Silky Steamed Egg with Sea Bass Fillets
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.
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
