Oven steamed whole fish Asian style aka my new favorite whole branzino recipe. A flavor explosion in your mouth, from the flavors of the fish, ginger and green onion stalks.
Thanks to my dad’s friend, who was appalled when he found out I don’t watch Marco Pierre White‘s cooking demonstrations on Youtube in my free time, I discovered this oven steamed whole branzino recipe. Truly impressive.
And it’s not even that complex or time consuming to make steamed whole fish. Except for the fact that it seems like the only place to find whole Branzino, also known as Mediterranean Sea Bass (not to be confused with Chilean Sea Bass) is Whole Foods.
And sometimes when you get there it’s all gone! So the trek to Whole Foods and the $10.99/pound price tag might discourage some of you but I’m telling you, this steamed whole branzino recipe is worth it.
The tenderness of the fish is perfectly complemented with the soft Asian flavors and the slight bite of the ginger matchsticks and scallion strips. A flavor explosion in your mouth. This is hands down my all time favorite fish recipe. If I can only eat one fish recipe for the rest of my life, there’s no competition – it will always be this Asian oven steamed whole branzino recipe.
The whole branzino is baked in a foil packet, essentially stealing the fish and sealing in all the flavors. The end result is a super soft and tender sea bass that has fully absorbed the flavors of ginger and scallions that it has been resting on.
What truly makes this recipe shine is the sauce though. The magical Asian based sauce is a delicate balance of oil, salt, and umami. The three liquid ingredients; tamari, chicken broth and olive oil blend together beautifully and with crunchy matchstick ginger, long strips of scallions and spicy peppers, this is hands down going to be the most epic meal of your life.
For all the fillet lovers out there, don’t be intimidated by a whole branzino fish recipe. And I know it can be annoying to have to pick through the bones, but it’s a small price to pay for this trip to foodie heaven. This steamed whole fish is served with the most dreamy gingery spicy tamari broth sauce that is simply perfect for dipping every bite of fish into.
A side of lightly sauteed bok choy pairs perfectly with this branzino recipe.
Ingredients for this whole branzino recipe:
- whole branzino
- white wine
- olive oil
- chicken broth
Why this Asian oven steamed whole branzino recipe is the best:
- ready in 30 minutes
- elegant and sophisticated yet easy recipe
- amazing combination of flavors
- most flavorful fish recipe I’ve ever had
- healthy and nutritious
- tender and soft fish enveloped in a rich a deep umami sauce
How to make my Asian whole branzino recipe:
Start by making sure your whole branzino (Mediterranean Sea Bass) has been scaled and gutted by the fish monger. Rinse and pat dry.
Preheat the oven to 400 degrees.
Using aluminum foil or parchment paper, rip off a large piece and place onto a baking tray. In the center of the foil or parchment drizzle a bit of olive oil and scatter thin slivers of scallions over the oil. Onto the scallions place large thin slices of fresh peeled ginger.
Place the branzini on top of the ginger and lightly rub with olive oil.
Carefully fold the aluminum or parchment around the fish making sure it will seal completely. Before sealing the last edge pour in a few tablespoons wine into the parchment or aluminum foil packet. Bake for 20 minutes or until internal temperature reaches 145 degrees.
To make the Asian sauce in a bowl mix broth, tamari and olive oil. Start by using the small quantities in the recipe instructions and adjust to your liking. If you want it saltier add more tamari, creamier add more broth, etc. Add chopped cilantro, matchstick ginger, thin slivers of scallions, and diced jalapeno.
Serve branzino topped with sauce and the fresh Asian veggies.
- For the best sauce be sure to use home made chicken broth
- If you don’t have any home made chicken broth, the best store bought replacement in terms of flavor is organic bone broth
- Always purchase fresh fish from the best sources
- Cutting the ginger into thin matchsticks creates the perfect texture to balance out bites of the tender branzini fish
- A high quality extra virgin olive oil makes a big difference in the sauce so try to use the best olive oil you can afford
What kind of fish is branzino (sometimes referred to as bronzini fish or branzini)
- Branzino is the Italian name for Mediterranean sea bass. Branzini refers to the plural form of branzino.
What does a branzino fish taste like?
- The sweet flavored, light and semi firm white fish tastes similar to a red snapper. This fish is mild in flavor and a not fishy at all. This is a great option for those who are not big on super fishy fish.
If you’re looking for other fish recipes be sure to check out my:
- Pan Seared Snapper Recipe with Romesco Sauce
- Seared Chilean Sea Bass Recipe over Spinach with Vietnamese Glaze
- Caribbean Fish Curry
- Roasted Branzino with Lemon Paprika
- Broiled Trout with Fresh Lemons Herbs
- Oven Baked Trout
Steamed Whole Fish with Asian Flavors served with a soft tamari ginger broth. Best fish recipe ever!
- 1 whole Branzini Mediterranean Sea Bass (about 1 pound)
- 2-3 inch piece of ginger
- 5-6 green onions
- 3-4 tablespoons olive oil
- 4-5 tablespoons chicken broth
- 1-2 tablespoons soy sauce tamari for gluten free
- 1/2 jalapeno chopped
- small clump fresh cilantro ripped into pieces
- aluminum foil
- a couple tablespoons white wine Sauvignon Blanc
Preheat oven to 400 degrees F. Slice 1 inch piece of ginger into thin slices and the other piece into matchsticks. Slice the scallions along the diagonal into thin strips.
On a baking sheet place a large piece of aluminum foil. Lightly grease the middle area with olive oil and place some scallion strips topped with ginger slices across the middle section of the foil. Place fish on top of scallions/ginger. Lightly rub fish, inside and out with olive oil. Fold the aluminum foil over, sealing one end shut. In the other end pour in a small amount of white wine - a couple tablespoons, and seal that end shut. Place fish in hot oven and bake for 20 minutes.
In the meantime prepare the sauce by combining ginger matchsticks, scallion thin strips, jalapeno, cilantro, soy sauce, chicken broth and olive oil. Taste the sauce and adjust quantities of chicken broth and olive oil to your liking.
When fish is cooked open up foil packet and pour some of the sauce (with toppings) over the fish. Serve with remaining sauce. Be careful not to eat the bones and skin!
Recipe Adapted from Marco Pierre White
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