Steamed Whole Sea Bass

This is one of the most requested dishes from the kitchens of chef Tom Parkin at Velvet in the Gay Village.

Steamed Whole Sea Bass

Serves: 4 People

One whole sea bass (approx 450g in weight, gutted, cleaned and de-finned)
1 tsp crushed ginger
1 tsp crushed garlic
2 finely chopped spring onions

For the Sauce
1 cup of light soy sauce
1 cup of sugar


Take sea bass and wash well. Mix spring onions, garlic and ginger together and season with salt and pepper. Stuff centre of the fish with mixture and then sprinkle coarse black pepper and sea salt over the skin. Wrap the fish in greaseproof paper and then once again in tin foil. Place on a baking tray and in the centre of a very hot oven (250/gas mark 8 or 9) for approximately 25 mins. To prepare the sauce, place soy sauce in a pan, mix in the sugar and heat until all the sugar has dissolved and the mixture has a thick syrupy consistency. When the fish is cooked, remove from the foil and paper and serve on a bed of oven-roasted vegetables. Drizzle with the sweet soy sauce and garnish with lemon or lime wedge.


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