Silky Steamed Egg with Sea Bass Fillets

Silky steamed egg is a simple yet deeply comforting dish that’s popular across many East Asian cuisines. Made with just eggs, water, and gentle heat, it’s known for its silky, custard-like texture that makes it a favourite at family tables.

There are many ways to elevate this classic dish, and one of the easiest is to add tender fish fillets on top. In this recipe, the softly set steamed egg and delicate steamed fish cook together beautifully, giving you a light, nourishing dish that’s smooth, savoury, and incredibly satisfying — all in one bowl.

Why You’ll Love This Recipe

• Silky and smooth texture that melts in your mouth
• Light yet nourishing, perfect for all ages
• Simple ingredients, minimal prep
• A comforting dish that feels both homey and elegant

Also check out this Silky Steamed Egg with Dumplings — another way to elevate your steamed egg dish.

Tips for Making Extra-Silky Steamed Eggs

1. Gently whisk the eggs : Stir the eggs slowly in a circular motion using chopsticks or a fork. Avoid beating too vigorously, as this will create bubbles and affect the final texture.
2. Strain the egg mixture : Straining removes bubbles and any unmixed egg white, resulting in a smoother, more even custard.
3. Use the right egg-to-water ratio : The ideal ratio is 1 : 1.5–2 (by volume). For extra silky results, use a 1 : 2 ratio.
4. Cover during steaming : Cover the bowl with a plate, or leave a small gap in the steamer lid. This prevents water droplets from falling onto the egg surface and causing bubbles or holes.
5. Steam gently over low heat : Once the water is boiling, reduce to low or medium-low heat.
6. Rest after turning off the heat : After steaming, turn off the heat and let the eggs rest for a few minutes. This helps the custard finish setting gently and prevents sudden temperature changes that can cause a rough texture.

Can I Use Other Types of Fish?

Yes, absolutely. You can use sea bass, cod, or any mild white fish for this recipe. Salmon also works beautifully if you prefer a richer flavour.

Just make sure the fish is sliced into thin, even fillets, so it steams quickly and cooks through evenly without overcooking the eggs.

Final Thoughts

This silky steamed egg with sea bass fillets is a perfect example of how a humble dish can be upgraded with just one thoughtful addition. Whether you’re making it for a quick weeknight meal or a comforting bowl to share, it’s a recipe you’ll come back to again and again.

Silky Steamed Egg with Sea Bass Fillets

Wanting

This recipe shows how to elevate a classic steamed egg with delicate white fish fillets. Smooth, delicate, and comforting. It’s a simple dish that turns everyday ingredients into something quietly special.

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Course Lunch, dinner, Main Course

Cuisine Asian, Chinese, Taiwanese

Servings 1 people

Ingredients

  

• A few thinly sliced sea bass fillets about 100 g
• A small amount of shredded ginger about 3 g
• A pinch of salt, for marinating the fish
• 1 tsp cooking wine
• 1 tsp cornflour
• 2 medium eggs about 100 g
• 200 ml water water-to-egg ratio: 2:1 or 1.5:1; 2:1 gives a silkier texture!
• A pinch of salt
• Shredded spring onion, for garnish
• 1-2 tbsp vegetable oil, for sizzling

FOR THE SAUCE (adjust to taste)

• 2 tbsp soy sauce
• 2-4 tbsp water
• 1 tsp sugar
• ½ tsp sesame oil

Instructions

 

• Marinate the fish: Pat the sea bass fillets dry. Mix with salt, cooking wine, shredded ginger, and cornflour. Marinate briefly for about 10 minutes.
• Prepare the egg mixture: Gently whisk the eggs, then mix with the water and a pinch of salt. Do not overmix, as this will create bubbles.
• Strain and steam the eggs: Strain the egg mixture through a fine-mesh strainer into a heatproof dish. Use a teaspoon to remove any bubbles on the surface to ensure a silky texture. Steam over boiling water on medium-low heat for 10–12 minutes, until the eggs are just set. Keep the lid slightly ajar (prop it open with a chopstick) to prevent large bubbles from forming.
• Add the fish: Once the egg has partially set, gently place the fish fillets on top without overcrowding. Cover the lid fully and steam for a further 5 minutes. Turn off the heat and let it rest for 2–3 minutes to finish cooking gently.
• Mix the sauce: Combine soy sauce, water, sugar, and sesame oil in a small bowl. Adjust to taste.
• Finish and serve: Drizzle the sauce over the steamed egg, garnish with shredded spring onion, then heat the vegetable oil until very hot. Pour the hot oil over the spring onion to release its fragrance before serving.

Video

Notes

Keyword 30 minutes, egg, Fish, Steamed