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Steamed Seabass with Shredded Ginger

Category: Main Dishes

Serves: 3 people

Preparing time: 00:00

Cooking time: 00:00


1 seabass (approx 750g) or 454g cod, salmon or halibut steaks

4 tbsp Wing Yip Shaohsing Wine

5-6cm fresh root ginger - peeled and finely shredded

2 spring onions - finely shredded and soaked in cold water

1 whole star anise

2 tsp Wing Yip Sesame Oil

1 tbsp Wing Yip Light Soy Sauce

Cooking Method

Step 1

1. Clean and dry the seabass or fish steaks. Rub 1 tsp of Sesame Oil over the fish and stuff the head and body cavity with half of the shredded ginger and the whole star anise.

Step 2

2. Place a rack in a wok or deep pan and fill to about 5cm depth of water. Bring to the boil and reduce to a simmer.

Step 3

3. Place the fish on a heatproof plate then pour over the Shaohsing Wine and Light Soy Sauce. Cover with foil and place in the steamer.

Step 4

4. Steam the whole fish for approximately 15-20 minutes, less for steaks.

Step 5

5. Garnish with spring onion curls, the remaining fresh shredded ginger and sesame oil then serve immediately.

Step 6

Hints and tips: Steaming with wine and fresh ginger enhances the subtle sweetness of the fish. Remove the scales by scraping toward the head of the fish with a sharp knife. To test if the fish is cooked, press the flesh with a fork or chopsticks to see if the fish is flaky.

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