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Steamed Sea Bass with Lime and Ginger

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2
Author Amy Stafford


  • 1/2 stick of lemon grass grated, about 3"
  • 1 clove garlic minced (about 1 tablespoon)
  • 1 teaspoon red chili peppers
  • 1 tablespoon grated fresh ginger
  • 1/2 teaspoon ground coriander
  • 1 tablespoon low salt soy sauce I use Kikkoman
  • 1 lime zested and juiced
  • 2 tablespoon olive oil
  • 1 pound Chilian Sea Bass
  • Springs of Parsley for garnish
  • Quinoa I used black


  1. In a small bowl combine grated lemon grass, garlic, chili seeds, ginger, lime zest and juice, coriander, soy sauce and olive oil.
  2. Stir to combine
  3. Meanwhile take a sharp knife and cut slits through the skin of your sea bass.
  4. Then take 2' heavy duty foil (if you don't have heavy duty use two sheets of thinner) and place fish in center of foil.
  5. Drizzle sauce over top of fish and bring ends of foil over top and crimp to make a tent over fish, then tightly crimp end pieces of foil.
  6. Your fish should be completely enclosed and your foil should look a bit like a long boat of foil.
  7. Place foiled fish in refrigerator for one hour.
  8. When ready to cook preheat oven to 425 degrees.
  9. On middle rack place rimmed cookie sheet.
  10. When over is ready place foil packet on cookie sheet.
  11. Depending on the thickness of your fish, mine was 3 1/2" thick, I cooked mine for 30 minutes. If your fish is 2" or less in thickness it should take 15 minutes.
  12. While fish is cooking cook quinoa.
  13. Remove from oven and let rest 2-3 minutes.
  14. Be careful when you open packet, steam will be released.
  15. Place quinoa on plate and top with portion of the fish and drizzle bit of the liquid from the packet over Sea Bass and garnish with a few springs of Parsley.