Makan Malaysia Steamed seabass with abalone sauce

Makan Malaysia Steamed seabass with abalone sauce


  • 800g 1 whole cleaned seabass*
  • 3 inches ginger, sliced thinly
  • 4 cloves garlic, sliced thinly
  • 3 spring onions, sliced thinly
  • 1 chilli, sliced into rings (optional)
  • Sauce
  • 4 tablespoons Woh Hup Abalone Sauce
  • 1 tablespoon light soy sauce*
  • 1 tablespoon pure sesame oil*
  • 2 tablespoons water
  • *If using seabass fillet, about 180g a piece per person * Recommend using Amoy brand
Makan Malaysia Steamed seabass with abalone sauce pack image

Serves: 4

Cook Time: 20 mins

“Impress your guests with this fish dish which can be the centrepiece of a dinner spread! It is quick and simple to prepare and cook, giving your time to entertain your guests and be the perfect host. This recipe calls for a whole seabass, but fish fillets can be used instead if you prefer.” – @makanmalaysiauk


  1. Preheat the oven to 200°C.
  2. Mix the sauce ingredients in a measuring jug.
  3. Oil some foil, making sure that the foil is large enough to form a parcel around the seabass.
  4. Place the ginger slices flat on the foil and lay the whole seabass (or seabass fillet) gently on top.
  5. Layer the garlic, spring onion, ginger and chilli (if using) on top of the fish.
  6. Drizzle the sauce over the fish carefully and cover the fish with the foil, ensuring it is well sealed to create a steam chamber.
  7. Cook in the oven for 15 minutes, depending on the size of your fish. Fish is cooked through when it appears flakey, or until it is piping hot.
  8. Serve immediately.