Steaming is a popular method for cooking sea bass - especially in Asian cuisines, where it is often served with a broth. The light, indirect cooking style gently infuses flavour into the sea bass fillets, creating a succulent texture and healthier result.
As the skin of the sea bass cannot crisp up using this method, it is recommended that it is removed prior to cooking the fish.
Method
1
Check the sea bass fillets have been pin-boned, season with salt and pepper and any desired herbs or marinades
2
Place the sea bass fillets skin-side down into a steamer and drizzle with a little olive oil
3
Add the lid to the steamer and leave to cook for about 5-7 minutes. To check that it is cooked insert a metal skewer into the thickest part, it should go through easily and be warm to the touch
4
5
Serve immediately
Variations
Shaun Hill adds Chinese five-spice, spring onion and sesame oil to the steamer for his Sea bass with Chinese spice recipe, but Mediterranean aromats such as basil, lemon peel and fennel would work equally well.
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