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Steamed Chilean Sea Bass with Ginger, Garlic and Cilantro

Provided by Mel & Sheryl London

Steamed Chilean Sea Bass with Ginger, Garlic and Cilantro


  • 4 six ounce Chilean Sea Bass fillets (substitute striped bass, halibut, or pacific sea bass)
  • 1 ½ tablespoons canola oil
  • 2 tablespoons peeled, finely minced fresh ginger
  • 2 large garlic cloves, finely minced
  • 2 tablespoons lite soy sauce
  • 2 thin scallions, thinly sliced
  • 2 tablespoons finely chopped cilantro
  • 4 lime wedges


Use a bamboo or other steamer – or improvise with a metal rack and a Dutch oven. Add water to the bottom of the pan until it comes just below the rack. Bring to a boil over medium-high heat. Arrange the fish on a plate that fits onto the steamer rack. Cover the pan tightly and steam the fish for about 8 minutes.

While the fish steams, heat the oil in a small skillet over medium-low heat. Add the ginger and garlic and sauté, stirring constantly until fragrant, about 2 minutes. Remove the skillet from the heat and add the soy sauce. When the fish tests done with the point of a knife, carefully remove the fillets with a spatula to a serving plate. Spoon some of the soy/ginger/garlic mixture over each fillet and scatter scallions and cilantro over all. Serve with lime wedges to be squeezed over the fish when served.

Serves 4


MEL & SHERYL LONDON are the authors of eleven cookbooks, including “A Seafood Celebration” and “The Fish Lovers” Cookbook.” They are winners of the James Beard Award and the Tastemaker Award and were finalists for the IACP Cookbook Award for “The Gourmet Garage Cookbook.” They have been loyal and loving customers of The Lobster Place since the company first opened its doors in Chelsea Market.