Succulent Steamed Whole Bass with Savory Gravy
Nutritional value per serving
Calories350kcal
Carbs8gram
Fat12gram
Protein40gram
Ingredients
- Whole bass (fresh, about 1 to 1.2 lbs)1 piece
- Fresh ginger (choose firm, plump roots)20 g
- Garlic cloves (fresh, firm and unblemished)3 pieces
- Spring onions (fresh, bright green)2 stalks
- Soy sauce (light)2 tbsp
- Sesame oil (toasted)1 tbsp
- Cooking oil (neutral, e.g., vegetable or canola)1 tbsp
- Cornstarch1 tsp
- Water (for steaming and gravy)150 ml
- Salt (to taste)to taste n/a
- White pepper (optional)a pinch n/a
This recipe guides you through steaming a whole bass fish to perfection, accompanied by a rich, savory gravy that's sure to impress. Steamed fish is a healthy and flavorful cooking method, preserving moisture and natural flavors. This dish costs approximately $15 USD, €13, £11, or ₹1200 for the ingredients, with a total of about 350 kcal per serving. It suits most diets except strict low-sodium ones, is easy to moderate in difficulty, and takes about 25 minutes in total. The recipe includes essential food safety tips such as recommended internal cooking temperature for fish and proper handling to avoid cross-contamination.
Preparation instructions
Prepare the fish
1Clean the whole bass thoroughly under cold running water. Pat dry with paper towels. Make 2-3 diagonal slashes on each side of the fish to help it cook evenly and allow the flavors to penetrate.
Prepare aromatics
2Peel and thinly slice the ginger. Peel and crush the garlic cloves. Cut the spring onions into 3-inch lengths, separating the white and green parts.
Arrange fish for steaming
3Lay the fish on a heatproof plate that fits inside your steamer. Stuff some ginger slices and a few garlic pieces inside the fish cavity, then scatter remaining ginger and garlic slices and the white parts of spring onions on top of the fish.
Set up steamer and start steaming
4Fill your steamer pot or wok with about 5 cm of water. Bring to a boil. Place the plate with fish inside the steamer, cover, and steam on high heat for 8 to 10 minutes per 500g of fish. For a 1 to 1.2 lbs bass, steam for 10 to 12 minutes. To check doneness, insert a fork or skewer into the thickest part of the fish – the flesh should be opaque and flake easily. The internal temperature should reach 63°C (145°F) for safe consumption.
Prepare the gravy
5While the fish steams, heat the cooking oil in a small pan over medium heat. Add the green parts of the spring onions and sauté briefly until fragrant, about 1 minute. Add soy sauce, water, sesame oil, and a pinch of white pepper and salt to taste. Bring to a gentle boil.
Thicken the gravy
6Mix the cornstarch with 1 tablespoon of cold water to make a slurry. Slowly whisk the slurry into the simmering gravy to thicken, cooking for another 1-2 minutes until slightly thickened. Remove from heat.
Serve
7Carefully remove the steamed fish from the steamer. Pour the prepared gravy over the fish and garnish with extra fresh spring onion greens if desired. Serve immediately to enjoy it at its best.
Cooking Tips
-Pick fresh whole bass with clear eyes and shiny skin for the best flavor and texture.
-Avoid over-steaming the fish to prevent it from becoming tough or dry.
-Use a kitchen thermometer to ensure the internal temperature reaches 63°C (145°F) for food safety.
-Handle raw fish and other ingredients with clean utensils and wash hands thoroughly to avoid cross-contamination.
-If you don’t have a steamer, you can use a large pot with a heatproof plate on a steaming rack or a metal colander over boiling water, covered with a lid.
Equipment
- Steamer or steaming setup (wok and steaming rack)
- Heatproof plate to fit the steamer
- Small saucepan for gravy
- Knife and cutting board
- Kitchen thermometer (recommended)
- Mixing bowl to prepare cornstarch slurry
- Cooking utensils (spoon, whisk)
Shopping List
- [ ] Whole bass, fresh (~$10): Choose fish with clear eyes and shiny skin for freshness.
- [ ] Fresh ginger (~$0.50): Look for firm, plump roots without wrinkles.
- [ ] Garlic cloves (~$0.30): Pick bulbs that are tight and unblemished.
- [ ] Spring onions (~$0.70): Select bright green stalks with fresh white parts.
- [ ] Soy sauce, light (~$2 for bottle): Preferably choose a naturally brewed one for better flavor.
- [ ] Sesame oil (~$3 for bottle): Use toasted sesame oil for aroma.
- [ ] Cooking oil, neutral (~$1 for bottle): Vegetable or canola oil works best.
- [ ] Cornstarch (~$1 for pack): Common thickener in the kitchen.
- [ ] Salt and white pepper (~$0.50 combined): Essential seasonings.
Total estimated cost: Approximately $15
FAQ
How do I know when the fish is fully cooked?
The fish is cooked when the flesh is opaque, flakes easily with a fork, and the internal temperature reaches 63°C (145°F). You can use a kitchen thermometer to check this for safety.
Can I use frozen bass for steaming?
Yes, but make sure to thaw the fish completely in the refrigerator before cooking to ensure even cooking and food safety.
What can I substitute for soy sauce in the gravy?
You can use tamari for a gluten-free option or a light fish sauce for a different flavor. Adjust quantities to taste.
How do I avoid the fish sticking to the plate during steaming?
You can lightly oil the heatproof plate or place a few ginger slices underneath the fish to prevent sticking.
Is steaming a healthy cooking method?
Yes, steaming preserves nutrients, requires no added fat for cooking, and keeps fish moist and tender.