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Asian-steamed sea bass

“Cooking a whole fish is much easier than you might think – stuff with beautiful fragrant herbs, chilli and ginger for fantastic flavour inside and out! ”


1 x 1.5 kg whole sea bass , scaled, gutted, gills removed, from sustainable sources
5 spring onions
1 fresh red chilli
5 cm piece of ginger
1 bunch of fresh coriander , (30g)
1 lime
low-salt soy sauce
sesame oil


Score the sea bass on both sides at 2cm intervals, cutting roughly 1cm deep, then place into the steamer tray of your oven (or see tip). Season the inside and both sides of the fish lightly with sea salt.

Trim the spring onions and chilli (deseed if you like), then finely slice. Peel and finely chop the ginger, then pick the coriander leaves and finely slice the stalks.

Mix the spring onions, chilli, ginger, coriander stalks and most of the leaves together on a board, then stuff and push into the cavity and scores in the fish.

Squeeze over the lime juice, adding the squeezed lime halves to the tray. Hit it up with a splash of soy sauce, then cover with the lid.

Fill the steamer pocket on the front of the oven with around 1 litre of water, then slot the steamer tray into the bottom of the oven so that the metal nozzle on the tray engages with the back of the oven. Set to steam for around 25 minutes, or until cooked to perfection.

Serve on a bed of fluffy rice, drizzled with the juices from the bottom of the steamer tray, a drizzle of sesame oil and the remaining coriander leaves sprinkled over.


If you don't have a steamer function on your oven, simply use a regular roasting tray, but add a splash of water to the tray before sealing tightly with tin foil. Cook in a regular over at 180ºC/350ºF/gas 5 for 20 to 25 minutes. To check if the fish is cooked, go to the thickest part up near the head – if the flesh flakes easily away from the bone, it's done.

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