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Steamed fillet of sea bass with ginger and spring onion

This recipe serves four people as a main course


  • 8 fillets of sea bass pin boned
  • 1 red chilli finely sliced
  • 1 knob ginger finely sliced
  • 4 spring onions finely sliced
  • 1 red pepper finely sliced
  • 1 tablespoon of sesame oil 
  • 2 tablespoons of light soy sauce
  • 4 baby bok choy

Green rice

  • Cooked jasmine rice
  • 3 eggs
  • 2 tablespoons oil
  • 1 onion finely chopped
  • 2 tablespoons garlic chopped
  • 3 spring onions chopped finely
  • 1 green chilli deseeded and chopped
  • 4 tablespoons chopped coriander


Green rice 

Scramble the eggs in a smoking hot wok. When cooked, add all the ingredients except the rice and coriander and stir fry for 2 minutes. Add the cooked rice and cook for a further 3 minutes, finish with the chopped coriander. 

Steamed sea bass

Place a piece of grease proof paper on the bottom of your steamer basket. Place the fillets of sea bass on top, neatly arrange the spring onion, ginger, pepper, red chilli on the top of the fillets, and drizzle with the sesame oil and light soy. Arrange the bok choy around the side of steamer and steam for 3 to 4 minutes over a pot of boiling water.    

To serve

Place a piece of the banana leaf on the bottom of a plate, carefully lift the sea bass and bok choy on to the plate, and place the green rice in a bowl on the side. Serve with a little more soy and sesame on the side.

Chef's Tip

  • This dish also works well with sea bream, mackerel or salmon, if you are using salmon allow 8-10 minutes for the salmon to steam
  • This is a good way to very healthy way to eat fish
  • Ask your fish monger to scale and pin bone this fillets for you
  • If you can’t get bok choy, steam what ever green vegetables you like            


The Marker Hotel, Grand Canal Square, Docklands, Dublin 2, D02 CK38, Ireland
T: +353 (0) 1 687 5100E:info@themarker.ie