Steamed Chinese Sea Bream Recipe - SORTED

Steaming is the best way of keeping the natural fresh flavour in fish when cooking it. We add Chinese flavours but make sure that the Sea Bream is the star of the dish.
Get the full recipe from sortedfood.com/...
Wanna become an awesome home cook? Sign up to our Sidekick app and be the hero of your kitchen: bit.ly/3tfFgsR

[@RaidenX196]

One thing you guys at Sorted do, that always makes me happy, is that you actually show yourselves trying the food, showing that you enjoy it and that others should too! I always feel strange watching someone cook a recipe, then not even trying a bite themselves at the end leaving me questioning just how tasty the dish actually is.

[@phillipho814]

Our chinese way. First we wash the fish and take off the bones and study then we scrape off the scales then we steam it with spring onions and ginger lastly we put soy sauce onto the fish then steam when it's finished we take it out then heat some oil and drizzle it on top of the cooked fish so when you eat it you can eat the skin with the fish

[@Esther-oz4ts]

Adding soy sauce before steaming it? My family pours out the water that's been left behind after steaming the fish so we add the soy sauce at the end after the oil

[@TheRainyAsian]

Esther Gee My family usually marinates the fish with the soy sauce, ginger, garlic and other spices and then steam it. So when were eating it, we can peel off the flesh and dip it into the watery juice that is sitting in the plate. Along with that, the fish is also fully marinated and the flesh has been already sitting in the marinade when we flip the take the spine out and start eating the other side of the fish,

[@phillipho814]

Ben Barry if you are eating chinese come on you have to use chopsticks.

[@bozoxxx79125]

thats the basic way of steaming, there is one teow chiu way which includes steaming with salted vegetables, beancurd,mushrooms, tomatoes, ginger, chili, garlic and parsley

[@EaglesFan172030]

Phillip Ho We make our fish the same way! It's by far my favorite Chinese dish! :)

[@Esther-oz4ts]

Lovely recipe! We use a slightly different method to steam fish in my house but nonetheless steamed fish with rice is one of my favourite meals. Actually I've just come back from the market with a fish for tonight's new years dinner!

[@Tiddyyyy]

Happy new year! 🍻

[@JReeces]

Fish not descaled?

[@DeathAngel1029]

already is :3

[@ompaompo]

***** Nope it isn't

[@Sacha_C]

I saw a ton of scales coming off

[@DeathAngel1029]

ompaompo really? Here the people in the fish market usually descale your fish for you when you decided to purchase it. To add to that I grew up eating steamed fish and they usually get rid off the scales before steaming and stuffing it.

[@shiroiusagi187]

***** From my experience they clean it, it's not always so clean and that fish in the video didn't look like it was really cleaned well... (or wasn't at all.)

[@tomataus]

In the Philippines, we always remove the scales. Instead of using grease proof paper we use banana leaves.And also add a few diced tomatoes. Ginger of course is essential for most seafood

[@foodishbeauty]

Yum! Happy Chinese New Year everyone!

[@anniejillybean]

We had this for Christmas last year. We used a grouper instead of a sea bream. I would also add one more cup of water to the rice, but that just because I prefer my rice grains sticking to each other.

[@isaacp4072]

Incredibly easy and looks absolutely delicious. A must try!

[@GlamourKillsTian]

I made this recipe when you posted it previously, and it was lovely! One tip I have from my experience was to put to bok choy in just a bit after you've started the process. When the rice and the fish was cooked, I found the vegetable to be a little overdone and has lost it's crunch

[@Brbbyte1011]

Greetings from Hong Kong! Thank you SortedFood for cooking such a festive dish and Happy Lunar New Year everyone! P.s. we usually drizzle a bit of peanut oil after adding soy sauce to make steamed fish smells better!

[@candiinoodles]

we usually finish it off with hot oil poured over the top to excite the spring onions, you should try it. definetly makes a difference.

[@doodahgurlie]

Super recipe, Ben! My parents made something like this growing up and I loved it. Haven't eaten it in years, but now that I have your recipe, no excuses! Yummmm!!

