Lemongrass and Sesame Steamed Sea Bass

Serves 2

“A combination of Chinese and Thai flavours, this dish reminds me of the many seafood establishments dotted around the coast of Hong Kong’s New Territories. When I was younger, on the odd occasion during the summer holidays, our parents would take us for a treat in these huge outdoor restaurants next to the sea, where fish came directly off the boats, and onto the plate. The combination of lime juice and Lee Kum Kee’s Oriental Sesame Dressing create a fantastic balance of sweet, sour, savoury and salty flavours.”

“This dish is a quick and healthy mid-week meal saver. For those who want to emulate the idea of cooking a whole fish, but are hesitant to try it (especially during a busy work week) this is the perfect ease into the process, without the worry.” – Jeremy Pang


2 sea bass fillets approx. 150-200g each, skin on, descaled
1 handful of fresh coriander leaves
1-2 tbsps vegetable oil
Steamed rice and lime wedges to serve


2 tbsp lime juice
2 tsp caster sugar
4 tbsp hot water

Lemongrass Rub

1 stalk of lemongrass, finely sliced
3 cloves of garlic, finely sliced
1 large red chilli, finely sliced


1 Place the finely sliced lemongrass, garlic and red chilli in a prep bowl and set aside. Next, in a separate prep bowl stir together all ingredients for the dressing, adding the hot water last to completely dissolve the sugar.
2 On a steam-proof plate that will fit into your bamboo steamer, place your sea bass fillets on top of each other, each skin-side out, mimicking a whole fish, then gently spread your lemongrass rub over the top of the fish. Steam the fish in a wok filled 1/3 – ½ way with boiling water for 8-10 minutes depending on size. Tip the water out of your wok and return to the heat until bone dry. Then add 1-2 tablespoons vegetable and heat until smoking hot.
3 Scatter the coriander leaves over the fish and pour the smoking hot oil over the coriander. Lastly, pour ‘dressing’ over the top of the fish and serve with steamed rice on the side.
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