One Person Cooking in 15 Minutes – Steamed Bass, Greens and Rice

(Last Updated on June 10, 2024 by Amiee)

Today’s main dish is steamed bass. It is a classic traditional Chinese dish that originated in the southern regions of China, particularly in Guangdong and Jiangsu-Zhejiang areas.  Because steaming preserves the fish’s natural flavor and nutrients, this cooking method has gradually become a favorite in home cooking and banquet dishes.

Steamed bass is renowned for its light and delicate flavor. The flesh of the bass is tender and retains its natural sweetness when steamed. Enhanced with a hint of ginger and scallions, the steaming process makes the fish meat more tender and smooth, emitting a subtle fragrance. The combination of steamed fish soy sauce and a little sesame oil enriches the taste without overpowering the dish’s refreshing qualities.

Steamed Bass, Stir-Fry Choy Sum, Rice

Prep Time 5 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Chinese
Servings 1


  • A Electric pressure cooker
  • Two woks for stir-frying


  • - For rice
  • Rice, 80 g, washed
  • Water, 150 ml
  • - Steamed Bass
  • Bass, one, 12 oz, remove scales and internal organs, wash and drain
  • -- Marinate the fish
  • Scallion, 1/2 oz, sliced
  • Ginger, 1/2 oz,
  • Salt, 1/4 tsp
  • White wine or cooking wine, 1 tsp
  • ---For the sauce
  • Scallion, 1/2 oz, shredded
  • Seasoned soy sauce for seafood, 3 tbsp
  • Oil, 1 tbsp
  • - Stir-fried choy sum
  • Choy sum, 6 oz, cut into sections
  • Garlic, 3 cloves, chopped
  • Oil, 1 tbsp
  • Salt, 1/8 tsp


  • Add washed rice , water to an electric pressure cooker, cook for 10 minutes.
  • Boil a pot of water
  • Make a few cuts on the fish
  • Spread the white wine and salt on the fish evenly, put scallion and ginger on the fish.
  • Steam the fish for 7 minutes.
  • Add oil the wok, then add chopped garlic, stir-fry for a while, then add the choy sum, stir-fry until they turn green, add salt, turn off the heat.
  • The fish is cooked, pick out the ginger and scallion,
  • Add oil to another wok, add shredded scallion, stri-fry for some seconds, add seasoned soy sauce, bring to a boil, drizzle over the fish
  • The meal is ready


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