Description
A light and flavorful steamed sea bream dish, featuring the aromatic combination of ginger and soy sauce. This recipe is simple to prepare and highlights the fresh taste of the fish.
Ingredients
Scale
- 1 whole sea bream (about 1.5–2 lbs), cleaned and scaled
- 2 inches fresh ginger, thinly sliced into matchsticks
- 4 tablespoons soy sauce (low sodium preferred)
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 2 green onions, thinly sliced
- 1 red chili, thinly sliced (optional)
- Fresh cilantro for garnish
Instructions
- Score the sea bream diagonally on both sides, about 1/2 inch deep.
- Place half of the ginger matchsticks inside the cavity of the fish and scatter the remaining over the top.
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and sugar until the sugar dissolves.
- Place the sea bream on a heatproof plate that fits inside your steamer.
- Pour half of the soy sauce mixture over the fish.
- Bring water to a boil in a steamer. Carefully place the plate with the fish into the steamer.
- Steam for 10-15 minutes, or until the fish is cooked through and flakes easily with a fork. Cooking time will vary depending on the thickness of the fish.
- Carefully remove the plate from the steamer.
- Pour the remaining soy sauce mixture over the cooked fish.
- Garnish with sliced green onions, red chili (if using), and fresh cilantro.
- Serve immediately with steamed rice.
Notes
- For extra flavor, you can add a drizzle of hot oil over the green onions and ginger just before serving.
- Adjust the amount of chili to your spice preference.
- This recipe works well with other white fish fillets like cod or snapper.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Steaming
- Cuisine: Asian
Nutrition
- Serving Size: 1/2 fish
- Calories: 250
- Sugar: 8g
- Sodium: 1200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg