Fish Recipes

Braised Sea Bass Recipe

Name: Braised Sea Bass Recipe
Prep time: 8 min
Cook time: 22 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 2 whole fish Sea Bass; 1 1/2 tbsp Light Soy Sauce; 1 tbsp Dark Soy Sauce; 1 tbsp Rice Wine; To taste Sugar; As needed Green Onion; As needed Ginger; As needed Garlic; As needed Cooking Oil; For coating Cornstarch

This braised sea bass recipe starts with whole fish lightly pan-fried until golden, then simmered in a savory soy sauce mixture with ginger, garlic, and green onions. The result is tender, flaky fish with rich flavor and a delicious sauce that pairs perfectly with steamed rice.

Total: 30 Minutes

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Quick Recipe Summary

Cuisine: Chinese
Category: Fish Recipes
Method: Steaming
Total Time: 30 Minutes
Difficulty: Medium
Main Ingredient: whole fish Sea Bass

Introduction

This Braised Sea Bass Recipe recipe is written for Chinese home cooking, with attention to timing, texture, and the small cues that make the method easier to follow. Read through the ingredient notes and cooking tips before you start so the steps feel familiar once the pan, steamer, or pot is hot.

Why You'll Love This Recipe

Ready in about 30 minutes, so it can fit into a busy cooking day.
Breaks the method into manageable steps instead of assuming you already know the technique.
Good for learning how seasoning and simmering build flavor over time.
Gives the dish a clear savory flavor profile without making the method feel complicated.
Useful as a reference recipe because the steps explain both what to do and what to watch for.

Ingredients

2 whole fish Sea Bass
1 1/2 tbsp Light Soy Sauce
1 tbsp Dark Soy Sauce
1 tbsp Rice Wine
To taste Sugar
As needed Green Onion
As needed Ginger
As needed Garlic
As needed Cooking Oil
For coating Cornstarch

Ingredient Notes

These notes explain the role of the main ingredients so the recipe is easier to adjust without losing its Chinese home-cooking character.

whole fish Sea Bass

This ingredient helps define the flavor, texture, or structure of the dish.

Light Soy Sauce

Soy sauce seasons the dish with salt and umami while helping the sauce taste more rounded.

Dark Soy Sauce

Soy sauce seasons the dish with salt and umami while helping the sauce taste more rounded.

Rice Wine

Rice wine adds aroma and helps soften stronger flavors in Chinese home cooking.

Sugar

A small amount of sugar rounds out saltiness and helps create a more balanced finish.

Green Onion

Scallions add freshness and are useful both as an aromatic base and as a finishing flavor.

Step-by-Step Instructions

Step 1
Clean the sea bass thoroughly, removing the scales, gills, and internal organs. Rinse well and pat dry.
Step 2
Pat the fish completely dry with paper towels and lightly coat the surface with a thin layer of cornstarch.
Step 3
Heat oil in a large skillet or wok over medium-high heat.
Step 4
Carefully add the fish and pan-fry until one side is golden brown. Flip gently and cook the other side until golden. Remove and set aside.
Step 5
Leave a small amount of oil in the pan. Add the ginger and garlic, then sauté until fragrant.
Step 6
Add rice wine, light soy sauce, dark soy sauce, sugar, and a small amount of water. Stir to combine and bring to a gentle simmer.
Step 7
Return the fried sea bass to the pan and spoon the sauce over the fish while it braises.
Step 8
Simmer until the fish is fully cooked and the sauce has slightly reduced. Garnish with chopped green onions before serving.
Step 9
Serve hot with steamed rice.

Cooking Tips

Pat the fish dry before frying to help achieve crisp, golden skin.
A light coating of cornstarch helps prevent sticking and improves texture.
Wait until the fish is well browned before flipping to keep it intact.
Use a wide skillet or wok to make turning the fish easier.
Serve with steamed rice to enjoy the flavorful braising sauce.

Serving Suggestions

Serve it with steamed rice when you want a simple Chinese home-cooked meal.
Serve with rice to catch the sauce, plus a crisp vegetable dish for balance.
Leftovers often reheat well; add a splash of water if the sauce thickens too much.

Recipe Card

Ingredients

2 whole fish Sea Bass
1 1/2 tbsp Light Soy Sauce
1 tbsp Dark Soy Sauce
1 tbsp Rice Wine
To taste Sugar
As needed Green Onion
As needed Ginger
As needed Garlic
As needed Cooking Oil
For coating Cornstarch

Method

Clean the sea bass thoroughly, removing the scales, gills, and internal organs. Rinse well and pat dry.
Pat the fish completely dry with paper towels and lightly coat the surface with a thin layer of cornstarch.
Heat oil in a large skillet or wok over medium-high heat.
Carefully add the fish and pan-fry until one side is golden brown. Flip gently and cook the other side until golden. Remove and set aside.
Leave a small amount of oil in the pan. Add the ginger and garlic, then sauté until fragrant.
Add rice wine, light soy sauce, dark soy sauce, sugar, and a small amount of water. Stir to combine and bring to a gentle simmer.
Return the fried sea bass to the pan and spoon the sauce over the fish while it braises.
Simmer until the fish is fully cooked and the sauce has slightly reduced. Garnish with chopped green onions before serving.
Serve hot with steamed rice.