As a continuation of our steamed recipes, here comes a really simple Chinese-style steamed fish recipe. The fish we’re using here is sea bass, though other kinds of thin white fish fillets such as sole will also work well.

Steaming fish is a bit different from steaming the veggies from previous recipes, as the timing and heat is important. Fish can easily get dry and overcooked. Make sure that the steamer is boiling before you put the fish in, and when it is in there, boil on high heat then mid heat. Continue reading “Steamed Sea Bass”