Steamed Chilean sea bass steak

Last Updated on February 15, 2026 by Simon Fan

Fish steaks, which are cut cross-sectionally with skin and central bone included, are easier to cook than whole fish. Their circular or oval shape creates elegant plating. While many recipes for fish steaks call for grilling, baking, or pan-frying, I believe steaming is a perfect method for them.

This is especially true for fatty and delicate fish like Chilean sea bass (Patagonian toothfish) or black cod (sablefish). Steaming accentuates their tender, buttery texture and mildly sweet taste. It also does an excellent job preserving their beautiful shape.

A critical step before steaming fish steaks is brining. Submerging them in a solution of salt, water, and aromatics for 15 minutes will enhance their flavor, improve their texture, and, more importantly, help prevent white albumin from forming.

My recipe below uses typical aromatics (scallion and ginger) and seasonings (soy sauce, Shaoxing wine, and Zhenjiang vinegar) in Chinese cooking. It works well with most white fish and salmon. Feel free to experiment with what you like.

Steamed Chilean sea bass steak

Serves 2

Ingredients

2 thin slices of ginger, about 2 inches (5 cm) long
1 scallion
1 or 2 Thai chilies, optional

Brine
1 teaspoon salt
1 teaspoon Shaoxing wine
1 scallion, cut into about 1-inch (2.5 cm) pieces
1-inch (2.5 cm) ginger, thinly sliced
1 cup water, or enough to cover the fish

14 oz (400 g) Chilean sea bass steak, fresh or thawed frozen

Sauce
1 tablespoon soy sauce
⅛ teaspoon white pepper
⅛ teaspoon sugar
¼ teaspoon Zhenjiang vinegar

1½ tablespoons vegetable oil

Directions

1. Cut the ginger into thin strips.
2. Cut the scallion crosswise into 2-inch (5 cm) pieces, then cut lengthwise into thin strips. Place them in a small bowl filled with water. They will curl up beautifully.
3. Halve the Thai chilies lengthwise, remove the seeds, and then cut into thin strips.
4. Combine all the ingredients for the brine in a bowl just big enough to hold the fish steak. Submerge the fish in the brine and let sit for 15 minutes. Remove it from the brine and pat dry with paper towels.
5. Scatter the ginger slices from the brine on a heatproof deep plate that fits into your steamer. Place the fish on top and steam over high heat until just cooked through, about 8 minutes. Transfer the fish to a serving plate.
6. Remove the scallion strips from the water and pat dry with paper towels. Combine them with the ginger and chilies in a small bowl.
7. Strain the cooking liquid collected on the plate into a ¼-cup measuring tool and top up with water to make ¼ cup. In a small saucepan, combine the liquid with the ingredients for the sauce. Bring to a boil over medium heat, then pour it around the fish.
8. Place the aromatic mixture on top of the fish. Heat the oil in a pan until very hot, then carefully pour it over the aromatics. Serve right away.