[@ahhin2068]

as a chinese, i can say we never cut the skin before we steam the fishes..that's the worst thing to do for steam fishes it helps to keep the moisture,flavor and the texture of the fishes. and we mostly just put a very very little touch of sea salt on the skin then steam it.. its should be like: 1)clean the fish, put couple spring onion sticks on dish then put the fish on it(it helps the steam to go all the way round the fish),put ginger or chili on top or inside the fish(personal),but mostly we don't cos we want the original taste of the fish. little of salt always help for seafood. 2)right time and right temp. depend on the size and how oily is the fish 3)about 99% done ,check if there is any juice under the fish, strongly recommend to use it to make the sauce with soy, BUT DONT USE IF the fish is NOT FRESHLY CAUGHT. because the juice doesnt smell good if the fish is dead for a while. it will ruin everything. 4) use super super hot oil to splash on finely cut spring onion ,the finer you cut the better flavor you can get(about maximising the area that the oil hit on the onion), then use the oil to make sauce with garlic chili fish juice and salt if need. steaming the whole fish i think is one of the most difficult dishes in chinese culture to master -.- but yea ...just sharing, cooking is freeeeee love you guys

[@pacienciaman]

Why not take the scales off?

[@mochristie5419]

When steamed they don't harden as much soooo hmmm meh

[@pacienciaman]

Even tough, the texture is not pleasant.

[@virusdien123]

Yeah I agree, that's nasty

[@Thepeople134]

The scales are removed, its just the skin thats still on there

[@pacienciaman]

No bro, u can clearly see the scales.

[@caricheng]

I loved your Sorted twist on this traditional recipe :) like everybody said, I'd remove the scales first. The rest is perfect, I will definitely try it!

[@zebraloopie325]

Apart from scaling the fish, the others was great! Steam fish with white rice is one of my go to dishes, just reminds me of how popo steam it. I'm craving for some now. ^^ great job guys! :)

[@Isabellustration]

Happy Chinese/Lunar New Year, everyone!

[@DionneNotDianne]

I love all the recipes you do. I wish (like the mug series) you could do a series of basic things to cook for people who aren't cooking for a family. Things that are cheap basic and delicious. People in college could really benefit from it x

[@maryvantassel8479]

Could you please do a week of healthy and easy school lunches? It would really help me out with my healthy eating endeavour!

[@786karim]

Looks absolutely delicious. Can't wait to try making it!

[@ElizabethJJ]

had almost this EXACT dish on Chinese new year yayy!! Except with tilapia, and usually we don't put citrus, just the garlic, green onions, cilantro, soy sauce. thanks for representing asian food on your channel! ♥

[@lisa-sr4hz]

looks like a crunchy dish

[@thetrueparadisecity]

There's definitely more Chinese vegetables than Bok Choy. Everytime I hear people talking about cooking asian veggies this is all they know but there's tons more! Gao Lan, Choy Sum, lotus roots, radishes, taro, etc! :)

[@MandaAndJamieAtSix]

but this is supposed to be food that is easily sourced in supermarkets etc

[@thetrueparadisecity]

that's true lol

[@michelleljy41697]

Happy Lunar/Chinese New Year everyone!:)

[@JakesterJung]

I'm Chinese and we usually put the fish in a plate then put it into the steamer

[@lam1991hahaha]

You should descale the fish if you want to eat the skin, the skin is nice, and you don't really need to cut the fish, usually we only cut the fish if it's a really big one, if you cut medium sized fish it will be hard to control, and gets overcook very easily. You can also put a little bit sugar in the soy source when you heat it, trust me, my grandma always do it, they are fisherman from Hong Kong

[@PeaceLoveKimee]

Happy Lunar New Year sorted!

[@merinerasauce]

We generally takes the scales off and don't use lime

[@joelelechosa9102]

Lovely recipie, although I like mine is oyster sauce with ginger and tofu. Thanks for sharing! Will try this soon though.

[@lilawu5567]

Sorted doesn't really tackle such "traditional/staple" Chinese recipes so I must really commend them for doing so XD. Of course they're not going to get everything right but I'm really glad that they tried this recipe anyways :). And I think they get that they forgot or didn't descale the fish, and chopping off the bottom of the pak choy instead of "peeling" it XD. We can stop hounding them about it now...(the comments section is full of those comments ._.) Happy Lunar New years everybody :).

[@hogwartsgleek]

You're suppose to put the sauce in with the fish before it cooks so the flavour is absorbed by the fish! It makes the fish so much sweeter and tender cause of the moisture

[@XxshandiexX]

Is it by coincidence that you post a chinese dish on chinese new year/lunar new year?

