Steamed Black Sea Bass Filet Recipe

Clean and dry

Pat the black sea bass fillets dry with paper towels. Check for any remaining bones and remove with fish tweezers if needed.

Season

Lightly brush both sides of each fillet with neutral oil. Season both sides with kosher salt and freshly ground black pepper, spacing seasoning evenly.

In a shallow wide pan or wok with a fitted steaming rack (or in a steamer), combine 2 cups water and 1/2 cup dry white wine (or use 2.5 cups water if omitting wine). Add julienned ginger, sliced garlic, halved scallions, and bruised lemongrass to the liquid. Bring the liquid to a gentle simmer over medium heat.

Once simmering, reduce heat to maintain a gentle simmer — there should be visible steam but not a rolling boil.

Arrange the seasoned fillets skin-side down on a heatproof plate that will fit in your steamer or on the steaming rack. If fillets are thick, space them so steam can circulate. Scatter a few pieces of the ginger and scallion under and over the fillets to infuse flavor.

Carefully place the plate with fillets onto the steaming rack above the simmering aromatic liquid. Cover the pan or wok with a tight-fitting lid to trap steam.

Steam small fillets (about 3/4 inch thick) for 5–7 minutes, medium fillets (1 inch) for 7–9 minutes, and thicker pieces up to 10–12 minutes. Fish is done when the flesh is opaque, flakes easily with a fork, and reaches an internal temperature of 60–63°C (140–145°F). Avoid overcooking to keep texture tender.

When done, carefully lift the plate out of the steamer and discard any large pieces of ginger or lemongrass on top of the fish if you prefer.

While the fish is steaming (or immediately after removing it), combine 3 tablespoons light soy sauce, 1 teaspoon sesame oil, 1 teaspoon rice vinegar, 1 tablespoon fresh lime juice and 1/2 teaspoon sugar in a small bowl. Stir until sugar dissolves. Taste and adjust — add a little more soy for saltiness, lime for brightness, or sugar for balance.

Heat a small dry skillet over medium heat for 30 seconds, then remove from heat. (Optional) Quickly pour the warm skillet over the sliced red chili and extra sliced scallions to soften and slightly release fragrance; this step is optional but adds a gentle cooked note to the garnish.

Arrange the steamed fillets on warmed serving plates. Spoon the finishing sauce evenly over each fillet. Scatter the thinly sliced scallions, cilantro leaves and optional red chili over the fish as garnish.

Serve the steamed black sea bass immediately with steamed jasmine rice or blanched baby bok choy on the side. Leftover steamed fish can be refrigerated in an airtight container for up to 2 days, but is best eaten fresh.