Recipe courtesy of Fusebox Restaurant

Steamed Chilean Seabass with Chinese Broccoli, Asian Aromatics and Black Bean Sauce

  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 1 serving
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1/3 cup shallots, brunoise

1/3 cup ginger, brunoise

1/3 cup garlic, brunoise

1 tablespoon sesame oil

1/3 cup sugar

2 cups chicken stock

3/4 cup soy sauce

1/2 cup fermented black beans, soaked and chopped

Asian aromatics:

10 star anise

1 orange, zested

1/3 cup coriander seeds

6 ounces Chilean sea bass fillet

3 bunches Chinese broccoli


  1. Lightly saute shallots, ginger, garlic in the sesame oil until shallots are translucent. Add sugar, chicken stock and soy sauce to the mixture. Reduce liquid by half over medium heat and then add the black beans. Simmer for 10 minutes. Place aromatics in the bottom of the steam basket, and then place the fish and the broccoli on top of the steam basket. Place the steam basket over the simmering pot of water until the fish is cooked. Drizzle sauce over the fish to finish the dish.
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