[@hiteshshewakramani2507]

Hi guys, just a suggestion: Could you try doing a Japanese souffle cheesecake? Its unlike any other cheesecake in texture and its absolutely amazing.

[@leejozef201]

try making a marinade with soy sauce, sesame oil and a little bit of rice wine vinegar or lemon juice then add the rest of the ingredients in the video. Steam together and there you have it. dont worry too much about it being too salty from the soy sauce as the fish and other ingredients would release its juices and dilute it a little

[@wanxigoh6360]

You should have descaled the fish by running the back of the knife across the fish. It'll be much tastier and friendlier to eat too. Other that this, it's a recipe that I'll definitely try!

[@mochristie5419]

Mmmmm nice to see a whole fish

[@emilieedginton8774]

Barry is a lot like a 4-year-old, he just sorta stands there while Ben cooks.

[@jayhawks4626]

This looks amazing man

[@Kamo7s]

Hey guys, how about a video/recipe for Chicken Shawarma?

[@Mahiru]

O.M.G. ?! That is SUCH a cheat move I LOVE IT XD Too bad I don't have that kind of rice cooker though.

[@foreverkatherine1000]

haha perfect recipe for chinese new year!

[@StressedDress]

Ben, if you had Asian parents they would tell you off for wasting the bottom part of the pak choy! XD You should peel the leaves off one by one from the stem until it's small enough that you can leave and cook it whole

[@TheRainyAsian]

Same here. XD Do you do the thing where you always cut as little as you can off of the Chinese onions and then replant the ends?

[@lilawu5567]

The small parts that are cooked whole are my favourite parts XD I always dig through the plate looking for those parts... although my parents tell me off for digging through the plate...

[@HeggemusNL]

You didnt descale it? :0

[@shahedmahbub85]

Did you forget to take the scales off? How would eat it?

[@jaminseo4757]

can you please try making almond crescent cookies or coconut cream pie?

[@cyanicbanana]

We like to put sliced shitake mushrooms and light soy sauce onto the fish and then steam it along with ginger, chilli and garlic!

[@DonHbankz]

Could you guys make the best chilly cheese steak sandwich and chilly cheese fries

[@oytem6081]

isnt the rice to water ratio for jasmine 2 to 1, just saying from many experience. and also if you have a rice cooker you guys could take the cup that comes with it then scoop the rice with that then fill the water to the line on the pot itself to the corresponding amount of cups

[@ericlanlard]

#Yum !!! Eric

[@saramgeorge]

I cringed so much when I saw all those scales flying off as Ben scored the fish, thinking that they must have did a terrible job descaling the fish before hand. But then I realized, if you also notice in any other Sorted Food recipe video involving fish, the boys ALWAYS peel off the skin of the fish when they eat it (which I've always thought was weird cuz the fish skin is like the best part, but now seeing this I guess it makes sense haha). So really it doesn't matter in the end :)

[@atiramgine]

Can you do a recipe with mackerel?

[@fimelis]

What fish would you recommend if you don't have access to sea bream?

[@TiaDollyDay]

Looks amazing :( I want it

[@freakbooy1]

Hey Sorted! could you do some low carb meals?

[@Ontology-q4r]

descale the fish can make sure there is nothing dirty on the skin, right?

[@ImjustKelly73]

Looks really good! TFS :D

[@coldundertow]

Enough with people complaining about the scales. If you don't like them then remove them when you do cook them. Big deal.

[@AlbertBunnyman]

you forgot to descale it lol

[@soschadao]

BEN! THE FISH WASNT SCALED!

[@ohyeabananas]

ooh, I like how the fishy fishy juices drip into the rice while cooking~ you clever one, you.

[@Yuanzhg96]

I think taking off the scales will make the flavour penetrate more, and plus its weird eating scales

[@xKaoKaox]

Did you guys not thoroughly remove the scales lol.

[@yoghrut]

why is it important to take away some of the starch from the rice before cooking?

[@mulkyg2020]

You need to let us meet Tyrone . You said he wasn't a mistake now prove it

[@meikiengsiri9373]

Use a ceramic dish instead of grease-proof paper, its a lot easier and catches the juices while cooking!

