Along with salmon, Chilean sea bass is our family’s favorite fish to eat. We love its soft flaky texture when cooked properly and reminds me of crab meat. Additionally, this fish is so tasty, so it only needs minimal seasoning. The unfortunate thing is that this fish is quite expensive. For this reason, I only cook with this fish on special occasions such as this past Thanksgiving (I live in Canada, so my Thanksgiving is in October). This steamed sea bass dish is definitely my family’s favorite way of eating this delicate fish. In my opinion, steaming this delicate fish is the best way to enjoy it. In this recipe, the sea bass steak was simply seasoned with salt and then steamed with green onions and ginger for 15 minutes. Then, a simple sauce of mirin, soy sauce and olive oil is poured over the cooked sea bass. As expected, the sea bass was the favorite on Thanksgiving and was the first one to disappear! Enjoy!
Steamed Sea Bass
- 3-4 Chilean sea bass steaks
- 3 stalks green onions julienned
- 1 thumb-sized ginger peeled and julienned
- Kosher salt
- 5 tbsp mirin
- 3 tbsp soy sauce
- 1 tbsp olive oil
- Rinse steaks, pat dry with paper towels and then sprinkle with salt.
- Place the steaks on a heatproof plate that would fit in your steamer. Spread green onions and ginger over the fish.
- Put the plate in the steamer and steam the fish for 15 minutes or until fish flakes easily with a fork. Gently transfer the cooked fish (minus the accumulated water) on a serving platter.
- In a sauce pan, combine ingredients for the sauce. Let it boil and then pour over the fish. Serve with a garnish of julienned green onions and ginger.