Steamed Sea Bass | Soy & Ginger Fish Recipe

Hey guys, it's Angel. Today I'm going to show you how to make a steamed sea bass, which is one of my favorite fish to make. Sea bass is buttery and flaky and it's a really good beginner fish because it's really hard to overcook. I'm going to show you the techniques on how to cook this Asian-style fish with soy and ginger sauce that you can use in any fish of your choice. So if you're interested in how to make steamed sea bass, keep watching. For this recipe we're going to need one steak or fillet of sea bass. In here I have about half a pound of sea bass. We will also need two stalks of green onions, a little bit of ginger, and this is a really big piece of ginger here, but we're just going to break off the knob later. We will also need some cilantro for garnish. We will also need some cane sugar, and you can use about half a teaspoon of cane sugar here. Some rice wine, half a teaspoon of rice wine works as well, and if you guys don't have rice wine that's totally okay. Feel free to omit this from the recipe. We will also need some soy sauce, and I'm using about one tablespoon of soy sauce here. And finally at the end we will need a few tablespoons of oil, and I recommend using about two tablespoons of a vegetable oil. So now we're going to prep our ingredients for the fish. I've got the fish on a plate, and then we're going to go ahead and start with the ginger. So I have a big piece of ginger right here, and what I'm going to do first is I'm just going to break off a smaller piece. We're going to be using this piece right here. Now that we have the ginger piece, you can go ahead to peel the skin of the ginger with the back of any spoon. And if you don't want to use the back of a spoon, you can always just use a knife. It wastes the ginger, but it's much easier. So now I'm just going to take a knife and trim off any excess pieces that still have a bit of skin on. You can just slice off a few slices of ginger. Then slice them again to make matchstick pieces like this. Next, the green onions. So I have the top green pieces here and the bottom part here, the whites. So with the bottom pieces, carefully slice them in half. Do the same thing with the green tops. Now I'm just going to put the green onions off to the side on a plate. And now we'll prepare our fish. So I'm just going to take the ginger and put that directly over the fish. Now I'm going to prep the sauces. I've got a small bowl here, and I'm going to add my soy sauce, the rice wine, the cane sugar. Once that's dissolved, just go ahead and pour that directly over the fish. And I'm just going to put a little bunch of green onions right over the top. And we're going to save the rest of the green onions and the cilantro for the end. Now we're going to get ready to cook the fish. I've got my equipment out here. So I have my wok ready, and I also have a small trivet. Now here's the pro tip of the day. If you don't have a trivet, you can actually make one with aluminum foil. So you just take your aluminum foil, probably need about this much, and we'll just crinkle it like this. It doesn't have to be pretty. Make it into a circle. So if you don't have one of these, you can go ahead and make your own with aluminum foil. I'm going to turn the wok on, and we're going to add a little bit of water. Then put our fish on the trivet. Once the water comes to boil and it starts to steam, cover it with the lid and let that steam and cook for 15 minutes. And if your fish is a little thicker or a little bigger, you may need more than 15 minutes, but I like to start at 15 and you could go up to 20. Oh my gosh, it's boiling. I can't help myself. I have to peek. And halfway through the cooking, take a quick peek to make sure that there's enough water. And if there isn't, just add a little bit more. And I'm just going to add a little bit more. Now I'm just going to check to see if it's done. And that looks like it's done. You can tell when the sea bass starts to flake apart, and that's when you know it's done. Now let's turn off the heat. Just going to move the fish over to the side. Wow, that smells really good. I can smell the ginger and the onions and the fish. Smells amazing. I'm going to put the remaining green onions right on top. And then finally some cilantro. And now to top things off, we're going to take a couple tablespoons of oil, heat this up over the pan, and then put that over the top of the fish. The oil heats up pretty quickly on a gas stove, but if you want, you can also do this while your fish is steaming. Another pro tip for today is you can check and see if your oil is hot enough by putting a wood chopstick in there. And if you see there's bubbles around it, then that means it's ready. Now just pour the hot oil right on top. And we're done. So feel free to top with additional cilantro or red chilies if you want, and we're ready to serve. We're ready for the taste test. So I've got a fork here because it's going to be so much easier to eat this with. And I'm just going to get a little piece off the side. Oh wow, that literally melted in my mouth. That is why I love sea bass. It was so buttery and fatty. Fatty in a good way. And it was so delicious. Put a little piece of cilantro on there. Feel a little straggler. Don't forget the cilantro, guys. So good. I'm Angel. Thank you guys so much for watching. If you enjoyed today's sea bass recipe, don't forget to give me a thumbs up and subscribe to my channel. And as my grandpa would say, sharing a meal with a fascinating stranger is one of life's true delights. So until we can share some fish together, take care, I love you, and I'll see you in the next one. Bye for now.