Recipe: Steamed Chinese Sea Bream


Steaming is the best way of keeping the natural fresh flavour in fish when cooking it. We add Chinese flavours but make sure that the Sea Bream is the star of the dish.


  • 1 lime, sliced
  • ½ red chilli, de-seeded
  • 3 cloves garlic
  • 2 spring onions
  • 1 chunk root ginger
  • 1 whole seam bream
  • 1 bunch fresh coriander
  • 1 splash sesame oil
  • 1 splash soy sauce
  • 1 mug Jasmine rice
  • 2 pak choi
Prepare the rice

Step 1

Prepare The Rice

Rinse the rice in cold water, then drain and place in the bottom of the pan with an equal volume of cold water so 1 cup of rice and 1 cup of water.

Prepare the fish

Step 2

Prepare The Fish

Rip a piece of greaseproof paper to just larger than the fish. Gut and clean the fish, snipping off the fins and cut slices into the flesh towards the back bone about 3 cm apart. Lay the fish on the greaseproof paper.

slice the flavourings

Step 3

Slice The Flavourings

Slice the spring onions, chilli, peeled ginger and garlic cloves into small pieces.

scatter over the fish

Step 4

Scatter Over The Fish

Scatter them over the fish with a pinch of salt, pepper and the stuff the lime slices into and around the fish.

add the pak choi

Step 5

Add The Pak Choi

Place the greaseproof paper into the top steam layer of the pan. Quarter the pak choi, wash and lay around the fish.

Steam the fish & rice

Step 6

Steam The Fish & Rice

Cover with a lid. Boil the rice in the bottom in the water and allow to steam. Steam the fish, veg and rice for 10-15 minutes, checking on it after 10, the fish should be just cooked yet easily flakes off the bone

Serve and share between 2

Step 7

Serve And Share Between 2

Remove all of the items once cooked and serve as a shared meal between two. Serves 2

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