• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
Print

Recipe Ingredient

  • 1 sea bass about 600 g
  • Salt and pepper to taste
  • 2 cm ginger (thinly sliced)
  • [Tangy sauce] :
  • 2 tbsp lemon juice
  • 1 tbsp calamansi lime juice
  • 2 tbsp fish sauce
  • 1 tbsp caster sugar(or to taste)
  • 1/2 tsp chicken stock powder
  • 1 tbsp garlic (finely chopped)
  • 3 bird’s eye chillies (chopped)
  • 100 ml chicken stock or water
  • [Garnishing] :
  • red chilli strips
  • coriander leaves
  • spring onions (chopped)
  • fried shallot crisps

Instructions

  1. Clean the fish and cut butterfly style. Pat dry with paper towel. Then season with salt and pepper.
  2. Place the fish on a heatproof plate that will fit in the wok, and place the ginger slices by the side of the fish and inside the cavity.
  3. Place a rack in the wok and pour water in to halfway up. Bring water to boil.
  4. Steam the fish on high heat for 10 to 11 minutes, or until the eyes of the fish pop out. Remove and drain the liquid that has accumulated on the plate.
  5. Combine the lemon sauce ingredients, stir to dissolve the sugar, and drizzle over the fish. Steam again for one to two minutes.
  6. Garnish with red chilli, spring onion, coriander and shallot crisps. Serve hot.

You may also like

Featured Video Play Icon
40 mins 8 People

Mutton Roghan Josh Dinner, Lunch

Ian Lau By
10 mins 2 People

Black and White Fungus Salad Appetizer, Desserts

Amy Beh By

Leave a Reply

Your email address will not be published. Required fields are marked *