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Recipe: Steamed Seabass with Shredded Ginger

It is traditional to steam a whole fish - yes, with its head on! Feel free to use halibut, cod or even salmon steaks for this recipe if you wish. Choose the freshest fish you can find.


1 seabass (approx 750g) or 454g cod, salmon or halibut steaks

4 tbsp Wing Yip Shaohsing Wine

5-6cm fresh root ginger - peeled and finely shredded

2 spring onions - finely shredded and soaked in cold water

1 whole star anise

2 tsp Wing Yip Sesame Oil

1 tbsp Wing Yip Light Soy Sauce

Cooking Method

Serves 2-3

1. Clean and dry the seabass or fish steaks. Rub 1 tsp of Sesame Oil over the fish and stuff the head and body cavity with half of the shredded ginger and the whole star anise.

2. Place a rack in a wok or deep pan and fill to about 5cm depth of water. Bring to the boil and reduce to a simmer.

3. Place the fish on a heatproof plate then pour over the Shaohsing Wine and Light Soy Sauce. Cover with foil and place in the steamer.

4. Steam the whole fish for approximately 15-20 minutes, less for steaks.

5. Garnish with spring onion curls, the remaining fresh shredded ginger and sesame oil then serve immediately.


 Hints and tips


Steaming with wine and fresh ginger enhances the subtle sweetness of the fish. Remove the scales by scraping toward the head of the fish with a sharp knife. To test if the fish is cooked, press the flesh with a fork or chopsticks to see if the fish is flaky.