Dinner

Steamed Seabass with Ginger and Spring Onion

Name: Steamed Seabass with Ginger and Spring Onion
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 180 g Seabass fillet; 150 g Pak choi; 1 tbsp (15 g) Tamari; 1 tsp (4 g) Toasted sesame oil; 20 g Spring onion; 70 g Cooked white rice; A thumb, in fine matchsticks Fresh ginger; A few slices Fresh red chilli

Seabass steamed with ginger, finished with hot sesame oil poured over spring onion and tamari, with pak choi and a little rice. 39 g of protein for 335 kcal.

Calories: 335kcal
Protein: 39g
Fat: 8g
Carbs: 24g

Per serving, makes 1. 15 minutes of work. Published 8 September 2026.

Allergens

Fish
Soya
Sesame

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Steamed Seabass with Ginger and Spring Onion, plated and ready to serve. — The finished recipe. Steamed Seabass with Ginger and Spring Onion

Ingredients 1 to 6 for steamed seabass with ginger and spring onion arranged separately on a dark worktop. — Ingredients 1 to 6. 180 g Seabass fillet (Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.). 150 g Pak choi. 1 tbsp (15 g) Tamari. 1 tsp (4 g) Toasted sesame oil. 20 g Spring onion. 70 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)

Ingredients 7 to 8 for steamed seabass with ginger and spring onion arranged separately on a dark worktop. — Ingredients 7 to 8. A thumb, in fine matchsticks Fresh ginger. A few slices Fresh red chilli

Steamed Seabass with Ginger and Spring Onion, preparation step 1: Lay the seabass on a plate that fits in your steamer, scatter half the ginger over it, and steam over boiling water for eight minutes. — Step 1. Lay the seabass on a plate that fits in your steamer, scatter half the ginger over it, and steam over boiling water for eight minutes.

Steamed Seabass with Ginger and Spring Onion, preparation step 2: Add the halved pak choi around the fish for the last three minutes. — Step 2. Add the halved pak choi around the fish for the last three minutes.

Steamed Seabass with Ginger and Spring Onion, preparation step 3: Slide the plate out, pour off the liquid, and top the fish with the rest of the ginger, the spring onion in fine strips and the chilli. Spoon the tamari over. — Step 3. Slide the plate out, pour off the liquid, and top the fish with the rest of the ginger, the spring onion in fine strips and the chilli. Spoon the tamari over.

Steamed Seabass with Ginger and Spring Onion, preparation step 4: Heat the sesame oil in a small pan until it shimmers and pour it over the spring onion. It should hiss. — Step 4. Heat the sesame oil in a small pan until it shimmers and pour it over the spring onion. It should hiss.

The finished steamed seabass with ginger and spring onion. — Step 5. Serve with the rice.

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Ingredients

Seabass fillet180 g
Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.
Pak choi150 g
Tamari1 tbsp (15 g)
Toasted sesame oil1 tsp (4 g)
Spring onion20 g
Cooked white rice70 g
Cooked weight. About 50 g of dry rice becomes 130 g cooked.
Fresh gingerA thumb, in fine matchsticks
Fresh red chilliA few slices

Method

Lay the seabass on a plate that fits in your steamer, scatter half the ginger over it, and steam over boiling water for eight minutes.
Add the halved pak choi around the fish for the last three minutes.
Slide the plate out, pour off the liquid, and top the fish with the rest of the ginger, the spring onion in fine strips and the chilli. Spoon the tamari over.
Heat the sesame oil in a small pan until it shimmers and pour it over the spring onion. It should hiss.
Serve with the rice.

Worth knowing

No steamer works too: a plate on an upturned bowl in a large lidded pan with an inch of boiling water does the same job.
The rice is 70 g cooked, which is deliberately small so the plate sits under 350 kcal. A full 150 g portion adds about 105 kcal.

Other dinner recipes that share ingredients with this one, or every dinner between 300 and 450 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.