Sea Bass with Chilli Sauce

Alan Coxon woks his way to success with this speedily steamed, mouth-watering recipe for sea bass with chilli sauce
By Alan Coxon
Sea Bass with Chilli Sauce
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 25 minutes
  • Effort: easy


  • 1 large sea bass, scaled and cleaned (or 2 medium fish)
  • 1 fresh banana leaf
  • 30 ml rice wine
  • 2 red chillies, seeded and finely sliced
  • 2 cloves garlic, finely chopped
  • 2 cm piece ginger, finely shredded
  • 2 stalks lemongrass, crushed and finely chopped
  • 2 spring onions, chopped
  • 30 ml fish sauce
  • 1 lime, juice only
  • 100 ml water, boiling

For the chilli sauce

  • 10 red chillies, seeds removed and chopped
  • 4 cloves garlic, chopped
  • 60 ml fish sauce
  • 1 tbsp sugar
  • 5 tbsp lime juice


1. Rinse the fish under cold running water and pat dry with kitchen paper. Using a sharp knife, slash the skin of the fish a few times on both sides. Place on a banana leaf.

2. Combine the rice wine, chillies, garlic, ginger, lemon grass, spring onions, fish sauce and lime. Spread this mixture over the fish.

3. Place a small upturned plate or rack in the bottom of a wok and pour in 100ml of boiling water. Lift the banana leaf, together with the fish and place onto the plate or rack.

4. Cover with a lid and steam for 10 to 15 minutes, until the fish is tender.

5. Place all the chilli sauce ingredients in a food processor and process until smooth; you may need to add a little cold water to bring to a sauce-like consistency.

6. Serve the fish hot, on the banana leaf, with the sweet chilli sauce spooned over the top.

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