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Oven Steamed Asian Sea Bass

Oven-Steamed Asian Seabass

An easy way to produce a classic steamed Asian seabass, using a foil lid

Course Main Course, Main Dish
Cuisine Asian
Keyword ginger, lime, Seabass
Prep Time 10 minutes
Cook Time 25 minutes
Servings 2
Calories 400 kcal
Author Fiona Maclean


  • 1 large Seabass Gutted and cleaned
  • 4 Spring Onions
  • 1-2 inch Piece of Ginger
  • 1 large Bunch of Coriander
  • 1 Lime
  • 1-3 tsp Lee Kum Kee Chiu Chow Chilli Oil
  • 1-3 tsp Lee Kum Kee Premium Dark Soy Sauce
  • 1 tbsp Mirin or rice wine
  • 1 tsp Lee Kum Kee Pure Sesame Oil
  • 1-2 cloves Garlic


  1. Pre-heat your oven to 180c (170c Fan)

  2. Score the seabass at an angle at 2cm intervals, cutting down till your knife just touched the bones of the fish. Turn and repeat on the other side of the fish. Season into the scores with a little salt and pepper, then season the cavity

    Lee Kum Kee Ingredients
  3. Trim the spring onions and slice finely. Peel the ginger and slice into fine fingers. Pick over the coriander leaves, removing the stalks and setting to one side.

  4. Finely chop the coriander stalks. Peel and finely chop or crush the garlic

  5. Mix together the chopped stalks, most of the leaves, the spring onions, ginger, garlic and chiu chow chilli oil. Stuff the inner cavity of the fish and push a little of the stuffing into the slits

  6. Mix the lime juice with the mirin and soy and season with salt

  7. Put the fish on foil-lined roasting tray with the remains of the lime cut into sections and scatter over any remaining stuffing

    Seabass ready to cook
  8. Pour over the lime juice mixture and using a new piece of foil, seal the fish tightly

  9. Steam the seabass in the oven for 20-25 minutes until the fish flakes easily away from the bone. If you open the parcel too early and need to return it to the oven, don't try to re-seal, it won't dry out if you just need a few extra minutes cooking time.

  10. Serve garnished with the remaining coriander leaves and the sesame oil