a large pot, add 1.5 liters of water, ginger slices, scallion pieces, and 1 teaspoon of salt. Bring this mixture to a boil over medium-high heat. This aromatic water will gently infuse the bass with delightful Asian flavors. Takes about 10 minutes.
Boil the bass
3Once the broth is boiling, gently place the whole bass into the pot. Reduce the heat to a simmer and cook the fish for about 15 minutes. Avoid stirring or moving the fish too much to prevent it from breaking apart.
Check doneness and ensure safety
4Use a food thermometer to check the internal temperature of the thickest part of the fish near the backbone; it should read at least 63°C (145°F) to ensure the fish is safe to consume. Alternatively, check if the flesh flakes easily with a fork and is opaque all the way through.
Remove and serve
5Carefully lift the fish out of the pot using a slotted spatula or spoon, then place it on a serving dish. Drizzle the boiled bass with 1 tablespoon of sesame oil and soy sauce to taste. Garnish with fresh cilantro if desired. The dish is ready to enjoy with steamed rice or noodles. Total cooking time around 15 minutes; total preparation time around 20 minutes.
Cooking Tips
-Choose fresh whole bass with clear eyes and firm flesh for the best taste and safety.
-Make sure to avoid cross-contamination by washing hands and surfaces after handling the raw fish.
-If you don't have a food thermometer, cook until the flesh is opaque and flakes easily with a fork — this is a good indicator the fish is done.
-You can substitute scallions with fresh chives if unavailable.
-Adding a slice of lemon or a few peppercorns to the broth can add subtle extra flavor.
Equipment
- Large pot
- Slotted spatula or spoon
- Knife
- Cutting board
- Thermometer (preferably digital instant-read)
- Serving plate
Shopping List
- [ ] Whole fresh bass (approx 600-700g) — about $9. Fresh fish with clear eyes and firm texture is best.
- [ ] Fresh ginger — about $0.50. Choose firm ginger with smooth skin.
- [ ] Scallions (green onions) — about $0.70. Pick crisp, bright green stalks.
- [ ] Soy sauce — about $1 (optional).
- [ ] Sesame oil — about $2 (optional).
Total approximate cost: $13
FAQ
How do I know if the bass is fully cooked?
Check the internal temperature with a food thermometer; it should be at least 63°C (145°F). Alternatively, the flesh should be opaque and flake easily with a fork.
Can I use frozen bass?
Yes, but fully thaw it in the refrigerator before cooking to ensure even cooking.
Is it necessary to boil the fish whole?
Boiling whole helps retain moisture and flavor. You can cut the fish into pieces, but cooking time will reduce and texture will differ.
How do I avoid fishy smell?
Rinse the fish well before cooking and use fresh ginger and scallions in the broth to help neutralize odors.