Cantonese-Style Steamed Bass

Cuisinart original


This sweet and spicy play on the traditional style uses individual fillets for easy preparation.


Makes 2 servings


2          teaspoons granulated sugar

¼         cup plus 2 teaspoons mirin, divided

1          large garlic clove, finely chopped

1-inch piece of fresh ginger, peeled and finely chopped

1          green onion, thinly sliced

chili pepper, like serrano or Fresno, thinly sliced

baby bok choy, rinsed, cleaned and quartered

sea bass fillets, about ½ pound each

¼         cup grapeseed oil

2          teaspoons soy sauce, reduced sodium

1          teaspoon sesame oil

Lime wedges, cilantro (optional for garnish)

Nutritional information


Nutritional information per serving:
Calories 395 (44% from fat) • carb. 23g • pro. 33g

• chol. 70mg • fat 19g • sat. fat 3g • sod. 559mg
calc. 60mg • fiber 1g


In a small bowl, stir together sugar, ¼ cup of mirin, garlic, ginger, onion and pepper. Set aside.

Put the bok choy onto the tray inside the steamer. Secure lid. Select Vegetable, set timer to 8 minutes and press Start. When timer expires, divide bok choy evenly between two serving plates.

Rinse the sea bass fillets and place onto the tray inside the steamer. Drizzle each with a teaspoon of the remaining mirin and replace lid. Select Seafood, set timer to 10 to 12 minutes depending on the thickness of the fillets and press Start.  While the fish is cooking, put the grapeseed oil into a small saucepan and place over medium-high heat. Once oil is hot, add the reserved mirin mixture and stir over heat until boiling.

When timer expires, remove bass and place each fillet over the bed of bok choy on prepared serving plates. Drizzle each with 1 teaspoon of soy sauce and ½ teaspoon sesame oil. Spoon the chili-ginger sauce evenly over the fish on each plate.

Serve immediately. If desired, garnish with cilantro and a squeeze of lime.