Steamed Sea Bass with Shredded Pork
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
Satisface las necesidades del paciente directrices editoriales
- DescargarDescargar
- Compartir
- Idioma
- Debate
This steamed sea bass with shredded pork is a sophisticated yet incredibly simple dish that highlights the clean, delicate flavours of fresh seafood. Inspired by traditional Cantonese techniques, the fish is infused with aromatic ginger and sesame, while the addition of savoury pork loin adds a wonderful depth of flavour. It is a light and nutritious choice, making it a perfect centrepiece for a healthy midweek meal or a relaxed weekend dinner.
As a diabetes-friendly recipe, this dish is naturally high in protein and heart-healthy fats, relying on steaming rather than frying to preserve the integrity of the ingredients. The combination of light soy sauce and rice wine creates a fragrant sauce that complements the white fish beautifully. Serve it alongside plenty of steamed greens or a small portion of brown rice for a balanced, wholesome feast.
En este artículo:
Seguir leyendo
Ingredients for Steamed Sea Bass with Shredded Pork
1 whole sea bass, 675g, purchased live, then cleaned by the fishmonger
2 tablespoons light soy sauce
2 tablespoons white rice wine
1 tablespoon peanut oil
1 1/2 teaspoons sesame oil
1 teaspoon white rice vinegar
2 tablespoons peeled and shredded ginger
1/4 teaspoons salt
Pinch of white pepper
110g pork loin, shredded
1 tablespoon sesame oil
1 teaspoon light soy sauce
1/2 teaspoons sugar
2 tablespoons Onion Oil
60ml finely sliced spring onions
How to make Steamed Sea Bass with Shredded Pork
Make sure the fishmonger has removed all of the scales, gills, viscera, and membranes from the fish. Rinse the fish well inside and out, then dry well. Place in a steamproof dish.
To make the marinade, in a small bowl, mix together all of the ingredients. Sprinkle the marinade evenly on the inside and outside of the fish.
In another small bowl, mix together the pork, sesame oil, soy sauce, and sugar. Sprinkle the mixture over the fish, and let rest for 10 minutes.
Prepare a wok for steaming using a cake rack (place a cake rack over boiling water in a wok), place the dish with the fish on the rack, cover, and steam for 12 to 15 minutes, or until a chopstick slides easily into the flesh of the fish.
Turn off the heat. Pour the onion oil over the fish and sprinkle with the spring onions. Remove the dish from the wok, and serve the fish in its cooking dish.
Descargo de responsabilidad
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Historia del artículo
La información de esta página ha sido revisada por médicos cualificados.
16 Enero 2026 | Publicado originalmente
Autores:
Editores de recetas del Reino Unido
Revisado por expertos
Editores de recetas del Reino Unido
Pregunte, comparta, conecte.
Explore debates, formule preguntas y comparta experiencias sobre cientos de temas de salud.
¿Se encuentra mal?
Evalúe sus síntomas en línea de forma gratuita
Suscríbase al boletín informativo para pacientes.
Tu dosis semanal de consejos de salud claros y fiables, redactados para ayudarte a sentirte informado, seguro y en control.
Al suscribirte, aceptas nuestra Política de privacidad. Puedes darte de baja en cualquier momento. Nunca vendemos tus datos.