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.
