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Cantonese-Style Steamed Chilean Seabass with Ginger & Spring Onion
• Soldeli Sales CS

Cantonese-Style Steamed Chilean Seabass with Ginger & Spring Onion

Cantonese-Style Steamed Chilean Seabass with Ginger & Spring Onion

If you’re craving something light, delicate, yet full of flavour, this classic Cantonese-style steamed fish is a must-try! Using buttery Chilean seabass takes this humble dish to a whole new level ! Perfectly flaky, 'melt-in-your-mouth' texture paired with aromatic ginger, spring onion, and a splash of soy sauce magic. It’s the kind of comfort food that warms the heart and feels just like home. 🥢💛

Gently steamed with ginger and spring onion, this traditional method allows the clean, ocean-fresh flavour of the fish to shine through. Served in a light soy-based sauce, it's comfort food at its finest.

🍽️ Ingredients (2 servings):

  • Chilean seabass fillet × 2
  • Ginger – 5–6 thin slices
  • Spring onion – 2 stalks (half chopped, half cut into long strips)
  • Light soy sauce – 2 tbsp
  • Shaoxing wine – 1 tbsp (optional)
  • Sesame oil – 1 tsp
  • Neutral oil (e.g. canola) – 1 tbsp (for hot oil pour-over)


🔪 Instructions:

  1. Prep the Fish

    Place seabass fillets on a heatproof plate. Lay ginger slices and spring onion stalks underneath and on top of the fish.

  2. Steam

    Steam over high heat for 7–10 minutes, depending on thickness. (Fish is done when it flakes easily with chopsticks.)

  3. Sauce Preparation

    In a small bowl, mix light soy sauce, sesame oil, and a splash of Shaoxing wine. Warm the sauce slightly if desired.

  4. Final Touch

    Remove the steamed fish. Discard the steamed ginger and spring onion. Garnish with fresh chopped spring onion or strips. Pour sauce over the fish, then drizzle hot oil over the top to release aroma.

  5. Serve

    Best enjoyed with steamed rice.

SMOOTHHHHHHHH !