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Soft and succulent steamed Sea Bass with a fragrant ginger sauce.

I got this Thai-Chinese recipe from the Thai course I did in Bangkok in 2018. The ginger sauce and filling really make this Sea Bass dish delicious.

Serve with some nice wok morning glory and steamed jasmine rice. It’s a complete meal.

First, you make the ginger sauce and filling by stir-frying in a wok the garlic, ginger, chilli, chicken thigh strips and mushrooms. Add your chicken stock, then the spring onions and celery. Finish with the seasoning of oyster, soya sauce and sugar.

You can either steam the Sea Bass and ginger sauce on a plate in the steamer for 15-20 minutes or wrap in banana leaf and bake for 10-15 minutes.

If you decide to wrap in banana leaf and bake, it will take 12-15 minutes.

As you can see when you steam on a plate, there’s more juices which is nice when serving with steamed Thai rice.

Either way you cook the Sea Bass, it becomes so tender and deliciously tasty with the ginger sauce.

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Sea Bass with Ginger Sauce


  • Author: Paul Deehan
  • Prep Time: 25
  • Cook Time: 12
  • Total Time: 37 minutes
  • Yield: 4 1x
Scale

Ingredients

Bananas leaf to wrap.

4 x 150-gram pieces of Sea Bass 
50g of Chicken thigh
1 Tbsp Garlic
2 thumb-size Fresh ginger (thin strips)
2 bunch Chinese celery cut in 1″ lengths
1 piece of spring onion (sliced)
2 Tbsp Large red chilli pepper (cut diagonally)
6 Shiitake or Black mushrooms
2 Tbsp Chicken stock

Seasoning ingredients:
2 Tbsp Oyster sauce
1 Tbsp light soy sauce
1 tsp Sugar


Instructions

Preparation of the ginger sauce & filling.

  1. Peel and finely dice the garlic.
  2. Peel and cut the ginger into thin strips. 
  3. Cut your chilli diagonally.
  4. Cut the spring onions into thin strips.
  5. Trim the stalks and half your shitake mushrooms.
  6. Cut your celery leaves into 1-inch pieces.
  7. Slice your chicken thigh into thin strips.
  8. Heat a wok and fry the garlic in a little oil.
  9. Add the ginger strips and chicken thigh, stir-fry for 3 minutes.
  10. Add the chilli and shitake mushrooms, cook for 1 more minute. 
  11. Add 2 tbsp of chicken stock and the seasoning sauce.
  12. Cook for 2 more minutes while adding the spring onion and celery leaves.
  13. Take off the heat and let the filling and sauce cool on a plate.

Filling the banana leaves

  1. Take your banana leaf and cut into 4 squares, enough to wrap the Sea Bass. 
  2. Wipe the banana leaf with a hot cloth to clean.
  3. Heat the banana leaf squares over a flame to soften. 
  4. Place some ginger, mushroom filling in the middle of each banana leaf. 
  5. Add the Sea Bass on top.
  6. Add more ginger and mushroom filling over the top of each Sea Bass.
  7. Pour a little sauce over the top.
  8. Wrap top to bottom and then wrap the sides over, fixing with a cocktail stick.

To cook

  1. Grill each side of the banana leaf parcel for 2 minutes.
  2. Bake in the oven for 10-12 minutes at 180°c
  3. Open one to check the Sea Bass in fully cooked. 

Serve with steamed Thai jasmine rice and wok morning glory or Asian Stir-fry vegetables. 


Notes

You can either steam the Sea Bass and ginger sauce on a plate in the steamer for 15-20 minutes or wrap in banana leaf and bake for 10-15 minutes.

Try to not split the banana leaf when wrapping as the sauce will run out if there is some.

Keywords: Sea bass with ginger sauce

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