Steamed Sea Bass Recipe – Lemongrass & Chilli Padi Indian Style

Last Updated on 2 months by Neha Deshmukh

Steamed Sea Bass Recipe – Lemongrass & Chilli Padi Indian Style

Hey everyone! If you’re anything like me, you’re always on the lookout for a dish that’s both healthy and bursting with flavour. This Steamed Sea Bass with Lemongrass and Chilli Padi is exactly that! It’s a recipe I stumbled upon while experimenting with coastal Indian flavours, and it’s become a regular in my kitchen ever since. It’s light, fragrant, and surprisingly easy to make. Let’s dive in!

Why You’ll Love This Recipe

This isn’t your average steamed fish. The combination of fragrant lemongrass, fiery chilli padi, and a tangy lime broth creates a symphony of flavours that will transport you straight to the Indian coast. It’s a wonderfully healthy meal, ready in under 30 minutes, and perfect for a weeknight dinner or a special occasion. Plus, steaming keeps the fish incredibly moist and tender.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 whole Sea Bass (cleaned and gutted) – about 500-700g
• 2-3 lemongrass pieces
• 2-3 cups chicken stock
• ¼ cup minced garlic (about 4-5 cloves)
• 3-4 chopped chilli padi (adjust to your spice preference!)
• 1 fistful fresh coriander leaves, chopped
• 4 tablespoons lime juice
• Salt and sugar to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Lemongrass: Varieties and Preparation

Lemongrass is key to this recipe’s amazing aroma. You can usually find it at Asian grocery stores. Look for stalks that are firm and fragrant. To prepare it, trim off the tough outer layers and use the tender inner part. A good whack with the back of a knife helps release the flavours!

Chilli Padi: Heat Level and Substitutions

Chilli padi are tiny but powerful chillies. They pack a serious punch! If you’re sensitive to spice, start with just one or two. If you can’t find chilli padi, you can substitute with bird’s eye chillies or a pinch of cayenne pepper, but it won’t be quite the same.

Sea Bass: Choosing Freshness & Alternatives

Freshness is crucial when it comes to sea bass. Look for clear eyes and firm flesh. If sea bass isn’t available, you can use other white fish like pomfret, tilapia, or even cod. Just adjust the steaming time accordingly.

Chicken Stock: Homemade vs. Store-Bought

While homemade chicken stock is always best (I make a big batch and freeze it!), good quality store-bought stock works perfectly well in a pinch. Low-sodium is a good option so you can control the saltiness yourself.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, prepare a large steaming pan with an elevated setup – a plate or steaming rack works great. This will keep the fish from sitting directly in the water.
2. Place the lemongrass pieces in the steaming pan. Then, gently place the whole sea bass on top of the lemongrass.
3. Now, steam the sea bass on medium heat for about 15 minutes, or until the fish is cooked through and flakes easily with a fork.
4. While the fish is steaming, let’s make the broth. In a small saucepan, simmer the chicken stock with the minced garlic, lime juice, salt, and sugar for 1-2 minutes. Give it a taste and adjust the seasoning as needed.
5. Once the fish is cooked, carefully transfer it to a serving bowl. Pour the hot broth over the fish.
6. Finally, garnish generously with chopped fresh chillies and coriander leaves. Serve immediately and enjoy!

Expert Tips

• Don’t overcrowd the steaming pan. If your sea bass is too large, steam it in batches.
• To check if the fish is cooked, insert a fork into the thickest part. It should flake easily.
• A little bit of sugar balances the acidity of the lime juice and the heat of the chillies. Don’t skip it!

Variations

This recipe is super versatile. Here are a few ideas to spice things up:

Vegan Adaptation (Using Vegetable Broth & Tofu)

My friend Priya is vegan, and she loves this recipe with firm tofu instead of sea bass! Just use vegetable broth instead of chicken stock and steam the tofu for about 10-12 minutes.

Spice Level Adjustment

If you’re not a fan of heat, reduce the amount of chilli padi or remove the seeds before chopping. For extra spice, leave the seeds in or add a pinch of cayenne pepper to the broth.

Regional Variations (Coastal Indian Influences)

In some coastal regions of India, they add a splash of coconut milk to the broth for extra richness. You could also try adding a pinch of turmeric for colour and flavour.

Festival Adaptations (Onam/Bengali New Year)

During Onam or Bengali New Year, this dish can be served as part of a larger festive meal. It’s a light and refreshing option amidst richer, heavier dishes.

Serving Suggestions

This Steamed Sea Bass is fantastic on its own, but it also pairs well with steamed rice, a side of stir-fried vegetables, or a simple salad. A squeeze of extra lime juice just before serving brightens up the flavours even more.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours. However, it’s best enjoyed fresh! The fish can become a little dry when reheated.

FAQs

Let’s answer some common questions:

What type of fish can I substitute for Sea Bass?

You can use pomfret, tilapia, cod, or any other firm white fish.

Can I make the broth ahead of time?

Absolutely! You can make the broth a day or two in advance and store it in the refrigerator. Just reheat it before serving.

How do I know when the Sea Bass is fully cooked through steaming?

The fish should flake easily with a fork when gently pierced.

What is the best way to prepare lemongrass for this recipe?

Trim off the tough outer layers and use the tender inner part. Bruising it with the back of a knife releases the flavour.

Is Chilli Padi essential, or can I use another chilli?

Chilli padi gives a unique flavour, but you can substitute with bird’s eye chillies or a pinch of cayenne pepper if needed.

Enjoy this delightful Steamed Sea Bass recipe! I hope it becomes a favourite in your kitchen too. Let me know in the comments how it turns out for you!