Asian Steamed Sea Bass


Sea bass is my absolute favourite fish. It’s so delicate and versatile. I normally pan fry fillets or oven cook a whole sea bass, but this time I decided to try something different, and oh my was it worth it.

I steamed the sea bass fillets in greaseproof paper parcels and the fish came out so light and fluffy. It was heavenly. I used Asian flavours this time, but I’m sure you can use any flavours you want.

A few months ago my husband went to the local Asian supermarket and bought lots of Asian ingredients to make his own Thai curry paste (it was delicious by the way). We froze the rest of the ingredients to use another day.

Most of these ingredients you can now find in large supermarkets. We had lemongrass, kaffir lime leaves, galangal, Thai red chillies, and shallots in the freezer. So I decided to use some of these in this dish.

Again this is not much of a recipe, more of a process. You can steam your fish with anything you like, even just some lemon and parsley would be so yummy.

I placed some spring onions, lemon (normally I would use lime but I didn’t have any), garlic, ginger, red chilli, coriander, lemongrass and a kaffir lime leaf all around the fillet of sea bass on a large piece of greaseproof paper. I cracked a little bit of salt onto the fish and then sealed the paper almost like a pasty (see image attached).

Before sealing the entire parcel, I mixed a splash (approximately a teaspoon) of coconut oil, fish sauce (only a few drops of this as its quite strong), sesame oil, honey and water in a little bowl and poured it into the parcel and sealed it. This will steam the fish when in the oven.

I placed the parcels in the oven for 15 minutes at 200 degrees C and served it with spicy green beans and sticky coconut rice. The best part of this method is placing the parcel right on your plate, and then opening it up just before you eat it. The steam will escape and you will be greeted with the most divine aroma.

My husband and I really enjoyed this because the fish was so fragrant. The lemongrass and kaffir lime leaf was a game changer. I will definitely try this again, maybe with a whole sea bass next time. Yum!

Give it a try and let me know what you think 🙂 Thanks for reading!

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