Steamed Chilean Sea Bass

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 ’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.

1. Add about 2 inches of water to the bottom of the steam pot and bring to a boil over medium-high heat.
2. 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.
3. Steam fish for 8-10 minutes.
4. 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!

More Related Recipes

• Poached Salmon
• Grilled Mahi Mahi
• Baked Chilean Sea Bass
• Baked Orange Roughy

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