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Completely rinse the fish, pat dry, and transfer to heat-proof plate. Prepare steamer and start boiling the water. Put the fish in a heatsafe plate that can be used with at high heat for steaming. Steam the fish for 4 minutes. Layer in the sugar, ginger, scallions, mushroom, onion, soybean paste, and celery stalk leaves.

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Salt and pepper. 2-4 scallions (slice thin) 2-inch knob ginger (peel and slice thin into matchsticks, keep the peel) 1/4 cup light soy sauce or Maggi seasoning. 1/4 cup vegetable oil. Instructions. Marinate the fish with a generous coating of salt and pepper on all sides. Transfer the fish to a parchment paper or foil.

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Preparation: Remove the fins from the fish and clean the inside. Pat the fish dry with paper towel. Depending on the size of the fish, make 3 or 4 cuts (1-1.5 inch long) on each side of the fish (about 1 inch apart). Sprinkle kosher salt on the fish, and gently massage the salt into the cuts and the belly.

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13. Steamed Thai-Style Sea Bass and Rice. If you don't mind spending a bit of time in the kitchen, then you need to try this delicious Thai-style steamed sea bass. It's packed with flavor thanks to its unique combination of ingredients like garlic, ginger, sesame oil, and coconut milk.

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INSTRUCTIONS. Preheat the oven to 200C/400F (fan). Mix the oil, chilli, honey, soy sauce, ginger, garlic and lime in a small bowl. 2 tbsp sesame oil, 1 red chilli, 4 tbsp honey, 2 tbsp dark soy sauce, ½ tsp ground ginger, 2 cloves of garlic, 1 tbsp fresh lime juice. Place the sea bass fillets, skin-side down, on a baking tray.

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Step-by-step. Season both sides of the fish with salt. On a steaming dish, place white part of the spring onions under the fish and place sliced ginger inside and on top of the fish. Steam fish for 7 to 9 minutes (adjust according to the size of fish). For sauce, mix together light soy sauce, sugar, sesame oil and warm water.

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Instructions. Wash and pat dry sea bass fillets. Drizzle with fish sauce, lemon juice and add salt and pepper to taste on both sides (optional) Heat cast iron skillet over high heat until almost smoking. Reduce heat to medium high and add 1 teaspoon avocado oil. When hot add sea bass fillets, in a single layer.

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In 2014, Vietnam was ranked the world's fourth largest exporter and the third largest producer of farmed foodfish. Vietnam seafood export has attained the value of over US$6.0 billion since 2011.

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Preparing In The Kitchen. Make sure you buy already cleaned sea bass - fill in the sea bass with 2 lime slices, ginger slice and coriander. Grill the sea bass for 6-8 min on each side (depends on the size). While the fish is grilling prepare the sauce - mix soy, honey, chili and lime juice (you can as well add grated ginger).

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Method In a dish large enough to hold the fish, combine the turmeric, lemongrass, garlic, lime juice and a pinch of salt and pepper. Place the fish in the marinade and leave to marinate for 30 minutes.

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Instructions. Heat a small pan on a medium heat, fry the sliced shallots gently until golden in 1 tablespoon of oil, stirring occasionally, then add the garlic. Watch until the garlic turns golden then set aside. Pour the chicken or pork stock (or boiling water) into a pot, add tomatoes, sugar and fish sauce, and cover with a lid.

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Combine the rice, water, and salt in a medium saucepan. Bring to a boil and then cover and reduce heat to low. Cook for 15 minutes until all of the moisture is absorbed.

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Heat some oil in a frying pan over medium heat, then add chopped garlic, shallots, lemongrass, dried and fresh chilli till fragrant. 2min. Add the chopped plum tomatoes and their juices, kaffir lime leaves, lime juice, fish sauce, palm sugar and simmer for 15min or so. Make a little corn starch water by mixing 1 tbsp of cornflour with 5 tbsp.

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Bring water in a steamer pot to a boil. Cut the lemongrass stalks into 3 equal sections and arrange them on the steaming dish. Place the sea bass fillet (skin side up) on top of the cut lemongrass stalks. Arrange the sliced lime on top of the sea bass and pour the sauce over the fish. Steam on high heat for about 10 minutes.

A quick and easy Sea Bass, Coconut Rice & Thai Broth recipe, from our

Preheat your oven to 220ºC/425ºF/gas 7. Take the top shelf out of the oven and place a baking tray on the middle shelf. Tear off a metre of kitchen foil. Fold it in half so it's double thickness, then fold it in half again. You should end up with what looks like a big, foil birthday card. Make two of these then lay them opened and flat on.

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For steam oven cooking, preheat oven to Steam setting, 195°F/90°C, 100% humidity. Place the fish into the oven and cook until the flesh is cooked through. Depending on thickness, this should take around 15-20 minutes. For stovetop steamer cooking, Prepare a stovetop steamer with a basket large enough to hold the fish.