[@kira.b]

But they wanted all the juices to drip down and infuse the rice

[@Nepo35]

The fish ain't descaled 😝😷

[@CCScarecrows]

New Years Eve 2009, had whole fish for dinner with the extended family. Choked on a fish bone and me, my mom and my uncle spent the merry night in hospital. Not touching whole fish ever again

[@lilaylou]

I hate fish bones... But really, you could have choked on a fish bone if it was a fish steak, and even some fillets still have bones.

[@CCScarecrows]

Chance is a hell of a lot lower compared to eating something with sticks poking out of it every centimeter like some monster

[@lilaylou]

Chum-Chum Scarecrows damn nature, right?

[@ChelseaMsChannel]

Chum-Chum Scarecrows It's about the same with a fish steak, which is a width-wise cut of fish. A fillet is the whole length of fish, but skinned and sometimes deboned. It's hard to avoid bones entirely unless the fish has been processed all to heck. (I work in a seafood dept. where I trim fish all the time.) I'd rather be careful than eat fish mince formed into fake fillets, really.

[@professionalpotato4764]

why don't you guys scale the fish before steaming? the skin is great too.

[@TV-sr5wp]

cool

[@courtneygriffin4341]

umm did they just eat it with the scales on?...

[@Chestienut]

Exactly 4,000 views!!! HOLY SHIET

[@isournari1431]

Happy chines new year or happy lunar year

[@MsBeniza]

why di you leave the scales on the fish

[@kasianizioek5062]

That fish is looking at me...

[@megababe3000]

You know you've gotten to invested in the video when you catch yourself trying not to rub you eyes with your hands cause theyre cutting chilli and limes. O_o

[@Tessfan]

Scaled?!

[@Bunnyface95]

Can you do a video on how to fry fish without making the house smell too much if that is even possible.

[@katie4623]

Serious video.

[@croissantty]

should scrape off the scale , fish skin are delicious :)

[@melodytravis1913]

You should do a video with BenjiManTV and *****. It could be a healthy and easy recipe to make for toddlers or babies. They love to cook and have a big family to cook for with a 2 year old and a set of twines.

[@anjmehra]

i always cooked rice with 1 part rice to two parts water, but you guys did 1:1

[@klte1]

Steaming rice requires less water, and the rest of the moisture comes from the fish and the other ingredients. it's usually 1 1/2: 1 water to rice ratio with a rice cooker.

[@CJintheHouse]

Fish scales thou...

[@MrJulymadness]

Lol guys you should really des ale it next time. Great one anyway!

[@JTTechie]

dude, you didn't scrape off the scales! also, that method of washing bok choi is inadequate... it's still dirty.

[@Hoid.]

This looks delicious but I was disturbed by the fact that the fish wasn't descaled...

[@SlimyGZ]

I swear i saw some scales.. did you forget??? #sortedfood

[@OscarZarco]

Looks awesome but I don't like fish sooo....yeah

[@PaulX]

Anyone else hear slight whistling in the background? LOL wtf

[@PaulX]

Think so haha

[@thestrawberrigrl15]

That's the background music lol

[@angelgabriellewalker]

when is Barry going to marry me?? hehe

[@chickenstrips3152]

If ur making Chinese food do it the Chinese way .-. We don't add salt to our rice.

[@jojam188]

Straight from the description of the video "We add Chinese flavours but make sure that the Sea Bream is the star of the dish."

[@anishaaaaa7916]

Dudes you forgot to descale the fish 🙈

[@arborislux]

OMG YOU DIDN'T DESCALE THE FISH?!!

[@LisaNovak95]

Looks tasty, but the fish still has scales.....

[@benjivaudeville]

Someone's been on holiday...

[@bleujeanzandcheese]

This was from a couple of years ago.

[@benjivaudeville]

I know. Forgive me... Someone had been on holiday...

[@bleujeanzandcheese]

That's fine :P

[@DerpedBanana]

did he say asian flavours.....wait.....THERE EATING AN ASIAN!!!

[@bengriffin5146]

Remove the scales first of all!

[@caminhantesolitario]

that shit was full of scales, come on! and what about the rice/water ratio!?

[@sheikhasef7753]

The fish has scales all over it...... WHAT THE HELL!!!

[@kathleendahlhoff1150]

Anybody else notice that the fish changed gender throughout the video? First it was a "she," then "he" and "him," then back to "she"... Do we have to use a gender-fluid fish for this recipe, or will any work? lol

[@xuelijasmine]

Please scale your fish... Can't imagine eating that with scales running everywhere in the dish. Such a bummer.