Skip heavy sauces and pan-frying and try the Asian steamed approach: sea bass turns velvety, aromatics bloom, and the soy stays balanced instead of salty. One steamer, five ingredients, and you’ll wonder why you ever cooked Chilean sea bass any other way.
Steamed Chilean Sea Bass with Superior Soy & Leeks
Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 12–15 minutes
Difficulty: Easy
INGREDIENTS
300g Pacific Bay Chilean Sea Bas Steak, thawed
2 inches ginger, cut into fine matchsticks
2 bundles leeks or spring onions (whites thinly sliced; greens shredded and soaked in ice water)
3 tbsp light soy sauce
1 tbsp Shaoxing rice wine (or dry sherry)
1/2 tsp sugar
2 tbsp water
3 tbsp neutral oil (grapeseed or corn)
Fresh cilantro sprigs, for garnish
PROCEDURE
Prep the aromatics for fragrance and finish. Julienne the ginger, slice the leek whites thinly, and shred the greens before soaking them in ice water so they curl and stay crisp for garnish.
Steam the seabass to silky doneness. Pat the sea bass steaks dry, place on a heatproof plate with half the ginger and some leek whites on top, then steam over vigorously simmering water for 10 to 12 minutes until the flesh turns opaque and flakes at the thickest part.
Mix the superior soy so it’s balanced, not salty. In a small pan combine light soy sauce, Shaoxing wine, sugar, and water, then warm just until hot and aromatic without boiling.
Heat the finishing oil for the aromatic sizzle. Warm the neutral oil in a small pan until it shimmers and a ginger strand bubbles instantly, then remove the fish from the steamer and pour off any excess liquid.
Sauce, sizzle, and garnish like a restaurant. Spoon the superior soy over the fish, arrange remaining ginger, drained curly leek greens, and cilantro on top, then carefully drizzle the hot oil over the aromatics so they release fragrance right before serving.
NOTES
Pacific Bay Advantage: Pacific Bay Chilean Sea Bas Steaks are sliced from wild-caught fish from Patagonian waters, and is prized for its buttery texture and rich flavor.
Alternatives: Try this recipe with Pacific Bay Atlantic Cod, Halibut Steaks, or Gindara Steaks. You can swap leeks for spring onions, and substitute mirin for wine and reduce the sugar.
Chef’s tips: Keep the steamer at a steady simmer and avoid overcooking; pull the fish out as soon as it flakes and let carryover heat finish it.
Storage: Best served immediately; refrigerate up to 1 day and rewarm by steaming 2 to 3 minutes.
Serving suggestions: Serve with steamed jasmine rice and garlicky greens; add chili garlic or calamansi on the side.
FAQS
Q: How long to steam Chilean sea bass steaks for silky texture?
A: Most 1/2-inch thick steaks take 10 to 12 minutes; start checking at 9 minutes and remove once the center flakes.
Q: Can I make superior soy without Shaoxing wine?
A: Use dry sherry or mirin (reduce the sugar slightly). Warm gently for a rounded, savory-sweet balance.
Q: Why pour hot oil over ginger and leeks?
A: The hot oil blooms the aromatics, releasing fragrance and adding a restaurant-style finish.
Shop for Pacific Bay Chilean Sea Bas Steaks in leading supermarkets and online at pacificbay.com.ph, and steam this luxurious classic tonight.