Steamed Whole Bass with Ginger and Spring Onions

Prep Time: 1 Hour
Yields: 6 Servings

I first experienced the fabulous flavor of whole steamed fish with ginger and spring onions when opening my promotional restaurant in Taipei. I absolutely loved the clean fresh flavor and I know you will as well.


2 (2-2 and 1/2 pound) whole striped bass, cleaned and dressed
1 (4-inch) piece fresh ginger, peeled and thinly sliced
8 whole green onions, roots trimmed
kosher salt and black pepper to taste
granulated garlic to taste
1 cup sake
1 cup dry white wine
1/2 cup water
3 tbsps sesame oil, divided
1 lemon, sliced
2 bay leaves
1 tsp whole black peppercorns
1/4 cup olive oil
1/2 cup sliced green onions
1 tbsp minced ginger
1 tbsp brown sugar
1/2 tsp chili paste
1/2 cup soy sauce
1 tbsp rice wine vinegar


In the bottom of a large porcelain Dutch oven, place 3 coffee saucers side by side with whole green onions. Season fish inside and out with salt, pepper and granulated garlic. Add fish then set aside. In saucepot, bring 2-3 inches of water to a rolling boil. Add sake, wine, 1/2 cup of water, 2 tablespoons of sesame oil, lemon slices, bay leaves, peppercorns and sliced ginger and return to a boil. Pour hot mixture over fish into oven, making sure liquid does not touch bottom of fish; it is for steaming only. Bring to a rolling boil, reduce heat to low as not to reduce liquid in pot but allow steam to form in pot. Cover and cook 20-30 minutes or until fish is opaque and cooked through.

Carefully remove saucers from steamer, set aside and keep warm. In a small saucepan, heat olive oil and remaining tablespoon of sesame oil over medium-high heat. Add sliced green onions, minced ginger, sugar and chili paste and stir until sugar dissolves. Cook 2 minutes or until fragrant, add soy sauce and vinegar and heat through. While sauce is cooking, using 2 spatulas, remove cooked fish from saucers and place on a large platter. Top with hot sauce and serve immediately.