Asian-style steamed bass with ginger and soy

Asian-style steamed bass with ginger and soy recipe videos

Asian-style steamed bass with ginger and soy is a classic Cantonese dish featuring whole sea bass fillets or steaks, delicately cooked with aromatic ginger, scallions, and a savory sauce of light soy sauce, often finished with a drizzle of hot oil. It's a staple in Chinese cuisine, particularly in coastal regions like Guangdong, where fresh fish is prized for its natural sweetness and tender texture.

🍽️ Nutrition at a glance

This dish is high in protein and low in carbohydrates, making it a lean, nutrient-dense meal. It provides essential nutrients like omega-3 fatty acids, vitamin D, and selenium, with a rough calorie count of about 250-300 kcal per serving.

Nutrition breakdown

Calories	270 kcal
Protein	32 g
Carbs	3 g
Fat	14 g
Fiber	0.5 g
Sugar	1 g
Sodium	650 mg
Omega-3 Fatty Acids	1.5 g
Vitamin D	10 µg
Selenium	35 µg
Phosphorus	250 mg
Vitamin B12	2.5 µg
Niacin (B3)	8 mg
Potassium	400 mg
Magnesium	45 mg

Per 1 fillet (180 g) · estimated, varies by recipe

💡 What's interesting

Steaming is a traditional Chinese cooking method believed to preserve the fish's delicate flavor and nutritional value, aligning with principles of balance in Chinese cuisine. Nutritionally, the ginger not only adds zest but also aids digestion and has anti-inflammatory properties.