CHINESE-STYLE STEAMED WHOLE SEABREAM WITH HOT OIL
Delicate whole seabream gently steamed with ginger and spring onion, finished with a smoking-hot pour of GOOD PHATS Light Avocado Oil. Clean, fragrant and beautifully balanced, this classic Chinese method is all about restraint letting the fish shine while unlocking bold aromatics with one final hit of heat.
This is technique-led cooking. Simple ingredients. Precise heat. Proper fat.
PHAT USED: Spanish Light Avocado Oil
Why: With a high smoke point (271°C) and neutral flavour, Light Avocado Oil can be heated until properly smoking without breaking down. That final pour is what blooms the ginger and spring onion instantly, releasing their fragrance without burning or turning bitter.
SERVES: 2–3
PREP TIME: 15 mins
COOK TIME: 15 mins
INGREDIENTS
For the Fish
1 whole seabream, scaled and cleaned
2-inch piece fresh ginger, julienned
6 spring onions, julienned
1 red chilli, julienned
1 tbsp Shaoxing rice vinegar
Freshly cracked black pepper
For the Dressing
60ml light soy sauce
2 tbsp water
1 tbsp rice vinegar
1 drop monkfruit extract
To Finish
60ml GOOD PHATS Light Avocado Oil
Toasted white sesame seeds
METHOD
1) Prepare the Fish
Pat the seabream dry and remove the fins if needed. Score both sides of the fish with a sharp knife to help it cook evenly.
Stuff the cavity with some of the julienned ginger and spring onion.
Lay a bed of ginger and spring onion on a heatproof plate. Brush both sides of the fish with Shaoxing rice vinegar and place it on top. Season lightly with cracked black pepper and scatter a little more ginger over the surface.
2) Steam
Steam the fish for around 15 minutes, or until just cooked through and gently flaking from the bone. The flesh should be opaque but still tender.
3) Make the Dressing
While the fish is steaming, combine the light soy sauce, water, rice vinegar and monkfruit extract. Stir until fully dissolved and balanced.
4) Finish with Hot Oil
Carefully pour away any excess liquid from the plate.
Scatter over the remaining spring onion, julienned ginger and red chilli. Spoon the prepared dressing evenly over the fish.
Heat GOOD PHATS Light Avocado Oil until just smoking. Immediately pour it over the fish and aromatics, you should hear a pronounced sizzle as the ginger and spring onion bloom.
Finish with toasted white sesame seeds.
Serve immediately.
CHEF’S TIP
The oil must be properly hot. That sizzling pour is not decorative it’s functional. It blooms the aromatics instantly and creates the signature fragrance of this dish.
Light Avocado Oil handles that heat cleanly, without overpowering the delicate fish.
Serve with cauliflower rice or simple steamed greens for a balanced plate that lets the technique do the talking.
