Name: Chinese Steamed Bass with Cabbage Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Chinese
Ingredients: 2 sea bass fillets or other white fish fillets; 1 green or red chilli, deseeded and finely chopped; 1 tsp fresh root ginger, grated or finely chopped; Salt, to taste; 300g green cabbage, finely shredded; 2 tsp sunflower oil; 1 tsp sesame oil; 2 garlic cloves, thinly sliced; 2 tsp low salt soy sauce

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Introduction

Chinese steamed bass with cabbage is a light, flavorful dish perfect for a healthy dinner. The gentle steaming technique keeps the fish tender while infusing it with aromatic ginger, garlic, and soy sauce. It’s quick to prepare and wonderfully satisfying.

A white fish fillet sits in the middle of a white plate with shallow ridges, topped with thin golden-brown garlic slices and small red chili pieces. On the right side of the fish is a pile of cooked, bright green leafy vegetables. A silver fork with a curved handle touches the lower left of the fish with the tip resting on the plate. The whole scene is set on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 sea bass fillets, or other white fish fillets
1 green or red chilli, deseeded and finely chopped
1 tsp fresh root ginger, grated or finely chopped
300g green cabbage, finely shredded
2 tsp sunflower oil
1 tsp sesame oil
2 garlic cloves, thinly sliced
2 tsp low salt soy sauce
Salt, to taste

Instructions

Step 1: Sprinkle the fish fillets with the chopped chilli, fresh ginger, and a little salt. Set aside to marinate briefly.
Step 2: Steam the shredded cabbage for 5 minutes until just tender.
Step 3: Lay the marinated fish fillets on top of the steamed cabbage in the steamer. Continue steaming for another 5 minutes, or until the fish is cooked through and flakes easily.
Step 4: While the fish and cabbage steam, heat the sunflower and sesame oils in a small pan. Add the sliced garlic and cook quickly, stirring constantly, until the garlic turns lightly browned and fragrant. Remove from heat.
Step 5: Transfer the steamed cabbage and fish to serving plates. Sprinkle each serving with 1 teaspoon of soy sauce, then pour over the garlicky oil. Serve immediately.

Tips & Variations

For extra flavor, add a few sprigs of fresh coriander or sliced spring onions on top before serving.
Use other white fish like cod or haddock if sea bass is not available.
If you prefer more heat, keep the chilli seeds or add a dash of chilli oil when serving.
Steaming time may vary slightly depending on the thickness of your fish fillets; adjust accordingly to avoid overcooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a steamer or microwave to avoid drying out the fish. It’s best enjoyed fresh for optimal texture and flavor.

How to Serve

A white fish fillet sits in the center of a white plate with a subtle ridged pattern, topped with thin, browned garlic slices and small red chili pieces scattered evenly. On the right side of the fish is a fresh bed of vibrant green kale or lettuce leaves, adding a leafy texture. A silver fork lies diagonally on the left side of the plate, partially resting under the fish, all set on a white marbled surface. The overall look is clean, fresh, and simple. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish fillets for this recipe?

Yes, you can use frozen fish fillets, but make sure they are fully thawed and patted dry before seasoning and steaming to get the best texture.

What can I substitute for sesame oil if I don’t have it?

If you don’t have sesame oil, you can use a mild olive oil or even skip it altogether, though sesame oil adds a distinctive nutty aroma that complements this dish.