Steamed Sea Bream with Salted Soybeans & Chilli Hoisin Sauce

1 whole sea bream (about 300–500g), cleaned and scaled

3 spring onions, finely sliced

Small handful fresh coriander, roughly chopped

2 tablespoons vegetable oil

The Sauce

2 garlic cloves, finely chopped

1 red chilli, finely chopped

2 tablespoons salted fermented soybeans, lightly crushed

1 teaspoon chilli bean sauce

1 tablespoon hoisin sauce

2 tablespoons Shaoxing rice wine

100ml chicken stock (or fish stock, vegetable stock or water)

1 teaspoon dark soy sauce

PREPARATION

COOKING

1. Place the whole sea bream onto a heatproof plate. Set the plate over a heatproof bowl or steaming rack inside a wok filled with hot water, ensuring the plate sits above the water. Cover with  a lid and steam over a high heat for 8 minutes for a 300g fish, or 10–12 minutes for a larger 500g fish.

2. While the fish steams, finely chop the garlic and chilli, slice the spring onions and roughly chop the coriander.

3. Lightly crush the salted fermented soybeans with the side of a knife or a fork.

4. Mix together the chilli bean sauce, hoisin sauce, Shaoxing rice wine, chicken stock and dark soy sauce.

5. Check the fish by gently pulling the dorsal fin—it should lift away easily when the fish is fully cooked.

6. Carefully remove the fish from the steamer and transfer it to a serving platter if needed.

7. Scatter the spring onions and most of the coriander generously over the fish.

8. Heat the vegetable oil in a wok until smoking hot and carefully pour it over the spring onions and coriander to release their aroma.

9. Return the wok to the heat with any remaining oil. Stir-fry the garlic, chilli, crushed soybeans and the remaining coriander until fragrant.

10. Pour in the prepared sauce and bring it to a vigorous boil for about 30 seconds.

11. Spoon the bubbling sauce evenly over the steamed fish.

12. Serve immediately with steamed jasmine rice and stir-fried green vegetables.

School of Wok Tips

 Steaming whole fish preserves its delicate flavour and keeps the flesh exceptionally moist.

 The dorsal fin is the easiest way to check doneness—it should pull away cleanly when cooked.

 Pouring smoking-hot oil over the spring onions and coriander instantly releases their fragrance.

 Salted fermented soybeans add deep umami, but the dish is still delicious without them if they're unavailable.

FAQs

Can I use sea bass instead of sea bream?

Yes. Sea bass and sea bream are very similar in texture and are completely interchangeable in this recipe.

Do I need a dedicated steamer?

No. A wok with a heatproof bowl or steaming rack and a lid works perfectly for steaming whole fish.

What can I serve with this?

Steamed jasmine rice and simple stir-fried green vegetables are the traditional accompaniments.