Steamed sea bass with garlic cabbage
Whole sea bass steamed simply and finished with sizzling oil and soy, plus a plate of garlicky cabbage — clean, plain flavours with few common allergens.
- 30 min
- Serves 2
- Steam
- Easy
Why it suits you: A special constitution reacts easily — hay fever and itchy skin are common — so meals should be simple, avoiding shellfish and allergen-prone sauces. Sea bass supports the spleen and qi and stays delicate when steamed; cabbage settles the stomach and garlic adds flavour. The only sauce is light soy, with no oyster sauce.
Method
Prep 15 min · Cook 15 min- 1Rinse and pat dry the fish and make two cuts in the thickest part. Lay two chopsticks on a plate, place the fish on top and scatter with a little ginger.
- 2Steam over boiling water on high heat for 8–10 minutes until cooked through. Pour off the liquid, top with the ginger and spring onion, spoon over the soy sauce mixed with the sugar and a little hot water, then pour over sizzling oil.
- 3Wash and drain the cabbage. Fry the garlic in hot oil, add the cabbage and stir-fry over high heat until tender, adding a pinch of salt and a splash of water.
Cautions
- Not for anyone allergic to fish; watch out for bones.
Chef's tips
- Raising the fish on chopsticks lets the steam circulate so it cooks evenly; always pour away the fishy steaming liquid.
The TCM view
Sea bass is sweet and neutral, strengthening the spleen, boosting qi and supporting the liver and kidneys. Cabbage is sweet and neutral, strengthening the spleen and settling the stomach. Ginger warms the middle and removes fishiness; spring onion and garlic are pungent and warm. A mild, neutral meal that supports the spleen and the body's defences, helping to calm flare-ups.
