Thai Steamed Seabass with Soy Sauce

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A light and fragrant Thai-Chinese steamed seabass dressed in a glossy soy sauce with ginger, scallions, and a shower of crispy fried garlic. The dish is beloved for its clean flavors, tender fish, and the irresistible aroma that fills the kitchen as it steams. Perfect for a quick weeknight dinner that feels restaurant-worthy.

Nutrition Facts

Per serving (estimated)

• 290 kcalCalories
• 14 gFat
• 2 gSaturated Fat
• 7 gCarbs
• 1 gFiber
• 4 gSugar
• 32 gProtein
• 880 mgSodium
• 520 mgPotassium
• 70 mgCalcium
• 2 mgIron
• 5 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the Fish

• 1 whole seabass (about 1.5 lb / 700 g), cleaned and scaled
• 2 tablespoons julienned fresh ginger
• 3 stalks scallions, cut into 2-inch lengths and smashed
• 8 ounces fresh shiitake mushrooms, sliced (optional)
• 2 tablespoons vegetable oil

For the Soy Sauce

• 3 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon Shaoxing rice wine
• 1 tablespoon granulated sugar
• 1/2 cup hot water
• 1 teaspoon sesame oil

For the Crispy Garlic and Garnish

• 1/2 cup vegetable oil
• 10 cloves garlic, thinly sliced
• 1/4 cup cilantro leaves
• 1 red chili, thinly sliced (optional)

Directions

1. Rinse the seabass under cold water and pat dry with paper towels. Make 3 shallow diagonal slits on each side of the fish so the heat penetrates evenly.
2. Place the fish on a heatproof plate that fits inside your steamer. Scatter the ginger, smashed scallions, and shiitake mushrooms (if using) over and around the fish.
3. Bring about 2 inches of water to a rolling boil in a wok or large pot fitted with a steamer rack. Set the plate of fish on the rack, cover tightly, and steam over high heat for 12 to 15 minutes, until the flesh near the bone flakes easily with a fork.
4. While the fish steams, prepare the crispy garlic: heat the 1/2 cup vegetable oil in a small saucepan over medium-low heat. Add the sliced garlic and fry gently, stirring frequently, until pale golden, about 3 to 4 minutes. Use a slotted spoon to transfer the garlic to a paper-towel-lined plate; reserve the infused oil.
5. In a small bowl, whisk together the light soy sauce, dark soy sauce, Shaoxing wine, sugar, and hot water until the sugar fully dissolves. Stir in the sesame oil just before serving.
6. Carefully lift the steamed fish from the pot and discard the cloudy liquid pooled on the plate. Pour the warm soy mixture evenly over the fish.
7. Top the fish with the crispy fried garlic, scatter cilantro and red chili (if using) over the top, and finish with a generous spoonful of the warm garlic-infused oil. Serve immediately with steamed jasmine rice.

Cook’s Notes

• Choose a fish that fits your steaming plate with head and tail intact; this presentation is traditional and looks beautiful at the table.
• For the crispiest garlic, slice it evenly and watch it closely since it can go from golden to burnt in seconds.
• If you do not have a bamboo steamer, a metal trivet or an overturned heatproof bowl works to lift the plate above boiling water.
• Always discard the cloudy liquid that pools on the plate before saucing; this keeps the soy glaze clean and concentrated.
• Add a handful of soaked glass noodles under the fish before steaming for a heartier one-plate meal.

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