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Steamed Sea Bream


Fresh fish has such a delicate sweetness and is completely un-fishy. Prepared in the simplest method that preserves and pays homage to the fish, this proves that sometimes less is more.

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  • Fresh whole sea bream (sea bass is a really popular choice as well!), approximately 300-400g
  • 2 tbs light soy sauce
  • 2 cloves of garlic, sliced
  • about 3-4 cherry tomatoes, or 1 regular tomato, sliced into wedges
  • good splash of shaoxing wine
  • 1/2 tbs vinegar
  • pinch of pepper
  • 1 bay leaf
  • 2 slices of ginger, thinly shredded


Level of difficulty Easy
Preparation time 15mins
Cooking time 20mins
Cost Average budget


Step 1

Prepare a steamer by pouring a good amount of boiling water into a pan and setting a small bowl or steamer rack in the centre. Set it on medium high heat.

Step 2

Scale the fish, gut it and wash it clean. Pat dry and place the fish on a large shallow plate that can fit into your steamer.

Step 3

Season with soy sauce, shaoxing wine, garlic, vinegar, pepper, ginger. Place the bay leaf into the belly of the fish and scatter the tomato wedges around the fish.

Step 4

When the steamer is ready (the water should be on medium high heat, and simmering happily), place the fish on top of the steamer rack/small bowl. Place the lid on. Steam for approximately 20 minutes until flesh is cooked through.

Step 5

Serve piping hot, by itself, or with hot white steamed rice.

K’s mom always said, “Never eat whole fish with rice lest you choke on the bones and die.”
So be careful while eating rice with steamed fish!

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