Thai Style Steamed Sea Bass
Prep time
Cook time
Total time
Serves: serves 2 to 3
  • 1 x 600 - 800 g sea bass – cleaned and gutted
  • 2 stalks lemongrass – pound gently with back of knife to release aroma
  • Sauce:
  • 8 cloves garlic – minced
  • 1 to 2 red bird eye chilli – chopped (seed removed for lesser heat)
  • 2 stalks lemongrass – remove outer layer, slice thinly
  • 3 stalks coriander stems - chopped
  • Juice from 3 to 4 large limes
  • 3 tbsp fish sauce
  • 1 tbsp sugar
  • Few dashes white pepper
  • 200 ml chicken stock
  • Garnish:
  • Large pinch of torn coriander leaves – chopped
  • 1 stalk green onion - chopped
  1. Use a knife and make 3 to 4 shallow cuts on the flesh of the fish. This will allow the meat to cook evenly.
  2. Place fish on a large heatproof plate and stuff the lemongrass into the belly of the fish.
  3. Bring water to boil in a large steamer and carefully the fish into it. Steam over high heat for 8 to 10 mins depending on the size of the fish. Mine was done is 9 mins.
  4. In a medium pot, add all the ingredients for the sauce and bring to boil. Taste and adjust with more seasoning if needed. The flavor profile should be tart, spicy and umami-rich.
  5. When the fish is ready, remove the lemongrass transfer the fish onto a large serving plate.
  6. Pour the sauce all over the fish, garnish with coriander and spring onions. Serve immediately.
Recipe by Bear Naked Food at