Lily's Steamed Sea Bass

Note: this is good over any mild, white fish. I’ve used it over tilapia, cod and halibut, but sea bass is my favorite! Just adjust the steaming time! (For example, thing tilapia fillets only need about 7 minutes of steaming time.) It’s also really good over plain poached chicken, sliced up over white rice.

Updated at: Thu, 17 Aug 2023 12:08:31 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories1089.4 kcal (54%)

Total Fat77.3 g (110%)

Carbs39.2 g (15%)

Sugars34.5 g (38%)

Protein49.9 g (100%)

Sodium5925.2 mg (296%)

Fiber1.4 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

sea bass

can use black cod as a substitute! less lead

¼ cupsoy sauce

or liquid aminos

1 Tbsfish sauce

if you have it on hand, if not, don’t worry

2 tablespoonscoconut sugar

½ cuprice wine

can find in whole foods

1 teaspoontoasted sesame oil

on the wooden board next to stove

1 piecefresh ginger

1 - inch, finely julienned, thin strips, but it really doesn ’ t matter ! just cut it up !)

5 Tbsavocado oil

2 Tbswater

2scallions

both white and green parts, cut roots off, cut crosswise into 2-inch lengths, then thinly julienned lengthwise

Instructions

Step 1

Put sea bass into steamer; steam for 12 to 15 minutes, depending on thickness. Fish should be flaky when done. Sometimes I leave it on the stove with the top on for a few more minutes to finish it off.

Step 2

Dump all ingredients into a sauce pan. Turn heat on medium and bring to boil. Turn off and drizzle over steamed fish.

Step 3

Save some on the side to put on fish while eating.