Steamed Fish with Ginger and Spring Onion

A healthy, fragrant dish.


  • 1 whole sea bass (weighing about 675g/1.5lb)
  • 1 tblsp salt
  • 5cm/2" piece of ginger (peeled)
  • 2 spring onions
  • 2 sprigs of coriander
  • 2 tblsp soy sauce
  • 1 tblsp oil


  1. Preparation:
  2. Gut and scale the fish. Rub it all over with the salt and then rinse. Slit a diamond lattice of cuts on both sides to let flavours and heat penetrate the flesh.
  3. Slice the ginger into matchstick strips. Slice the spring onions finely. Chop the coriander.
  4. Cooking:
  5. Line the cavity of the fish with half the spring onions and half the ginger and place it on a plate.
  6. Set this over a high heat in a bamboo steamer and steam the fish for 20 minutes.
  7. Remove the fish from the steamer, put on a serving plate and pour the soy sauce over it.
  8. In a hot wok, heat the oil and stir-fry the remaining ginger until aromatic. Sprinkle this over the fish.
  9. Garnish with the coriander and remaining spring onions.


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