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Steamed Sea Bass

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Lewis Nguyen
Lewis Nguyen
This whole sea bass is first steamed to perfection, before hot garlic oil is poured over the skin to make it wonderfully crisp. Then lashings of ginger and scallions give the fish a delicious fresh and sharp flavor, and finally, a sweet soy sauce dressing is poured over the fish to make this seabass perfect for any dinner party. Join Lewis Nguyen and his Mum in this Grokker Premium Video, as they shares some of their own family's Vietnamese secrets.

Cooking Recipe

Servings: 2
Prep Time: 5 minutes
Cook Time: 10 minutes
Ready In: 15 minutes

1 whole sea bass, gutted, cleaned and patted dry
Salt to taste
Pepper taste
4 tbsp garlic oil, directions below
3 tbsp sugar
3 tbsp oyster sauce
6 tbsp soy sauce
6 tbsp of water
1 cup ginger, julienned
1 cup scallions, julienned
1 red chili, for garnish
Cilantro, for garnish

Dipping sauce
6 tbsp soy sauce
½ chili, sliced

1. Start by rubbing the sea bass with equal amounts of salt and pepper all over the skin and the inside of the flesh.

2. Place the fish into the steamer for about 10 minutes, depending on the size of the fish, until the flesh is flakes away from the bone.

3. In a pan heat up the garlic oil and pour the oil all over the fish, which will cause the skin to crackle and become crisp. To make the garlic oil, simply fry a few cloves of thinly sliced garlic in vegetable oil until the garlic becomes crisp, and then strain the chips from the oil. Retain the chips as they are delicious in other dishes.

4. Next pile up a generous portion of the ginger and the scallions over the top of the fish.

5. Finally, mix together the sugar, the oyster sauce, the soy sauce, and the water over a medium heat until the sugar is completely dissolved. Liberally pour this sauce over the top of the ginger and the scallions, and then garnish the dish with a bit of chilli and cilantro, before serving along side the dipping sauce, which is made by simply mixing the soy sauce and the chili.

Steamed Sea Bass
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