Steamed Chilean sea bass is melt-in-your-mouth tender after a quick steam, coming together in only 25 minutes with a lovely white wine sauce.
Why this recipe works
This steamed Chilean sea bass recipe is excellent for preserving moisture in this delicate, buttery fish. Because Chilean sea bass is already rich and silky, steaming it allows the natural flavors to shine by avoiding any browning, charring, or oil that other methods of cooking produce.
There are so many different ways of cooking Chilean sea bass – you can bake it, roast it, or pan-sear it, each with varying flavors depending on how you cook it and what you add to it. Chilean sea bass is Chef Antoine’s favorite fish. We have it at least once a month, and he loves trying different ways to make it. Our favorite, though? Definitely grilled Chilean sea bass because it’s so hardy and the char from the grill adds flavor like no other.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
FISH – When choosing Chilean sea bass, opt for the center cut. The tail end of the fish will be flakier but also bonier. The center-cut portions are thick and have a buttery consistency.
SAUCE – We use dry white wine in the sauce for this recipe. You can substitute with chicken stock if you prefer.
How to Make Steamed Chilean Sea Bass
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Add about 2 inches of water to the bottom of the steam pot and bring to a boil over medium-high heat.
- If needed, cut the fish into two filets. Season (to taste) with garlic salt, pepper, and Old Bay. Place fish into the steamer basket. When the water in the pot is boiling, reduce the heat to medium and place the steamer basket in place, cover with lid.
- Steam fish for 8-10 minutes.
- Meanwhile, while the fish is steaming, make the sauce. To a medium saucepan, add all the sauce ingredients and bring to a boil. Reduce the heat to medium and cook until the fish is done. Sauce will be slightly thickened and have a brothy consistency.
Frequently Asked Questions & Expert Tips
Chilean sea bass should reach an internal temperature of 140F degrees (60C) registered on an instant-read thermometer inserted into the thickest portion of the fish.
Leftover Chilean sea bass can be stored in an air-tight container kept in the refrigerator for up to 3 days. To reheat, it’s best to steam it again for about 4 minutes or until warmed through. Alternatively, warm your oven to 275°F (135°C). Place the fish in a foil-covered baking dish with a small splash of water or broth to keep it moist, and heat for about 10-15 minutes or until heated through.
Serving Suggestions
Serve your steamed Chilean sea bass with a side of roasted or steamed asparagus, mashed potatoes, green beans, or broccoli, to name a few. I personally like to add a squeeze of fresh lemon over top. Enjoy!
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Steamed Chilean Sea Bass
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 1 pound Chilean sea bass cut into 2 filets
- garlic salt to taste
- black pepper to taste
- Old Bay seasoning to taste
Sauce
- 2 Tablespoons butter
- ¼ cup chopped shallots
- 1 Tablespoon fresh lemon juice
- ¼ teaspoon Old Bay seasoning
- ⅛ teaspoon black pepper
- ¼ teaspoon garlic salt
- ½ cup dry white wine
- 1 teaspoon onion powder
- 1 teaspoon chopped rosemary leaves
Before You Begin
- Chilean sea bass should reach an internal temperature of 140F degrees (60C) registered on an instant-read thermometer inserted into the thickest portion of the fish.
- When choosing Chilean sea bass, opt for the center cut. The tail end of the fish will be flakier but also bonier. The center-cut portions are thick and have a buttery consistency.
- We use dry white wine in the sauce for this recipe. You can substitute with chicken stock if you prefer.
Instructions
- Add about 2 inches of water to the bottom of the steam pot and bring to a boil over medium-high heat.
- If needed, cut the fish into two filets. Season (to taste) with garlic salt, pepper, and Old Bay. Place fish into the steamer basket. When the water in the pot is boiling, reduce the heat to medium and place the steamer basket in place, cover with lid.1 pound Chilean sea bass
- Steam fish for 8-10 minutes.
- Meanwhile, while the fish is steaming, make the sauce. To a medium saucepan, add all the sauce ingredients and bring to a boil. Reduce the heat to medium and cook until the fish is done. Sauce will be slightly thickened and have a brothy consistency.2 Tablespoons butter, 1/4 cup chopped shallots, 1 Tablespoon fresh lemon juice, 1/4 teaspoon Old Bay seasoning, 1/8 teaspoon black pepper, 1/4 teaspoon garlic salt, 1/2 cup dry white wine, 1 teaspoon onion powder, 1 teaspoon chopped rosemary leaves
Expert Tips & FAQs
- Leftover Chilean sea bass can be stored in an air-tight container kept in the refrigerator for up to 3 days. To reheat, it’s best to steam it again for about 4 minutes or until warmed through. Alternatively, warm your oven to 275°F (135°C). Place the fish in a foil covered baking dish with a small splash of water or broth to keep it moist, and heat for about 10-15 minutes or until heated through.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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