Steamed Bass Recipe

Rinse the sea bass under cold water and pat dry thoroughly with paper towels. If using whole fish, score the skin with 2–3 diagonal cuts on each side to help even cooking.

Season the cavity (for whole fish) and both sides of the fish with kosher salt and freshly ground black pepper. Slice the lemon in half; reserve one half for steaming and cut the other half into thin rounds for serving.

Stuff the cavity (or place on top of fillets) with half the sliced ginger and one third of the scallions and a few lemon slices to infuse aroma during steaming.

In a small bowl, combine the softened unsalted butter with the finely chopped ramps, fine sea salt, and lemon zest. Mash with a fork until smooth and fully incorporated. Taste and adjust salt or lemon as needed. Transfer to plastic wrap and form into a small log or refrigerate until slightly firm (10–15 minutes).

Prepare a large wok or wide pot with a steamer rack or bamboo steamer stacked over a pot. Add the dry white wine (or water) to the pot so there is enough liquid to produce steam for 8–12 minutes but not so much that it touches the steamer basket (about 120 ml). Bring the liquid to a gentle simmer over medium heat.

Line the steamer basket with a sheet of parchment or cabbage leaves to prevent sticking. Arrange the remaining ginger slices and scallion pieces in a single layer where the fish will sit to lift the fish off the liner and add flavour.

Place the prepared fish onto the bed of ginger and scallions in the steamer basket. If using fillets, place skin-side down. Cover the steamer or pot with a tight-fitting lid.

Steam whole bass for 10–14 minutes per 500 g (adjust time for weight); for a 1 kg bass, steam about 18–20 minutes. Steam fillets 6–10 minutes depending on thickness. The fish is done when the flesh is opaque and flakes easily with a fork; the internal temperature should read about 60–63°C (140–145°F) in the thickest part.

Remove the lid carefully to avoid hot steam. Use a spatula to transfer the fish to a warm serving platter. Discard the ginger and scallions used in the steamer bed (or reserve a few for garnish).

While the fish is hot, slice 6–8 mm of the ramp butter log and place the slices along the fish (or dot the fillets) so the heat melts the butter into the flesh. If the butter is very firm, place it on the fish and return to the closed steamer for 1 minute to help it melt, or briefly tent with foil for 2 minutes.

Shave or thinly slice the fresh truffle over the buttered fish so the warm butter releases the truffle aroma. If using truffle paste, dot tiny amounts across the fish and gently spread.

Drizzle the fish lightly with extra-virgin olive oil and finish with a light sprinkle of flaky finishing salt. Scatter the remaining thin lemon rounds and optional microgreens or chopped chives for freshness and color.

Serve the steamed bass immediately while hot, with additional lemon on the side. Provide extra ramp butter and freshly shaved truffle at the table if desired.