24/05/2026
One thing I truly miss about restaurant life…
is make something for people who became regulars over the years ❤️
Today I’m sharing one of Cyclo’s simple favourites:
Steamed seabass with ginger & soy sauce 🍃
There was an older couple who used to come into Cyclo quite often on Sunday evenings.
The wife was always beautifully dressed and very elegant. Sometimes she would forget little things here and there, but every single time she came in, she would order the steamed seabass — and always ask us to remove all the bones for her.
For some reason, I still remember her very clearly.
And sometimes I wonder…
on a quiet Sunday evening, if she feels like eating that dish again and sees that Cyclo is no longer open.
So I thought maybe if she ever comes across this post, perhaps her husband could make it for her at home ❤️
The seabass for this dish was often bought from Potter Street Fishmongers in Bishop’s Stortford 🐟
🐟 Cyclo Style Steamed Seabass
(Sea bass hấp xì dầu hành gừng)
Ingredients:
• 1 whole seabass
• Ginger (julienned)
• Spring onions
• White onion
• Light soy sauce
• Sesame oil
• Sugar
• White pepper
• Coriander
• Red chilli
Method:
1️⃣ Clean the seabass and lightly season with white pepper.
2️⃣ Place sliced onion and ginger underneath the fish.
3️⃣ Steam for around 10–12 minutes depending on size.
4️⃣ In a small bowl mix:
• 4 tbsp light soy sauce
• 1 tsp sugar
• Splash of sesame oil
• Little warm water
5️⃣ Pour the sauce over the fish.
6️⃣ Top with fresh spring onion, coriander, ginger & chilli.
7️⃣ Finish with hot oil poured gently over the garnish.
✨ Best served with jasmine rice.
Some recipes never leave you…
even after the restaurant lights go out ✨
