Chinese Steamed Striped Bass (Paleo, Gluten-Free)

Chinese Steamed Striped Bass (Paleo, Gluten-Free)

How many days do you get to come home from work and use an epic movie one-liner like this?



Technically, the fish came from the store but I’ll take it because it was quite funny when my husband delivered this line tonight.

Find yourself a nice whole fish that has been scaled, gutted and cleaned. This can be made with fillets but it is best done with a whole fish. We had a 1.5 lb striped bass. Cut cross-slits into the body of the fish and you can also cut it in half to fit on your steaming plate.

Chinese Steamed Striped Bass (Paleo, Gluten-Free) Generously season the inside and outside of  the fish with some sea salt and white pepper and stuff the cut slits and cavity with ginger and green onion. Splash with 2 TBSP of dry sherry and steam on high until cooked. For a whole fish, allow about 12 minutes for 1 lb and an extra 2 minutes for every half lb after that. It is done when the thickest flesh of the fish behind the head comes away easily with a fork.

Chinese Steamed Striped Bass (Paleo, Gluten-Free)While the fish is steaming, prepare the sauce with coconut aminos, dry sherry, raw honey, salt and sesame oil.

Chinese Steamed Striped Bass (Paleo, Gluten-Free)When the fish is done, discard any liquid and the ginger and spring onion.

Chinese Steamed Striped Bass (Paleo, Gluten-Free)Sprinkle some finely chopped ginger and green onion on top. Pour sauce over the fish and then pour some very hot fat of your choice over the fish so it sizzles. You can use olive oil, coconut oil (a mildly flavored one) or even bacon grease.

Chinese Steamed Striped Bass (Paleo, Gluten-Free)Enjoy!

Chinese Steamed Striped Bass (Paleo, Gluten-Free)

You’ll need:

  • 1 whole fish – bass, snapper, cods work very well
  • sea salt and white pepper for rubbing fish
  • 10 slices of ginger + 2 TBSP thinly sliced ginger
  • 2 green onions thickly sliced + 2 TBSP thinly sliced green onions
  • 4 TBSP dry sherry
  • 3 TBSP coconut aminos
  • 1/4 tsp sea salt
  • 1/8 tsp sesame oil
  • 1/2 TBSP raw honey
  • 3 TBSP fat of your choice (olive oil, coconut oil, avocado oil or bacon grease) 
  1. Scale and clean the fish and cut slits down the sides of fish for stuffing the aromatics.
  2. Rub salt and pepper all over the outside and inside of the fish and stuff slits and cavity with ginger and green onion
  3. Arrange on a steaming plate and splash 2 TBSP of sherry over fish
  4. Steam on high for 12 minutes for first lb of fish and 2 minutes for every 1/2 lb after.
  5. Check for doneness by poking the thickest flesh behind the head. If flesh comes off easy, it is done.
  6. Drain all the liquid from the dish and discard ginger and green onion
  7. Top fish with fresh thinly sliced ginger and green onion
  8. Mix together remaining sherry, coconut aminos, sesame oil, honey and salt and pour over fish
  9. Heat oil on high and drizzle over fish (It should sizzle)





  1. Hi! Crunchy Mama
    Thank for your article. It is Chinese food that is quite similar to our food (Thai food) since many Thai dishes also adopt the Chinese culinary influence. Our streamed fish is little different from your dish.
    Ingredients as fish sauce and lime juice are poured on the fish. Most vegetable are topped on the fish before starting streaming. When it done, we never discard the liquid, it is a good broth.
    Thai for your article
    A guy form Bangkok