A light and elegant dish that highlights the natural sweetness of sea bream. The fish is gently steamed until tender, then topped with fresh ginger and spring onions. Finished with hot oil and a splash of soy sauce, this classic preparation delivers clean, delicate flavors and a fragrant aroma—perfect for a healthy and comforting meal.
Ingredients
- 2 thumb-sized pieces ginger (about 50 g), ½ sliced, ½ shredded
- Small bunch coriander (about 15 g), stalks and leaves separated
- 2 large skinless sea bream fillets (about 400 g total)
- 2 tbsp (30 ml) dark soy sauce
- 2 tbsp (30 ml) Shaoxing wine
- 1 tsp (5 g) caster sugar
- 3 spring onions, cut into 5 cm pieces, then shredded
- ½ red chilli, deseeded and thinly sliced
- 2 cloves garlic, thinly sliced
- 2 tbsp (30 ml) vegetable oil
- Cooked long-grain, basmati, or jasmine rice, to serve
- Steamed green vegetables, to serve
Method
1. Lay two lines of ginger slices on a small heatproof plate and place the coriander stalks on top. Place the sea bream fillets over the ginger and season lightly.
2. Mix the soy sauce, Shaoxing wine, and caster sugar. Pour over the fish, then scatter shredded ginger, spring onions, red chilli, and garlic on top.
3. Place the plate in a bamboo steamer over a pan of simmering water (or use a heatproof dish over a pan of simmering water). Cover and steam for 6–8 minutes, until the fish is just cooked.
4. Heat the vegetable oil in a small frying pan until shimmering. Remove the lid from the fish and carefully pour the hot oil over the spring onions, ginger, and fish to release the flavors.
5. Serve immediately with cooked rice and steamed green vegetables, garnished with coriander leaves.