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Steamed Fillet of Sea Bass with Vegetable Coconut and Ginger Broth

This recipe serves 4 people as a main course


  • 8 fillets of sea bass pin boned
  • 200g sprouting broccoli
  • 200g mangetout  
  • 200g bean sprouts
  • 2 red peppers sliced
  • 10 spring onions
  • 2 small boc choy cut into quarters  


  • 10mls coconut oil
  • 150mls coconut cream  
  • 1 red chilli finely sliced
  • 1 knob ginger finely sliced
  • 4 spring onions finely chopped
  • ½ bunch coriander chopped
  • 1 lime juiced
  • Fish sauce and a pinch of palm sugar  


  • Sea Bass: Place a piece of grease proof paper on the bottom of your steamer basket. Place the fillets of sea bass into the steamer basket and arrange the sprouting broccoli around the side of steamer and steam for 3 to 4 minutes over a pot of boiling water.    
  • Coconut Broth: Place a medium frying pan on a medium heat. Add the coconut oil and sauté the spring onion, chilli, ginger and cook for 2 minutes, add lime juice and coriander. Season with fish sauce and palm sugar  
  • To serve: Place the steamed vegetables in the centre of the bowl. Put the steamed sea bass on top of the vegetables and pour over the hot fragrant broth  

Chef’s Tip

  • This is a very healthy way to eat fish.
  • 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.
  • Ask your fish monger to scale and pin bone the fillets for you.
  • If you can’t get sprouting broccoli, steam what ever green vegetables you like i.e. spinach, asparagus, kale               
The Marker Hotel, Grand Canal Square, Docklands, Dublin 2, D02 CK38, Ireland
T: +353 (0) 1 687 5100E:info@themarker.ie